Name: Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon butter; 1.5 cups quinoa, rinsed and drained; 1.5 cups vegetable broth; 3 cups roughly chopped Brussels sprouts; 6 tablespoons olive oil, divided; salt and ground black pepper to taste; 0.33333334326744 cup white wine vinegar; 0.25 cup honey; 2 tablespoons Dijon mustard; 1 clove garlic, minced; 1 pinch herbes de Provence, or to taste; 4 cups arugula; 1.25 cups pomegranate seeds; 0.33333334326744 cup roasted and salted shelled pistachios; 0.5 cup crumbled goat cheese; 4 slices multigrain bread, toasted

Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate

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This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.

Recipe by Collette Duck

Published on March 9, 2020

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon butter
1 ½ cups quinoa, rinsed and drained
1 ½ cups vegetable broth
3 cups roughly chopped Brussels sprouts
6 tablespoons olive oil, divided
salt and ground black pepper to taste
⅓ cup white wine vinegar
¼ cup honey
2 tablespoons Dijon mustard
1 clove garlic, minced
1 pinch herbes de Provence, or to taste
4 cups arugula
1 ¼ cups pomegranate seeds
⅓ cup roasted and salted shelled pistachios
½ cup crumbled goat cheese
4 slices multigrain bread, toasted

Directions

Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

Nutrition Facts (per serving)

764	Calories
38g	Fat
91g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 764
% Daily Value *
Total Fat 38g	49%
Saturated Fat 9g	47%
Cholesterol 24mg	8%
Sodium 702mg	31%
Total Carbohydrate 91g	33%
Dietary Fiber 12g	42%
Total Sugars 31g
Protein 21g
Vitamin C 61mg	307%
Calcium 185mg	14%
Iron 6mg	34%
Potassium 1015mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.