Warm Quinoa Brussels Sprouts Salad

This wonderfully flavorful salad is hearty, warming, and versatile, bringing together a soul-comforting combination of roasted vegetables, fresh greens and herbs, quinoa, and juicy apple. This recipe is perfect for a holiday table, such as Thanksgiving or Christmas, or for serving to your family any night of the week. It’s also great as leftovers that can be packed up for school or work lunches.

Brussels sprouts are an ultimate liver-cleansing food, providing a vast array of chemical compounds and phytonutrients.

Winter squashes (including kabocha, acorn, delicata, and butternut are loaded with nutrients that our livers can easily store. They are high in carotenoids that protect liver cells from damage and the glucose in winter squash can stabilize the liver.

Warm Quinoa Brussels Sprouts Salad

Ingredients:

• 4 cups peeled and diced pumpkin, butternut squash or kabocha squash
• 1 tbsp pure maple syrup
• 1 tsp finely chopped fresh rosemary
• ½ tsp sea salt, (optional), divided
• 4 cups thinly sliced brussels sprouts
• 1 tbsp freshly squeezed lemon juice
• 1 cup quinoa
• 2 cups water
• ¼ cup fresh parsley, finely chopped
• 1 cup tightly packed roughly chopped arugula
• 1 cup diced apple

Honey-mustard dressing:

• 3 tbsp raw honey
• 3 tbsp freshly squeezed lemon juice
• ½ tsp mustard powder
• ½ tsp sea salt (optional)
• 1-2 tbsp water, if needed

Directions:

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

Toss the diced pumpkin with pure maple syrup, finely chopped rosemary and a sprinkle of sea salt (if using). Spread the pumpkin in a single layer on a baking sheet and roast for about 25 to 30 minutes, or until tender and caramelized, turning once halfway through.

In a medium-sized bowl, toss the thinly sliced brussels sprouts with freshly squeezed lemon juice and a sprinkle of sea salt if desired. Spread the brussels sprouts on a separate baking sheet in an even layer and roast for about 15 to 20 minutes, or until they are tender and slightly crispy around the edges, stirring once halfway through.

While the vegetables are roasting, cook the quinoa. Rinse the quinoa under cold water, then place it in a saucepan with the water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

To make the honey-mustard dressing, whisk together raw honey, freshly squeezed lemon juice, mustard powder, and sea salt (if using) in a small bowl. If the dressing is too thick, add 1 to 2 tablespoons of water to achieve your desired consistency.

Once the pumpkin and brussels sprouts are roasted and the quinoa is cooked, combine them with the cooked quinoa, finely chopped fresh parsley, roughly chopped arugula, and diced apple in a large mixing bowl. Drizzle with the honey-mustard dressing and gently toss to combine everything evenly.

Serve the salad warm. Enjoy!

Serves 4-6

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch & Dinner, Grain Free, Fat Free, Salads, Nut & Seed Free, Holiday Recipes, Thanksgiving, Christmas

This item posted: 22-Nov-2024