Fall Salad With Quinoa, Brussels Sprouts, And Pomeg

Name: Fall Salad With Quinoa, Brussels Sprouts, And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 1/2 cups quinoa, rinsed and drained; 1 1/2 cups vegetable broth; 3 cups roughly chopped Brussels sprouts; 6 tablespoons olive oil, divided; salt and ground black pepper to taste; 1/3 cup white wine vinegar; 1/4 cup honey; 2 tablespoons Dijon mustard; 1 clove garlic, minced; 1 pinch herbes de Provence, or to taste; 4 cups arugula; 1 1/4 cups pomegranate seeds; 1/3 cup roasted and salted shelled pistachios; 1/2 cup crumbled goat cheese; 4 slices multigrain bread, toasted

Servings: persons

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

1
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.
2
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3
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.
4
Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
5
Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
6
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.
7
Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon butter, 1 1/2 cups quinoa, rinsed and drained, 1 1/2 cups vegetable broth, 3 cups roughly chopped Brussels sprouts, and more.

Yes, Fall Salad With Quinoa, Brussels Sprouts, And Pomegranate falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Salad With Quinoa, Brussels Sprouts, And Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions