Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate

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

Step: 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.

Step: 2

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step: 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.

Step: 4

Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.

Step: 5

Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.

Step: 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.

Step: 7

Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

Per Serving: 764 calories; protein 20.8g; carbohydrates 91.4g; fat 38.3g; cholesterol 23.8mg; sodium 702.1mg.

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