Fall Brussels Sprouts Quinoa Salad

Fall Brussels Sprouts Quinoa Salad- Enjoy the comforting flavors of the season in this Fall Brussels Sprouts Quinoa Salad! It’s sweet and salty in a healthy side dish. (vegan & gluten-free)

1 pound Brussels sprouts, halved
3 cups butternut squash, cut into 1/2-inch chunks
2/3 cup dry quinoa
1 medium pomegranate, deseeded
1/2 cup pecans, chopped
1 small orange, juiced (about 1/4 cup)
2 tablespoons balsamic vinegar
1 tablespoon hemp seeds (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
Place Brussels sprouts on one side of the pan and butternut squash on the other side, or you can use two pans.
Bake for 25 minutes; remove Brussels sprouts and place into a large bowl. Return squash to the oven; bake for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts

Next Instructioins recipe: www.emilieeats.com

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