I'm so excited to share this salad with you because it's so delicious and giving all the cozy fall feels. It's a roasted delicata squash salad with crispy brussel sprouts, brown rice, quinoa, pomegranate seeds, toasted walnuts, thyme, and shallot vinaigrette! Truly so delicious. This recipe is vegetarian, plant-based, and dairy-free.
Let the fall recipes commence! Hope you enjoy xo
ingredients (makes 2 servings)
1/2 delicata squash, cut into 1/4" thick pieces
1 tsp cinnamon
3 tbsp olive oil
1 cup mini brussels sprouts (cut in half lengthwise)
1.5 tsp honey (I used mike's hot honey)
1.5 cups brown rice and quinoa blend
1/4 cup pomegranate seeds
1/4 cup walnuts
1 tbsp dijon
1 pinch sea salt
juice of 1/2 lemon
1 tsp white wine vinegar
1 tbsp minced shallot
1 tbsp fresh thyme
recipe
preheat oven to 450F
add 1 tbsp olive oil and 1 tsp honey to brussel sprouts and toss to coat
lay mini brussels sprouts flat side down on a sheet pan with parchment paper and place into the oven for ~30-40 mins until crispy
reduce the oven temperature to 425F
add 1 tbsp olive oil and 1/2 tsp cinnamon to delicata squash and toss to coat
lay onto a sheet pan with parchment paper and cook for ~20-25 mins (flipping squash halfway through to cook evenly on both sides)
while the squash cooks, make your dressing by combining 1 tbsp olive oil, dijon, sea salt, lemon juice, white wine vinegar, and shallots
I microwaved a 90-second rice package of a quinoa/brown rice blend (but you could also cook a mixture of grains if you wanted to!)
plate first with the quinoa and rice, then add brussel sprouts and delicata squash
sprinkle with pomegranate seeds
add walnuts to a pan over medium heat with 1/2 tsp honey, roast for 5 mins and stir walnuts continuously for the 5 mins to avoid burning
add walnuts to the salad, top with 1 tbsp fresh thyme leaves, drizzle the shallot dressing, and enjoy!
prep time: 1 hr
nutrition per serving: 552 calories, 10g protein, 54g carbohydrate, 31g fat, 10g fiber.
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