Fall Salad with Brussel Sprouts, Quinoa Butternut Squash & Microgreens

Balsamic Vinegar Blood Orange Brussel Sprouts Butternut Squash Dressing Fall Salad Gluten Free Hamama Microgreens Hemp Seeds Microgreens Orange Orange Juice Pecans Pepper Pomegranates Quinoa Salad Salad Dressing Salads & Sides Salt Vegan Vegetarian

December 02, 2020

Recipe: Fall Salad with Brussel Sprouts, Quinoa Butternut Squash & Microgreens

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Makes: 4-6 Servings

With all the beautiful colors of fall, make your salad look the same! A colorful salad is a healthy salad! Enjoy the different textures and tastes with any microgreens you choose to use!

Ingredients:

1 pound Brussels sprouts (cut in half)
3 cups butternut squash, cut into 1/2-inch chunks
2/3 cup dry quinoa
Pomegranate Seeds
Hamama Microgreens (handful)
1/2 cup pecans (chopped)
1 small orange, juiced (I chose a Blood Orange for extra flavor)
2 tablespoons Balsamic Vinegar
1 Tbsp Hemp Seeds
1/2 Tsp Salt
1/4 Tsp Pepper

Instructions:

Preheat the oven to 375F. Grease your pan.
Place Brussels sprouts on one side of the pan and butternut squash on the other side.
Bake for 25 minutes and remove the Brussels sprouts and place into a large bowl. Place the squash back in the oven; bake for 15-20 more minutes, until tender and a little brown on the top. Once ready, let cool and add into the bowl with the Brussel Sprouts.
While the vegetables are baking, get out your Quinoa. Heat a small pot with1 ⅓ cups water and bring to a boil. Once boiling, cover and cook for 13-15 minutes, until fluffy.
In a small bowl, add orange juice, balsamic vinegar, hemp seeds, salt, and pepper.
Whisk to combine.
In the large bowl with the vegetables, add quinoa, pomegranate seeds, and pecans. Stir to combine. Pour in the dressing, serve as a side dish and enjoy!

Make this recipe today!

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