Description
This harvest-ready Roasted Brussels Sprout and Quinoa Salad with Apple Cider Dressing will keep you full and satisfied for a hearty lunch or nourishing dinner. Add up to 3 cups chopped chicken to the salad to make it a meal!
Ingredients
Units
Scale
For the salad:
- 1/2 cup dry quinoa
- 1 cup water
- 1 lb brussels sprouts, very thinly sliced by hand or with a mandolin
- 1/2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 bunch kale, stems removed
- 2 apples, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 4 ounces chevre goat cheese, crumbled
For the dressing:
- 1 small shallot, finely diced
- 1 cup 100% apple juice
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 3 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone ground mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Make quinoa. Bring water and 1/2 teaspoon salt to a boil in a medium pot over high heat. Add quinoa and reduce heat to a simmer. Partially cover the pot and cook undisturbed for 10 minutes, until all the water is absorbed. Turn off the heat and fully cover the pot, letting the pot sit undisturbed for 10 minutes while you prep the remaining ingredients.
- Preheat the oven and roast brussels sprouts. Meanwhile, preheat oven to 400 degrees F and line a full sheet pan with parchment paper. Add shaved brussels sprouts, 1 teaspoon olive oil, and 1/4 teaspoon salt to the pan, tossing to coat the brussels sprouts before spreading them out in an even layer. Roast for 15 minutes, stirring halfway through.
- Prep kale and roast. While the brussels sprouts are roasting, prep the kale. Drizzle with 1 teaspoon olive oil and rub the oil into the leaves with your fingers. Chop the kale roughly. Once the brussels sprouts have roasted for 15 minutes, give them a stir with a heat-safe spatula and scoot the sprouts to one side of the sheet pan. Add the kale to the other side and roast for another 10 minutes.
- Make the dressing. To make the dressing, heat 1 teaspoon olive oil in a saucepan over medium heat. Add the diced shallots and cook, stirring frequently, for 4-5 minutes, until softened and translucent. Pour in the apple juice, cinnamon, clove, and nutmeg. Bring the mixture to a boil, then reduce to a simmer and simmer for 10 minutes, until reduced by about half. Whisk in remaining olive oil, apple cider vinegar, mustard, salt, and pepper, until emulsified and smooth. Set aside.
- Toast pumpkin seeds. To toast the pumpkin seeds, heat a dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, for 3-5 minutes. Remove from heat.
- Assemble and serve. Combine the quinoa, brussels sprouts, and kale in a large bowl, tossing to combine. At this point, you can add the dressing and store for later, adding the remaining ingredients just before serving. Otherwise, if serving immediately, add the apples, cranberries, toasted pumpkin seeds, and goat cheese, then pour in the dressing and toss again to coat — if it seems like there’s too much liquid, don’t worry; the quinoa should soak any excess up as it sits! Divide between bowls and serve immediately, or cover and store for up to 5 days.