I’m calling this a salad because it is dressed with a vinaigrette but it is a delicious, warm dish with roasted squash and Brussels sprouts and delightful toppings.
Core Plan (You can make this advanced plan or keto by replacing quinoa with riced cauliflower and emitting the honey and pomegranate seeds.)
1 organic delicata squash seeded and sliced in 1/2 moons
1 bunch of Brussels sprouts cut in 1/2 or 1/4
Red pepper flakes
Red wine vinegar
Roast the Brussels sprouts at 425 with avocado oil, salt, pepper, honey and red pepper flakes until brown and the edges are crispy.
Roast the squash at 425 until soft and browned (turn halfway through) with avocado oil, salt, pallet and sprinkle kale with nutmeg.
Cook quinoa. (I added in a few cooked lentils as well).
Make vinaigrette with olive oil, red wine vinegar and Dijon (measure to taste)
Mix quinoa, Brussels sprouts and squash. Add vinaigrette and mix.
Top with pumpkin seeds and pomegranate seeds.
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