Spinach Strawberry Salad with Roasted Brussels Sprouts
Ingredients
Dressing
- 1/2 cup pomegranate juice
- 2 cloves garlic
- 1/4 cup pumpkin seeds
- 2 Tbsp balsamic vinegar
Salad
- quinoa (to yield 1/2 cup cooked)
- baby spinach
- brussels sprouts
- strawberries
- walnuts
- avocado
Preparation
Blend 1/2 cup pomegranate juice, 2 cloves garlic, 1/4 cup pumpkin seeds, and 2 Tbsp balsamic vinegar in a high-speed blender to make the dressing. Refrigerate until ready to use.
Cook quinoa according to package instructions to yield about 1/2 cup cooked
Roast brussels sprouts by preheating oven to 200°C, tossing with oil, and baking for 20-25 minutes until tender
In a bowl, layer 1/2 cup cooked quinoa, chopped baby spinach, roasted brussels sprouts, strawberries, walnuts, and avocado.
Drizzle with the pomegranate dressing and serve.
