Hola! Before I get into how incredibly delicious this salad is and why you need to make it rightnow, I wanted to quickly introduce myself! My name is Amanda, you may or may not have heard about me or blog before, but I work over at A Cookie Named Desire. My blog is all about the sweet things in life. Meaning I am a baking/dessert blogger. I know what you are thinking. “Wait, that’s the complete opposite of what this blog is about!” Very true, but I believe life is all about moderation. Sweets and desserts are awesome, as long as you aren’t eating them all the time. Outside of that blog, I tend my own very small fruit and veggie garden and live a pretty healthy, mostly plant-based lifestyle.
I like to think of this as a way to share some of my favorite healthy recipes that just don’t fit with my own blog. So, as a way to say hi, I wanted to share my absolute favorite autumn salad with you that you can eat warm or cold (personally, I think the flavors are at their best when the salad is eaten cold). This is a roasted Brussels sprout and quinoa salad with shredded chicken, almonds, sunflowers, pepitas, golden raisins, and cranberries. It is sweet, savory, and filled with beautiful autumn colors. Plus, it is self-dressing.
Let’s talk about the Brussels sprouts. Most people think of those Thanksgiving dinners where those smelly green balls of bitter yuck were left abandoned on the dinner table and on those occasions your mother forced you to eat a few, they were smothered in butter, soggy and everything that was bad in the world. Not this time. Here, we break up the sprouts so we are dealing with the individual leaves – much easier on the eyes this way. Then we roast them with some extra virgin olive oil and garlic and they get nice and toasty and delicious. Seriously, you can eat them just like that as a snack. they remind me of kale chips, but a million times better. Do it. You’ll thank me later.
Oh, and it’s this garlicy extra virgin olive oil you roasted the sprouts in that makes up your dressing. You can also add red onion to the pan while you roast for extra yum.
And then I added some seeds and nuts, plus cranberries and golden raisins. This is what makes the salad for me and brings it all together. Their beautiful golden tones that blends so well with the tricolor quinoa and that nutty crunch with small bursts of sweetness. Total and complete yum. Did I mention that I used tricolor quinoa? Talk about the perfect fall colors.
This salad is just a bowl of health. Tons of protein from the chicken, quinoa, seeds, and nuts. Plus fiber and what, 20 essential vitamins and minerals from the Brussels sprouts? Holla. Not to mention all the healthful benefits from the pepitas, sunflower seeds, cranberries and golden raisins. (Oh, and as a small note, please don’t use cranberries with the added sugar if you can, they are just way too sweet for the salad). We all know that extra virgin olive oil’s got it’s own health benefits, too.
- Super delicious
- Easy to make
- Delicious warm or cold
- Tons of health benefits
- Crazy beautiful.
Now, let’s get our grub on!