Salad
- 2 cup Brussels sprouts (about 20 sprouts), thinly sliced
- 1 tbsp olive oil
- 1 cup quinoa
- 21/2 cup water
- 1 small pomegranate, with seeds removed (about 1 cup of seeds)
- Preheat your oven to 400 degrees.
- Spread the sliced Brussels sprouts out on a sheet pan in a single layer. Toss with the olive oil and roast in the oven for approximately 10 minutes, until the sprouts are brown and crisp at the edges. Remove from the oven and set aside.
- Meanwhile, cook the quinoa in the water, according to package directions (You may need only 2 cups of water depending on the brand you use, but I always add a bit more than recommended.)
- Combine the quinoa and Brussels sprouts in a large mixing bowl. Stir in the dressing and pomegranate seeds. Serve warm, at room temperature, or cold! This is a pretty hearty salad, so it will last stored in an airtight container, in the refrigerator for 2-3 days.
Dressing
- 2 tbsp apple cider vinegar
- 1/4 cup stone ground mustard
- 4 Medjool dates, chopped
- 4 sprigs fresh thyme, with leaves removed from stem
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- In a food processor, or high-speed blender, pulse together the vinegar, dates and thyme. Slowly stream in the olive oil, until the dressing is emulsified (It should be quite thick, and have tiny pieces of date in it - The pieces make for little flavor bursts throughout the salad). Stir in the salt and pepper.
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