Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad
I grew up eating Brussels sprouts, but never liked them very much. I love them now. I guess they are an acquired taste for a more mature palate, but I would challenge whoever doesn’t like Brussels sprouts, to one taste of this mouthwatering recipe and if they still don’t like them, well then, I guess there is no hope!

This recipe will tantalize your taste buds, satisfy your hunger, and make your mother proud you ate your all vegetables.

There are a few special ingredients that aren’t in all of our pantry shelves but don’t fear, improvise! Maple syrup for the molasses, brown rice for the quinoa, and dried cranberries for the pomegranate seeds. But do try the recipe just once the way it is given and you will have a better idea of just how good, and good for you, this is!

P.S. I doubled the dressing just because I loved it so much I wanted more!

Ingredients

• 1/4 cup minced shallot
• 6 tablespoons extra virgin olive oil, divided
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons pomegranate molasses
• 2 cloves garlic, pressed
• 1/2 teaspoon kosher salt
• 2 cups vegetable broth
• 1 cup quinoa
• 1 pound Brussels sprouts, cut in half
• 1 acorn squash, cut into 16 wedges
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh Italian parsley
• 1/2 cup pepitas, toasted
• 1 cup pomegranate seeds, from 1 pomegranate

For the vinaigrette:

Whisk the shallot, 3 tablespoons of oil, vinegar, pomegranate molasses, garlic, and salt to blend in a small bowl.

For the salad:

1. Bring the broth and the quinoa to a boil over medium-high heat; reduce the heat and simmer until the liquid is reduced by half (about 10 minutes). Reduce the heat to low, cover, and cook until the quinoa is tender and the liquid is absorbed (about 10 minutes). Remove the quinoa from the heat and set aside.
2. Position one rack in the lower third and one rack in the upper third of the oven and preheat to 450 degrees F. Brush two heavy large baking sheets with olive oil. Toss the Brussels sprouts with two tablespoons of olive oil in a medium bowl. Arrange the Brussels sprouts, cut side down, on one prepared baking sheet. Toss the squash with the remaining tablespoon of olive oil, coriander, allspice, paprika, and salt in the same medium bowl. Arrange the squash in a single layer on the second prepared baking sheet. Roast the Brussels sprouts on the bottom rack and the squash on the top rack of the oven until the Brussels sprouts are well browned on the bottom and tender when pierced with a sharp knife and the squash is tender (about 15 minutes).
3. Stir the Italian parsley, toasted pepitas, and two tablespoons of the vinaigrette into the quinoa. Divide the quinoa among four plates. Return the Brussels sprouts to the same medium bowl and toss with one tablespoon of vinaigrette. Spoon the Brussels sprouts over the quinoa, dividing evenly. Divide the squash wedges among the plates. Sprinkle the salads with the pomegranate seeds, drizzle with the remaining dressing, and serve.