* Avocado oil for cooking and roasting * 1/2 cup dry quinoa * 1 lb brussels sprouts, trimmed and thinly sliced * 2 shallots, sliced * 1/2 tsp each garlic powder, onion powder, and dry thyme * 1/4 tsp fennel seeds, optional * 10 leaves of sage * 3 cloves garlic * 1/3 cup raw pepitas * 8 leaves of kale, stems removed & finely chopped * 1 tsp extra virgin olive oil * 1 lemon * 1/4 cup pomegranate seeds * Kosher salt
**Dressing**
* 1/4 cup tahini * 2 tbsp apple butter * 1 tsp dijon mustard * 1 clove garlic, grated * 1-2 tsp maple syrup, optional * 3-4 tbsp water
###Instructions
1. Preheat oven to 425F. Cook quinoa according to package instructions.
1. To a baking tray, add brussels sprouts and shallots then top with the dry seasonings and a generous pinch of salt. Drizzle with oil (about 1 tbsp) then toss to coat. Bake for 15-20 mins, tossing halfway.
1. Add a drizzle of oil to a sauté pan (about 1 tbsp) over medium low heat. When hot, add the sage and fry for about 1-2 mins. Transfer the sage to a paper towel to drain, then to the same pan add garlic and sauté until fragrant.
1. Add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 mins to toast the quinoa. Crush up the sage leaves and stir into the quinoa mixture. Adjust salt to taste then set aside.
1. In a mixing bowl, add the kale, zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.
1. For the dressing, whisk together tahini, apple butter, mustard, maple syrup, the juice from the remaining lemon half, a generous pinch of salt, water and whisk until smooth.
1. To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Serve with more dressing and pomegranate seeds then enjoy.
2 Comments
###Ingredients
* Avocado oil for cooking and roasting
* 1/2 cup dry quinoa
* 1 lb brussels sprouts, trimmed and thinly sliced
* 2 shallots, sliced
* 1/2 tsp each garlic powder, onion powder, and dry thyme
* 1/4 tsp fennel seeds, optional
* 10 leaves of sage
* 3 cloves garlic
* 1/3 cup raw pepitas
* 8 leaves of kale, stems removed & finely chopped
* 1 tsp extra virgin olive oil
* 1 lemon
* 1/4 cup pomegranate seeds
* Kosher salt
**Dressing**
* 1/4 cup tahini
* 2 tbsp apple butter
* 1 tsp dijon mustard
* 1 clove garlic, grated
* 1-2 tsp maple syrup, optional
* 3-4 tbsp water
###Instructions
1. Preheat oven to 425F. Cook quinoa according to package instructions.
1. To a baking tray, add brussels sprouts and shallots then top with the dry seasonings and a generous pinch of salt. Drizzle with oil (about 1 tbsp) then toss to coat. Bake for 15-20 mins, tossing halfway.
1. Add a drizzle of oil to a sauté pan (about 1 tbsp) over medium low heat. When hot, add the sage and fry for about 1-2 mins. Transfer the sage to a paper towel to drain, then to the same pan add garlic and sauté until fragrant.
1. Add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 mins to toast the quinoa. Crush up the sage leaves and stir into the quinoa mixture. Adjust salt to taste then set aside.
1. In a mixing bowl, add the kale, zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.
1. For the dressing, whisk together tahini, apple butter, mustard, maple syrup, the juice from the remaining lemon half, a generous pinch of salt, water and whisk until smooth.
1. To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Serve with more dressing and pomegranate seeds then enjoy.
[Source](https://www.instagram.com/reel/C0Klt5hvqID/)
I’m usually not a fan of salads but this looks delicious!