Roasted Brussels Sprouts and Quinoa Salad with Pumpkin Seed Oil Vinaigrette


1 pound Brussel Sprouts, cleaned, trimmed and quartered

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Kosher Salt

1/2 teaspoon ground Black Pepper

1 1/2 cups Cooked Quinoa

1 large Carrot, peeled into strips

1/2 Granny Smith Apple, cut into small cubes

1/4 cup Craisins

Pumpkin Seed Oil Vinaigrette

3 tablespoons Pumpkin Seed Oil

1 tablespoon Extra Virgin Olive Oil

1 tablespoons fresh Lemon Juice

2 tablespoons Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Salt

1/4 teaspoon Black Pepper


Preheat oven to 400 degrees Fahrenheit.

Toss quartered Brussel sprouts with extra virgin olive oil, salt, and pepper. Place on a foil-lined baking sheet and roast for 30-35 minutes.  The Brussel sprouts should be tender and slightly browned. Let cool slight.

Make the vinaigrette in a small bowl. Whisk together the lemon juice, apple cider vinegar, honey, salt, and pepper. While whisking pour in the two oils. Set aside

In a large bowl, combine quinoa, Brussel sprouts, carrots, apples, and craisins. Drizzle the dressing over the mixture. Toss well to combine. Best served room temperature.

healthy gluten-free vegetarian recipes

Photographed by Alli Shepherd.