Roasted Brussel Sprout and Yam Quinoa Salad (2024)

UnitsScale

For the Salad

• Optional: 1 lb cooked sliced chicken breast
• 1 lb brussel sprouts, halved
• 1 lb yams, diced
• 1 bunch green kale, roughly chopped
• 1 bunch purple kale, roughly chopped
• ¼ cup red quinoa
• ¼ cup pumpkin seeds
• 4 ounces chèvre goat cheese
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• Salt, pepper
• Olive oil

For the Vinaigrette

• ¾ cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 1-2 tablespoons white sugar
• ½ teaspoon salt
• ¼ teaspoon dijon mustard

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1. Preheat oven to 400˚F. Grease a large baking pan.
2. Make the vinaigrette: Whisk vinegar, olive oil, salt, mustard and sugar together in a bowl until sugar is dissolved; set aside.
3. Toss brussel sprouts in a large bowl with a pinch of salt and pepper and a drizzle of olive oil. Pour onto prepared pan. Toss yams in the same bowl with a pinch of salt, brown sugar, cinnamon, and a drizzle of olive oil. Pour onto the pan.
4. Arrange the yams and brussel sprouts into an even layer and place on a middle rack in the oven. Cook for 30 minutes, until softened. Remove from heat and set aside on a wire rack to cool. Keep the oven on.
5. While vegetables are cooking, add quinoa and 1 cup water to a small pot. Bring to a boil, simmer for 15 minutes, until bran on quinoa is obviously visible. Remove from heat and set aside.
6. Toast the pumpkin seeds for 1-2 minutes in the oven. Remove from heat and let cool.
7. In a large mixing bowl, toss together kale, quinoa, yams, brussel sprouts, pumpkin seeds, and dried cranberries with the vinaigrette. Top with chèvre cheese, chicken if using, and serve.