- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: 3 cups
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This fabulous fall-themed salad is topped with juicy jewel-like pomegranate arils and chewy dried figs (or raisins) and is perfect for your next potluck or festive celebration. What sets this salad apart are the thinly sliced raw Brussels sprouts combined with shredded carrot and red onion to make a slaw base. Wondering if you can eat Brussels sprouts raw? Yes! Brussels sprouts belong to the brassica family and are excellent sliced finely in salads. Quinoa adds extra heft and nutrition. (We recommend using tri-color or red quinoa; white quinoa has a softer texture that won’t hold up as well.) Tying everything together is a pomegranate balsamic dressing, which gets extra pep from orange zest and Dijon mustard. Note: If you don’t have Brussels sprouts, you can use chopped fresh broccoli or shredded cabbage instead!
Tips
Gluten-free: To make this gluten-free, be sure to choose a Dijon mustard that’s gluten-free.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 cup dry tricolor quinoa (or red quinoa), rinsed and drained
- 1 teaspoon sea salt
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- ⅓ cup balsamic vinegar
- ¼ cup 100% pomegranate juice
- ½ teaspoon orange zest
- ¼ teaspoon cracked black pepper
- 6 cups very thinly sliced trimmed Brussels sprouts (or cabbage or chopped fresh broccoli)
- 2 cups coarsely shredded or finely chopped carrots
- ¾ cup dried figs, stemmed and halved, or golden raisins
- ½ cup finely chopped red onion
- ½ cup pomegranate arils
- ⅓ cup unsalted roasted sunflower seeds
Instructions
- In a medium saucepan combine quinoa, ½ teaspoon of the salt, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until quinoa is just tender. Drain any excess liquid, if needed. Transfer quinoa to a large bowl. Cover and chill 1 hour or until cool.
- Meanwhile, for dressing, in a medium bowl whisk together the next six ingredients (through pepper) and the remaining ½ teaspoon salt.
- Add the remaining ingredients to cooled quinoa. Toss to combine. Add dressing; toss to coat. Serve immediately or cover and chill up to 24 hours.
Per serving (3 cups): 469 calories, 84 g carbohydrates, 15 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 534 mg sodium, 14 g fiber, 35 g sugar
Note: Nutritional information is provided as an estimate only.
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