Description
A vibrant salad featuring roasted Brussels sprouts, sweet cherries, creamy goat cheese, and a light maple-Dijon dressing.
Ingredients
Scale
- 2 cups Brussels sprouts, trimmed and halved
- 1 cup cooked quinoa
- 1 cup cherries, pitted and halved
- 1/2 cup goat cheese, crumbled
- 1/4 cup chopped walnuts (optional)
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the Brussels sprouts for 20-25 minutes until caramelized.
- Mix the quinoa, roasted Brussels sprouts, cherries, goat cheese, and walnuts in a large bowl.
- Create the dressing by whisking maple syrup, Dijon mustard, and olive oil in a small bowl.
- Serve immediately or chill for later.
Notes
Consider using feta instead of goat cheese or substituting walnuts for pecans. Leftover dressing can be stored separately to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg