Roasted Brussels Sprouts Cashew Quinoa Salad with Goat Cheese Balsamic Dressing

Enjoy salads during cooler seasons by adding roasted vegetables and substantial ingredients to bulk it up. This salad combines roasted brussels sprouts, cooked quinoa and toasted cashews with raw spinach and sweet currants. Toss this with some goat cheese and balsamic dressing, and you have yourself a very satisfying warm winter salad.

Roasted Brussels Sprouts Cashew Quinoa Salad with Goat Cheese Balsamic Dressing

  • Servings: 8
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  • 1 pound (4 cups) brussels sproutsIMG_0891
  • 6 cups loosely packed spinach
  • 1 cup quinoa, cooked
  • 1/2 cup cashews
  • 3 tbsp good olive oil
  • 1/4 cup crumbled goat cheese
  • 1/4 cup currants
  • S&P

Balsamic Dressing:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 garlic minced
  • S&P to taste

Let’s go: 

  1. Preheat the oven to 400FIMG_0909
  2. De-stem and halve the brussels sprouts. In a bowl, toss with olive oil, salt and pepper to taste
  3. Place brussels sprouts on a lined baking sheet, and bake on the centre rack for 30-35 minutes, stirring once or twice to prevent burning. Sprouts should be golden and crisp on the outside, tender on the inside.
  4. While roasting the brussels sprouts, cook the quinoa and let cool.
  5. If your cashews are raw, sprinkle them onto the baking sheet and roast together with the sprouts for the last 10 minutes. Remove from oven.
  6. Whisk the dressing together. Place spinach in a large bowl, pour vinaigrette over top and toss.  Mix in all remaining ingredients.
  7. Serve warm.



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