This is the festive salad of your dreams! Maple roasted brussel sprouts tossed with nutty quinoa, fresh apple, crunchy toasted hazelnuts and tangy pomegranate all liberally drizzled with a sticky balsamic reduction. The most perfect pretty lunch. Vegan, GF & healthy!
Place your brussel sprouts on a lined baking tray and drizzle with the oil, maple syrup and a large pinch of salt and pepper. Give everything a mix then place in the oven to roast for 20-25 minutes turning once half-way through until the sprouts are golden brown and tender.
Meanwhile pour your quinoa into a medium saucepan and cover with 250ml water and a pinch of salt. Bring the pan to a boil before reducing the heat to a simmer. Your quinoa is ready to be removed from the heat once all the water has been absorbed (around 10-15 minutes).
Just before serving heat a frying pan over a medium heat and add the hazelnuts. Dry fry them for 3-4 minutes shaking regularly until golden brown, then give them a rough chop.
This salad is perfect warm or cold. To serve cold, allow each component to cool completely before combining together and storing in the fridge.
Any leftovers can be kept for up to 3 days in the fridge and are perfect for lunch boxes!
A few ingredients notes: