- 1 lb. brussels sprouts, halved
- 3 cups butternut squash, cut into half-inch chunks
- 2/3 cup dry quinoa
- 1 medium pomegranate, seeded
- 1/2 cup pecans, chopped
- 1 small orange, juiced (about 1/4 cup)
- 2 TBS balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or grease with cooking spray.
Place brussels sprouts on one side of the pan and the butternut squash on the other side.
Bake for 25 minutes. Remove sprouts and place them into a large bowl. Place butternut squash back into the oven and bake for 15 to 20 minutes more, until tender. When tender, add squash to the bowl with the brussels sprouts.
In a small mesh strainer, rinse the quinoa. Heat a small saucepan over medium heat and add quinoa. Cook until lightly toasted, 1 to 2 minutes. Add 1-1/3 cups of water to the quinoa. Bring to a boil, cover and cook for 13 to 15 minutes, or until fluffy.
In a small bowl, add orange juice, balsamic vinegar, salt and pepper. Whisk to combine.
Add to the large bowl with the butternut squash and brussels sprouts, the quinoa, pomegranate seeds, and pecans. Stir to combine. Pour in the dressing and stir.
Serve and enjoy!