Hearty Fall Salad
A delightful mix of roasted Brussels sprouts, sweet dried cranberries, wholesome quinoa, and creamy goat cheese, perfect for fall gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Brussels sprouts
- Dried cranberries
- Quinoa
- Chickpeas
- Spinach
- Goat cheese
- Olive oil
- Salt
- Pepper
- Balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Trim and cut the Brussels sprouts in half. Toss them with olive oil, salt, and pepper. Place them on a baking sheet and roast for about 20-25 minutes until golden brown.
- Cook the quinoa according to the package instructions.
- Mix the cooked quinoa, roasted Brussels sprouts, chickpeas, fresh spinach, dried cranberries, and crumbled goat cheese in a large bowl.
- Drizzle balsamic vinegar over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
Choose firm Brussels sprouts for the best flavor. You can substitute goat cheese with feta or omit it for a dairy-free version.
Find it online: https://www.zaynkitchen.com/hearty-fall-salad-recipe/