Serves 3
13.5 oz (375 g) brussels sprouts - trimmed and halved
15.75 oz (450 g) butternut squash or sweet potatoes - cubed
1.5 tbsp (22.5 ml) olive oil - divided
2.25 cups (369 g) cooked chickpeas
1.5 tsp (4.5 g) garlic powder
15 pecan halves
1.5 tsp (7.5 ml) maple syrup
1.5 pinch cayenne pepper
1.5 cup (277.5 g) cooked quinoa - from 1/3 cup dry
5.25 oz (150 g) mixed leaf salad
0.38 cup (22.5 g) fresh parsley - chopped
1 apple - finely chopped
sea salt flakes - to taste
Thyme Vinaigrette
1.5 tsp (7.5 g) whole-grain mustard
3 tsp (15 ml) maple syrup
3 tsp (15 ml) apple cider vinegar
3 tsp (15 ml) olive oil
1.5 tsp (3 g) fresh thyme
1 shallot - finely chopped
3 tsp (15 ml) lemon juice
Pre-heat the oven to 400°F (200°C) fan-forced.
Prepare the Brussel Sprouts: Trim off the dry stem end with a knife. Then chop them in half lengthwise. Rinse thoroughly under cold water. Pat dry.
Transfer the Brussels sprouts to a large baking tray lined with baking paper, along with the cubed butternut squash. Drizzle with 2 tsp of olive oil and a sprinkle of salt. Bake in the middle rack of the oven for 30 minutes.
Rotate the tray halfway through baking.
Add the chickpeas to a baking tray, along with 1 tsp of olive oil and the garlic powder. Mix to combine and bake on the top rack of the oven for 25 minutes. Rotate the tray halfway through baking.
In an oven safe dish, combine the pecans, 1 tsp of maple syrup and a pinch of cayenne pepper. Bake on the lower rack of the oven for 7 minutes.
Prepare the vinaigrette: In a small jar, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, thyme, shallots, and lemon juice.
Assemble the salad: In a large serving bowl, add the mix leaf salad, cooked quinoa, baked vegetables, chickpeas, pecans, apple, parsley, and drizzle the dressing. Mix to combine, adjust salt to taste, and enjoy!
Calories: 475 per serving