This Garlic Sage Toasted Quinoa Salad is layered with fall flavor from the roasted veggies to the creamy apple butter tahini dressing. Great to meal prep ahead to make adding veggies to your plate during the week a lot easier and tastier.
Salad
Avocado oil for cooking and roasting
1/2 cup dry quinoa
1 lb Brussels sprouts, trimmed and thinly sliced
2 shallots, sliced
1/2 tsp each garlic powder, onion powder, and dry thyme
1/4 tsp fennel seeds, optional
10 leaves of sage
3 cloves garlic
1/3 cup raw pepitas
8 leaves of kale, stems removed and finely chopped
1 tsp extra virgin olive oil
1 lemon
1/4 cup pomegranate seeds
Kosher salt to taste
Apple Butter Tahini Dressing
1/4 cup tahini
2 tbsp apple butter
1 tsp dijon mustard
1 clove garlic, grated
1-2 tsp maple syrup, optional
3-4 tbsp water
Instructions
Preheat the oven to 425F. Prep and cook the quinoa according to package instructions then set aside to cool.
To a lined sheet pan, add the brussels sprouts and shallots then top with the garlic powder, onion powder, fennel seeds, thyme and a generous pinch of salt. Drizzle the tray with about 1 tablespoon or more of oil then toss well to coat. Bake in the oven for 15-20 minutes until the edges look crispy, giving the tray a toss halfway.
Add a drizzle of oil to a sauté pan (I used about a little more than a tablespoon) and place over medium low heat. When the oil is hot, add the sage and fry in the oil for about 1-2 minutes. Transfer the sage to a paper towel to drain, then in the same pan add the garlic and sauté until fragrant.
To the pan, add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 minutes until some of the quinoa starts to brown then remove from heat. Crush up the sage leaves into small pieces then stir them into the quinoa mixture. Adjust salt to taste then set aside.
In a mixing bowl, add the chopped kale along with the zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.
Make the dressing by adding the tahini, apple butter, mustard, maple syrup, juice from the remaining lemon half and a generous pinch of salt. Whisk to combine and thicken then add the water and whisk again until smooth. If too thick, add water 1 tablespoon at a time while whisking until your desired consistency is reached.
To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Portion out a serving of the salad and top with more dressing if desired and some pomegranate seeds then enjoy.
Key Ingredients and Substitutions
Quinoa: I used white quinoa. If not a fan, this can also be done using farro. If you need more convenience, use some store bought frozen quinoa instead.
Brussels Sprouts: This can be swapped for shredded cabbage. And for convenience, look for some pre-shredded veggies in your local grocery store in the produce section.
Shallots: I love the combination of brussels sprouts with shallots, but you can easily swap with some sliced red onions.
Kale: Use the variety of kale you love. If not a fan of kale, skip making the kale salad and instead stir in your favorite tender greens like arugula or baby spinach.
Lemon: I recommend fresh lemon for the best results.
Tahini: For the best flavor, use good quality tahini. It makes a difference in terms of taste as lower quality tahini can oftentimes be thick, chunky and bitter in flavor. If you have a sesame allergy, a good alternative can be cashew butter or sunflower seed butter.
Apple Butter: Apple butter this time of year is amazing. If you don’t have access to it, you can also use a different fruit preserve that you love. Apricot preserves work well as a great replacement here.
Sage: Make sure to use fresh sage. It will offer this dish the best flavor.
Garlic: I used both fresh garlic and garlic powder.
Seasonings: I seasoned the brussels sprouts with garlic powder, onion powder, fennel seeds, and dry thyme. Try this with other seasonings if you prefer.
Pepitas: This also works using walnuts, pine nuts or almond slices. Use what you like best and is most affordable to you.
Pomegranate: If not a fan of fruit in salad, feel free to leave it out. You can also replace with golden raisins or cranberries. {source}