Quinoa and Brussels Sprout Salad with Roasted Butternut Squash

A vegan and gluten free quinoa salad with shaved Brussels sprouts, roasted butternut squash, cauliflower, avocado and pomegranate.

For the Salad:
1 1/2 cups quinoa
3 cups water
3 cups peeled and cubed butternut squash
3 cups cauliflower florets
3 tablespoons extra-virgin olive oil
3/4 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/4 tsp. ground cinnamon
Seeds from 1 scraped fresh vanilla bean pod
1 dozen large Brussels sprouts, trimmed and thinly sliced
2 avocados, peeled, seeded and diced
1 1/2 cups pomegranate seeds
1/2 cup roasted and salted pumpkin seeds

For the Dressing:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1/2 tsp. salt
1/2 tsp. black pepper

View the full recipe at Floating Kitchen →