Warm Autumn Quinoa Salad with Roasted Veggies, Figs, Pomegranate & Fresh Microgreens or Sprouts!
Bold flavors. Vibrant colors. A stunning, seasonal salad that delivers crunch, sweetness, and that perfect umami punch. Let’s get cooking.
Ingredients (Serves 4)
🟢 For the Roasted Veggies:
• 1 large sweet potato, diced
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika
🟡 For the Quinoa:
• 1 cup quinoa (white or tricolor)
• 2 cups vegetable broth
• 1 tbsp olive oil
• ½ tsp salt
🔴 For the Garnish & Dressing:
• 3 fresh figs, quartered
• ½ cup pomegranate arils
• ½ cup feta cheese, crumbled
• ¼ cup toasted pecans (optional)
• 1 handful microgreens or sprouts (radish, broccoli, or pea shoots work beautifully!)
🟠 Dressing:
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt & black pepper, to taste
Method
🔥 1. Roast the Veggies
Preheat the oven to 425°F (220°C). Toss the sweet potatoes and Brussels sprouts in olive oil, salt, pepper, and smoked paprika. Spread them on a baking tray and roast for 25-30 minutes, flipping halfway, until caramelized and golden.
🍚 2. Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, reduce to low heat, and let simmer for 15 minutes until fluffy. Drizzle with a touch of olive oil and fluff with a fork.
🥗 3. Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
🥄 4. Assemble the Salad
In a large serving bowl, toss the warm quinoa with the roasted vegetables. Gently fold in the figs, pomegranate, and pecans. Drizzle the dressing over and mix lightly.
🌱 5. Garnish & Serve
Crumble the feta cheese on top and finish with fresh sprouts for a crisp, peppery kick.
💥 Final Touch: Give it a final drizzle of olive oil and a sprinkle of flaky sea salt. Serve warm, dig in, and enjoy a damn good salad.
🔥 Chef’s Tips (Because Details Matter!):
• Roast at high heat! This gives the Brussels sprouts that gorgeous caramelization.
• Don’t overcook quinoa—it should be light and fluffy, never mushy.
• Figs & pomegranate add a stunning sweet contrast to the smoky roasted veggies.
• Use the best feta you can find—creamy, salty, perfect.
This is how you make a salad sing. Enjoy! 🌱👨🍳
Bold flavors. Vibrant colors. A stunning, seasonal salad that delivers crunch, sweetness, and that perfect umami punch. Let’s get cooking.
Ingredients (Serves 4)
🟢 For the Roasted Veggies:
• 1 large sweet potato, diced
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika
🟡 For the Quinoa:
• 1 cup quinoa (white or tricolor)
• 2 cups vegetable broth
• 1 tbsp olive oil
• ½ tsp salt
🔴 For the Garnish & Dressing:
• 3 fresh figs, quartered
• ½ cup pomegranate arils
• ½ cup feta cheese, crumbled
• ¼ cup toasted pecans (optional)
• 1 handful microgreens or sprouts (radish, broccoli, or pea shoots work beautifully!)
🟠 Dressing:
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt & black pepper, to taste
Method
🔥 1. Roast the Veggies
Preheat the oven to 425°F (220°C). Toss the sweet potatoes and Brussels sprouts in olive oil, salt, pepper, and smoked paprika. Spread them on a baking tray and roast for 25-30 minutes, flipping halfway, until caramelized and golden.
🍚 2. Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, reduce to low heat, and let simmer for 15 minutes until fluffy. Drizzle with a touch of olive oil and fluff with a fork.
🥗 3. Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
🥄 4. Assemble the Salad
In a large serving bowl, toss the warm quinoa with the roasted vegetables. Gently fold in the figs, pomegranate, and pecans. Drizzle the dressing over and mix lightly.
🌱 5. Garnish & Serve
Crumble the feta cheese on top and finish with fresh sprouts for a crisp, peppery kick.
💥 Final Touch: Give it a final drizzle of olive oil and a sprinkle of flaky sea salt. Serve warm, dig in, and enjoy a damn good salad.
🔥 Chef’s Tips (Because Details Matter!):
• Roast at high heat! This gives the Brussels sprouts that gorgeous caramelization.
• Don’t overcook quinoa—it should be light and fluffy, never mushy.
• Figs & pomegranate add a stunning sweet contrast to the smoky roasted veggies.
• Use the best feta you can find—creamy, salty, perfect.
This is how you make a salad sing. Enjoy! 🌱👨🍳
