(inspired by Le Pain Quotidien)
I have made this recipe so many times and enjoy it every time. It’s never exactly the same, because some of the extra ingredients I like to add aren’t always in season (avocados and pomegranate seeds) but nonetheless it never fails to satisfy. It’s full of goodness and health because most of the salad is raw, except for the cooked squash, quinoa and sautéed pine nuts.
½-cup quinoa rinsed, and cooked
2-cups-shredded kale or arugula
6-8 raw Brussels sprouts, sliced
1 winter squash, pealed, diced and sautéed
½ -goat cheese log (1/4 cup)
¼-cup pine nuts, sautéed or chopped pecans
When available, add chopped avocado or pomegranate seeds
Make a dressing with ¼ tsp. Dijon mustard + ¼ tsp. balsamic vinegar + 2 Tbs. Olive Oil + 1 teaspoon diced shallot. Pinch of salt and pepper.
While the quinoa is cooking, for approximately 15 minutes, sauté the diced winter squash in a skillet in 1 tbs. coconut oil for 10-15 minutes, or until the pieces are soft and slightly caramelized.
Add to a medium size bowl: shredded kale or arugula, sliced “raw” Brussels sprouts, crumbled goat cheese, sautéed pine nuts, cooked quinoa and winter squash. Add vinaigrette and mix it up.