Challenge Day Eighteen – Recipe

Brussels Sprouts Salad


  • 1 cup Brussels sprouts (halved)
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate seeds
  • 2 cup arugula
  • 1/2 cup walnuts (crushed)
  • 1 tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper


  • 2 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. hot mustard
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • Avocado slices [optional, for topping]


  1. Preheat oven to 415 F. Prepare a baking sheet with parchment paper. Wash and slice Brussels sprouts in half. Spray with olive oil and season with 1/2 tsp. of sea salt and 1/2 tsp. of pepper. Roast for 20 minutes.
  2. While Brussels sprouts roast, cook the quinoa. Add 1/2 cup of uncooked quinoa to a medium pot along with 1 c. of water. Bring to a boil. Once boiling reduce heat to a simmer and cook for 15 minutes until done. Set aside to cool.
  3. While the sprouts and quinoa cool, prepare the salad dressing. In a small bowl whisk together the balsamic, oil, salt, pepper, and mustard.
  4. In a medium bowl, mix together sprouts, quinoa, and pomegranate seeds.
  5. Serve in a bowl or on a plate atop a bed of arugula. Top with crushed walnuts and salad dressing.