Toasted Pecan Quinoa & Brussel Sprout Salad

I made this dish for my family for Thanksgiving and they loved it. I'm usually not the best salad maker but this one was a winner for sure. The roasted brussel sprouts and toasted pecans were the perfect combination for a simple fall salad. With Christmas right around the corner I will probably be making this again for the holidays. And I will definitely be taking the leftover salad back to college with me!

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Mix it all up and your done! I used a fig balsamic paired with a basil infused olive oil from one of my favorite companies every, Olive & Co. Buttt if you don't have a favorite balsamic and olive oil pairing (most people don't, I'm just picky), then you can use regular balsamic and olive oil.

Serves: 8 - 10

Ingredients

- 1 lb brussel sprouts; about 2 cups halved

- 1/2 C. dry quinoa - 8 C. baby spinach; or 3/4 one big container (such as Organic Girl or the Whole Foods 365 brand)

- 2 C. raw pecans

- 1 Tbsp. pure maple syrup

- 1 tsp. ghee

- 2 Tbsp. coconut oil, divided

- cooking spray

- 1 tsp. cinnamon - 1/4 C. feta

- 3 Tbsp. balsamic (I used fig)

- 4 Tbsp. olive oil (I used basil infused)

- himalayan salt & pepper

- optional: 1/4 C. feta

Steps

1. preheat the oven to 400 degrees, meanwhile wash and cut the brussel sprouts into halves (for the small ones) and fourths (for bigger ones), then toss in 1 Tbsp. coconut oil, salt and pepper; bake for 35-40 min.

2. while brussel sprouts are cooking, cook quinoa according to directions on the package

3. while quinoa and brussel sprouts cook, heat ghee on medium heat in a nonstick skillet with pecans, add other tablespoon of coconut oil, maple syrup, and cinnamon; mix until well combined and pecans are well toasted (about 5-8 minutes)

4. after everything is finished, toss in a giant bowl and serve!

gluten free, can be made vegan & dairy free if omit feta cheese