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"This recipe delivers the perfect yogic balance of flavors and textures. It's salty and sweet; chewy and crisp; light but filling; warm and bright."

Butternut-Sprout Citrus Salad with Quinoa

Serves
2

Prep Time: 5 min , Cook Time: 10 min

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1 lb butternut squash (about 1/2 of a medium squash)
1/2 lbbrussel sprouts
1/2 cup quinoa
1 tbsp extra virgin olive oil
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 cup dried cranberries
1/4 cup slivered almonds
Pinch of sea salt

Sweet Citrus dressing

2 tablespoons of all-natural organic honey
2 table spoon of organic apple cider vinegar
Juice from an orange (about 6 table spoons of juice)
1/2 teaspoon of ground pepper

DIRECTIONS

Begin by peeling and cubing the butternut squash into 3/4 inch cubes. Drizzle in olive oil, sprinkle on the rosemary and thyme and toss. Spread onto a baking sheet and bake in the oven at 325 degrees for about 25 minutes (until forkable, but still firm). Sprinkle with sea salt and let cool.
While the squash is baking, prepare the quinoa following package instructions. Allow to cool in the refrigerator. Clean and de-stem the sprouts, removing the outermost layer of leaves. Cut each sprout in half and thinly slice, like shredded (tiny) cabbages. Toss together with cranberries and slivered almonds.
Once the butternut squash and quinoa cool, mix them together with the brussel sprout salad base. Whisk all of the dressing ingredients together and drizzle it onto the salad. Enjoy immediately or let it soak and cool in the fridge for a few hours. The chewy brussel sprout leaves become more tender once they have absorbed some of the dressing.