This is a great salad that can be adapted to any season by changing the vegetable combos. The salad dressing is thick and tangy and has been adapted from Gwyneth Paltrow’s website Goop.com
Serves 4, with dressing to spare
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons gluten-free sweet white miso
2 tablespoons rice vinegar
juice of half a lemon
2 tablespoons toasted sesame seed oil
1/4 cup canola oil
1/2 cup quinoa, rinsed
1/2 tsp. salt
1 pound Brussels sprouts, outer leaves removed and halved
1/4 cup olive oil
1 small/medium head of lettuce or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
Preheat oven to 400 degrees F. In a small saucepan, bring one cup of water to a boil over medium heat. Add the quinoa and 1/4 tsp. of the salt, reduce the heat to medium-low, cover the pan, and cook for 25 to 30 minutes, until all the water has been absorbed and the quinoa is tender. Fluff with a fork and set aside.
Line a baking sheet with foil and spray with vegetable spray. Toss the Brussels sprouts with the olive oil and the remaining 1/4 tsp. salt and spread them out on the baking sheet, cut side down. Bake for 20 minutes until soft and golden brown.
While the Brussels sprouts are roasting, prepare the Carrot-Ginger Salad Dressing:
Place the the carrots, shallot and ginger in a blender or food processor and process until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the canola oil and the lemon juice.
Divide the lettuce among four salad plates. Spoon some of the quinoa atop the lettuce, add the Brussels sprouts, some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.