A HEARTY salad that celebrates the flavors of fall including roasted Brussels sprouts and dried cranberries along with quinoa, chickpeas, spinach, and goat cheese!!
Preheat oven to 450F (use convection if you have it), line a baking sheet with foil for easier cleanup if desired, add the Brussels sprouts, evenly drizzle with 2 tablespoons olive oil, and evenly season with salt and pepper.
Roast the sprouts with the cut side down for about 20 minutes (my sprouts were small and only took 15 minutes) or until done. You will know when they're done by the tops on a few sprouts just beginning to char. While the sprouts are roasting, start and cook the quinoa.
Cook quinoa or quinoa/rice blend according to package directions. Tip - drizzle in a tablespoon of olive oil from the beginning to prevent sticking.
When the sprouts are done and the quinoa are done, transfer both to a large mixing bowl.
Add the chickpeas, spinach, and stir to combine. The carryover heat from the sprouts and the quinoa will cause the spinach to gently wilt.
Add the dried cranberries, goat cheese, lemon juice, apple cider vinegar, and stir to combine.
Taste and check for seasoning balance and add additional salt and pepper, to taste. I added an additional teaspoon of both. If it tastes at all flat or boring, you probably need to add more salt.
Optionally, to balance the pungent nature of the sprouts and the acidity of the lemon juice and vinegar, add a pinch of sugar.
Serve immediately. Salad is great immediately, at room temp, or chilled.
Notes
Storage: Extra will keep airtight in the fridge for up to 5 days.