Warm Roasted Vegetable & Pesto Salad

This salad was inspired by a hankering for pesto, and an early January commitment to eating warm, nourishing, healthy meals.

In my opinion, this one is best served warm and is a bit of a mix between a salad and grain bowl. Having said that, it’s just as tasty as a cold leftover veggie medley, or you can toss leftovers back in the microwave to warm them up. To make it even easier, find a store bought pesto (I use this one from Costo).

Perfectly roasted (and crispy!) brussels sprouts, made insanely easy thanks to the Air Fryer (pop ‘em in at 390 degrees for about 18 min, frequently checking progress and shaking the basket to ensure even cooking.

Okay, let’s go shopping!

Here’s what you’ll need:

• 1 cup of quinoa

• Small bundle of Brussels Sprouts

• 1 large shallot

• 1 container of mini bocconcini

• 3 cups of spinach

• 1/4 cup olive oil

• 1/2 cup pesto

• 1 tsp salt

• 2 tsp black pepper

Pre-heat oven until 400 (unless you have an air fryer).

Cook the quinoa according to package instructions. If you have an Instant Pot, combine 1 cup of quinoa and 1.5 cups of water (or, for additional flavour use vegetable or chicken broth) as well as a pinch of salt, stir around and set to “Steam” choosing “high pressure” cooking for 3 minutes. Let steam release naturally for 10 minutes, then quick release to complete.

Clean brussels sprouts and cut them in half lengthwise. Toss with a few tbsp of olive or avocado oil and salt and pepper. Cook in air fryer at 390 for 18 min (shaking basket frequently) or in an over at 400 until charred, tossing halfway through (approximately 20 min).

Meanwhile, prep your shallots by slicing thinly and cutting mini bocconcinis in half.

When quinoa and brussels sprouts are done cooking, combine all ingredients while warm, topping with olive oil, pesto (to taste) and more salt and pepper as needed.

Serve warm & enjoy!