Warm roasted veggies, quinoa, crunchy seed clusters and fresh pomegranate make this an extremely flavourful, texture-rich, vibrant salad that’ll keep you feeling full for hours. I recommend adding roasted chicken or maple marinated tempeh for extra protein to make it a complete meal.
For the sweet potatoes + Brussels sprouts:
For the seed clusters (see note):
For the rest:
Preheat the oven to 375F.
Prepare the roasted veggies: In a large bowl, toss the sweet potatoes in 1 tbsp of the olive oil, plus the cinnamon, cumin and paprika. Toss well to coat, then scatter in a single layer on a parchment-lined baking sheet. Do the same with the remaining 1 tbsp olive oil, Brussels sprouts, maple syrup and balsamic vinegar. Roast for 30-40 minutes or until golden, stirring occasionally. If you like, switch to the broil setting for the last 5ish mins of cooking to create some crispiness on the edges.
For the seed clusters: Mix the seeds and maple syrup together in a smaller bowl. Add a pinch of sea salt to enhance sweetness, then pour the seed mixture out in a flattened layer on a parchment lined baking sheet. Bake at 350F for 20-25 minutes, stopping half way through to break the layer into clusters. Let them cool completely (which will help them solidify after you take them out of the oven.)
Once the roasted veggies are ready, combine them in a large mixing bowl with the quinoa, shredded spinach and pomegranate arils. Stir well to combine, then distribute between 4 bowls.
When the seed clusters have cooled, use them to top each salad.