Spring Quinoa Salad

So I'm just going to be truthful.  I'm not a big salad person.  Unless it's like a buffalo chicken salad with fried chicken and a zillion other unhealthy additions.

But I am trying.  So that counts for something, right?

I made this spring quinoa salad as more of a side dish or a "bed" for other things, like a protein and / or avocado (because everything is better with avocado).  It's got some yummy roasted asparagus and steamed kale and brussel sprouts, and a nice tang of goat cheese.  The dressing is super simple as well!

Spring Quinoa Salad
3 Servings - 4 Smartpoints

1/2 lb. asparagus
1 tsp. extra virgin olive oil
1 cup cooked quinoa
10 oz bag of kale and brussel sprouts mixture, steamed (or any green you like!)
40 gm. crumbled goat cheese

Dressing
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
salt and pepper to taste

Preheat oven to 400 degrees.  Chop asparagus and coat with olive oil.  Roast for about 8-10 minutes (or until done).  Let cool.

Steam bag of brussel sprouts and kale, let cool.   Combine dressing ingredients, whisk until combined.

Combine asparagus, greens, and quinoa in bowl. Toss with dressing until combined.  Sprinkle goat cheese into salad.

Evenly divide among 3 plates.  Top with your favorite toppings (I did grilled chicken and avocado!)

Brussel Sprout, Sausage, and Yellow Squash Pasta

This was a result of basically having a lot of little amounts of stuff left, if I'm being perfectly honest.

But, as sometimes happens, things that aren't exactly planned out turn out the best!

I tested it out one more time just to make sure I wasn't so hungry the first time anything would taste good!

This is super filling and delicious.  This recipe makes one serving but could be easily doubled or tripled!  The thing about pasta is that, on its own, a serving isn't that big.  But this recipe bulks it up with a lot of goodness so it's an extremely satisfying dinner!

As a note, I used a combined spice - the Penzeys pasta sprinkle - in this.  If you don't have that, you could just use garlic, oregano, basil and thyme, which is the combination of the sprinkle.  Just a dash of each should work!

I also used the precooked sausage crumbles in the interest of saving time, but feel free to cook up your own sausage!

Brussel Sprout, Sausage, and Yellow Squash Pasta

1/2 cup cooked pasta
3/4 cup chopped yellow squash
1 cup chopped Brussel sprouts
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. Penzey's pasta sprinkle
Pinch of red pepper flakes
1/2 cup sausage crumbles (precooked)
2 tsp. reduced fat mozzarella
Salt and pepper to taste

Cook pasta according to package directions.  Reserve about a 1/3 cup of the cooking water.

Heat the olive oil and garlic over medium heat, saute for about a minute.

Add squash, Brussel sprouts, pasta sprinkle, red pepper flakes, and salt/pepper and cook for about 5 minutes.  Add in the sausage and cook for another 6 minutes (or until the veggies are done to your liking.  I like mine a bit charred and crunchy so I added another minute or so).

Add reserved pasta water to create a 'sauce' - cook for another 2-3 minutes.  Add in 1/2 cup of cooked pasta and combine.  Sprinkle cheese over the top to melt.

Serve immediately.

Warm Maple Brussel Sprouts, Pear, and Bacon Salad

Mmmmm.

I mean, with this combination, what could be bad?

I found this recipe on How Sweet Eats and decided to adapt it a bit.  Not a huge fan of blue cheese, and I did a few other little modifcations.

The result was delicious!

Now I served this salad warm, but it would also be delicious at room temperature!

Warm Maple Brussel Sprouts, Pear, and Bacon Salad
(Adapted from How Sweet Eats)

4 slices maple bacon
2 bags of shaved brussel sprouts
2 tbsp. pure maple syrup
1/4 tsp. black pepper
1/2 tsp. salt
1 large pear, chopped
4 oz. goat cheese, crumbled


Heat large skillet and cook bacon until crisp and it has rendered some fat (about 5 minutes).  Remove bacon with slotted spoon and place on paper towel to absorb extra grease.

Add Brussel sprouts to grease, stirring gently to coat (you will have to add these in stages since the shaved brussel sprouts are pretty bulky, but they will wilt down!).

Cook until softened / wilted, and stir in maple syrup.  Cook for another 1 to 2 minutes, and add salt and pepper.  Crumble the bacon and add back into skillet.  Then add half the goat cheese, and stir to combine.

Put mixture in serving bowl and add the chopped up pear, stirring to combine.  Add the remainder of crumbled goat cheese on top (if you are going to serve the salad at room temperature, then wait to add the goat cheese until right before serving).

Serve immediately OR let cool to room temperature.

Enjoy!