Shaved Brussels Sprouts Salad with Pomegranate Dressing

Since the appetizer and main course I selected both had a puff pastry base I wanted to find something bright and colorful for the drink and side dish. This shaved brussels sprout salad is bursting with flavor and full of color. The chilies in both the dressing and almonds do give this recipe a kick so if you're not looking for something spicy you may want to adjust. I couldn't find birds eye chilies so I subbed serrano peppers which were on hand at my grocery store. I thought the dressing was great but also thought for the four servings it made quite a bit so consider that you may have extras depending on the size of your squash and the amount of brussels sprouts you use.

Recipe slightly adapted from Justine Snacks. 

Ingredients:
-1/2 cup quinoa
-1 small squash of your choice (acorn, honeynut, delicata) peeled and sliced thinly
-1 pound Brussels sprouts thinly sliced
-Extra-virgin olive oil
-Salt
-1/2 cup coconut milk unsweetened
-1/3 cup 100% pomegranate juice
-1 tablespoon rice vinegar 
-2 garlic cloves grated

-1 tablespoon freshly grated ginger
-3 serrano peppers, sliced and separated
-1/2 cup whole raw almonds
-2 tablespoons pomegranate seeds optional, for topping

Preheat the oven to 400F.

Prepare two baking sheets and add the squash to one and the brussels sprouts to the other. Drizzle both with olive oil and season with salt and black pepper.

Add the squash to the bottom rack of the oven and the brussels sprouts to the top. Bake for 20 minutes. Remove the brussels sprouts and then continue to bake the squash for an additional 10-15 minutes. 

While the vegetables are roasting, prepare the quinoa according to package directions.

Next, combine the coconut milk, pomegranate juice, rice vinegar, garlic, ginger, and half of the serrano pepper for the dressing. Taste and season with more salt and vinegar as desired.

In a small skillet, add the remaining serrano pepper and a splash of oil. Cook over medium heat for about a minute, add the almonds, and toss. Cook for 2-3 minutes. Add the cooked quinoa, season with salt and pepper.

Remove the squash from the oven and add the brussels sprouts and quinoa mixture to the baking sheet. Toss to combine. 

Serve hot with dressing spooned over top.