Justice Snows in Aspen, Colorado is one of my favorite places to eat. I love their eclectic decor, the funky bar, but mostly I love the food they serve. This colorful salad was inspired by one that is on their menu. It's a great winter salad, composed of brussels sprouts, roasted beets, apples, pomegranate and pumpkin seeds, quinoa, and crumbled ricotta salata cheese. With salad like this, winter may not be quite so bad.
- 8 brussels sprouts, thinly sliced
- 3 yellow beets, roasted * and sliced into 1 " pieces
- 1/4 cup pomegranate seeds
- 1 Fuji apple, peeled and cut into matchsticks
- 1/4 cup pumpkin seeds, toasted
- 2 oz. ricotta salata cheese, crumbled
- 1 cup uncooked quinoa, any color, rinsed
- 2 cups water
- 5 T. apple cider vinegar
- 5 T. extra virgin olive oil
Preheat oven to 400F. Wash beets and wrap in parchment lined foil. Roast for 1 hour or until tender when pierced with a fork. Unwrap and cool to room temperature. Peel and slice. Set aside.
Place 2 cups water and 1 cup rinsed quinoa into a saucepan. Sprinkle with a pinch of salt. Bring to a boil, cover and simmer for about 15 minutes until the water has been absorbed. Fluff with a fork and allow to cool to room temperature.
Add quinoa, brussels sprouts, beets, and apples to a large salad bowl. Make a dressing with the oil, vinegar, and salt in a small bowl. Toss salad with dressing to taste. Sprinkle salad with pumpkin and pomegranate seeds. Crumble ricotta salata cheese over the top and serve.
Makes 6-8 servings
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