Another baked salad I found on TikTok. But I don’t think it needs a dressing: it’s already got plenty of oil from the cooking, as well as flavor from the herbs, shallots and garlic.
20 Brussels sprouts, shaved
1 large shallot, shaved
some chopped herbs (thyme, sage, etc)
1/2c cooked quinoa
1 garlic clove, minced
1/4c sunflower seeds
1/2 honeycrisp apple, chopped (or pomegranate seeds or even dried cranberries)
Roast the Brussels, shallot, herbs and garlic powder with a bunch of olive oil in a sheet pan for just like 5 minutes at 450°. You don’t want it to brown, just soften and release some moisture.
Toast the minced garlic clove in some more olive oil for a minute. Throw in the quinoa and sunflower seeds to toast.
Combine in a bowl with the chopped apple.