For more than 60 years,
a publication centered on life in Mississippi.
Today is April 8, 2020

Brussel Sprout Quinoa Salad

Side Dishes



1 pound Brussel sprouts, halved
3 cups butternut squash, cubed evenly
2/3 cup dry quinoa
1 medium pomegranate, deseeded
1/2 cup pecans, chopped
Olive oil spray


Preheat oven to 375 degrees. Place Brussel sprouts on one side of the pan and butternut squash on the other side, or you can use two pans. Spritz vegetables with olive oil. Bake for 25 minutes; remove Brussels sprouts and place into a large bowl. Return squash to the oven if not yet tender and bake 10 to 15 more minutes. Add to the bowl with Brussel sprouts. While the vegetables are baking, cook quinoa according to directions. In the large bowl with the vegetables, add cooked quinoa, pomegranate seeds and pecans. Stir to combine. Serve warm.

Tip: Save time and purchase pre-cut butternut squash, microwavable quinoa pouches and pomegranate seeds.


Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media and online at

Site designed by Marketing Alliance, Inc.