Roasted Brussels Sprouts Caesar Salad

Preheat the oven to 400°F. Trim and quarter the Brussels sprouts. Add the Brussels sprouts and any loose leaves to a baking sheet. Toss with 2 tsp vegetable oil, and a pinch of salt and pepper. Roast the sprouts until browned and crispy, about 8 to 10 minutes.

Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Peel and thinly slice the shallot. De-stem the kale and roughly chop the leaves. Drain and pat the butter beans dry with a paper towel.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the butter beans and cook, shaking the pan occasionally, until crisp in places, about 3 to 4 minutes. Season with just half of the everything bagel spice.

In a large bowl, combine the cooked quinoa, thinly sliced shallot, chopped kale, and remaining 1 tbsp Caesar dressing. Toss the salad well.

Divide the salad between large bowls. Top with roasted Brussels sprouts and crispy butter beans. Drizzle with the remaining Caesar dressing and sprinkle with the remaining everything bagel spice. Enjoy!