Fall Gratitude Quinoa Salad

INGREDIENTS

2 tbsp

extra virgin olive oil, divided

3 cups

diced peeled sweet potato

1/2 tsp

cinnamon

1/4 tsp

each ground cumin and paprika

5 cups

trimmed + halved Brussels sprouts

2 tsp

maple syrup

2 tbsp

dark balsamic vinegar

1/4 cup

pumpkin seeds

2 tbsp

each sunflower and hemp seeds

1 tbsp

maple syrup

2 cups

cooked quinoa

4 cups

shredded baby spinach

arils from 1 pomegranate