Quinoa and Brussels Sprout Salad with Roasted Butternut Squash, Cauliflower, Avocado and Pomegranate

INGREDIENTS

Avocados

Brussels sprouts, large

3 cups

Butternut squash

3 cups

Cauliflower florets

1 1/2 cups

Pomegranate seeds

1/4 cup

Balsamic vinegar

2 tbsp

Maple syrup

1 1/2 cups

Quinoa

3/4 tsp

Black pepper

1/4 tsp

Cinnamon, ground

1/4 tsp

Red pepper flakes

1 1/4 tsp

Salt

Scraped fresh vanilla bean, Seeds from

2 tbsp

Apple cider vinegar

11 tbsp

Olive oil, extra-virgin

1/2 cup

Pumpkin seeds, roasted and salted

3 cups

Water