Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

Cut the stems off the brussels sprouts, then slice them in half and add them to mixing bowl. (If your brussels sprouts are small enough, just roast them whole) Toss with 1 tablespoon olive oil and season with salt and pepper.

Transfer the brussels sprouts to the baking sheet and roast in the oven for 15 – 20 minutes, until lightly browned and softened. Flip them over halfway through the cooking process to ensure even cooking.

While the brussels sprouts are cooking, whisk together the dressing ingredients: the remaining olive oil, lemon juice, apple cider vinegar, tahini, mustard, syrup and spices. Taste and adjust seasonings as needed.

Add roasted brussels sprouts back to the mixing bowl followed by the quinoa, pecans and pomegranate seeds. Drizzle with dressing and toss gently until the salad is fully combined. Season with more salt and pepper (and crushed red pepper if using). Garnish with fresh herbs.

Either serve the salad warm or let it completely cool.