This Roasted Brussels Sprouts Salad is a vibrant, nourishing dish that celebrates wholesome textures and bold flavor.
Crispy golden quinoa, roasted and shaved Brussels sprouts, crunchy almonds, and juicy pomegranate seeds come together in a light fig-balsamic dressing.
Packed with plant-based protein, fiber, and healthy fats, it’s a heart-healthy, low-carb option that’s perfect for quick dinners, meal prep, or nutritious weekday lunches.
Roasted Brussels Sprouts Salad
Equipment
- 2 large baking sheets (for roasting quinoa and Brussels sprouts)
- 1 saucepan with lid (for cooking quinoa)
- 1 large mixing bowl
- 1 jar or small blender (for vinaigrette)
- 1 sharp knife or mandoline slicer (for Brussels sprouts)
- 1 whisk or spoon (for mixing dressing)
- 1 parchment paper sheet (optional, for easy cleanup)
Ingredients
For the Quinoa and Brussels Sprouts:
- 1 cup 200 g dry quinoa
- 2 cups 480 g water
- 1 lb 460 g Brussels sprouts, thinly sliced or shaved
- Olive oil for roasting
- Kosher salt to taste
For the Fig-Balsamic Vinaigrette:
- 3 tbsp 30 g extra virgin olive oil
- 3 tbsp 35 g fresh lemon juice
- 3 tbsp 35 g fig balsamic vinegar
- 2 tbsp 25 g honey or maple syrup
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder
For the Toppings:
- ½ cup 40 g sliced or chopped almonds
- ¼ cup 44 g pomegranate seeds (optional)
Instructions
- Cook the Quinoa to Fluffy Perfection: Begin by preparing the quinoa. Rinse 1 cup (200 g) of quinoa under cold water to remove its natural coating, which can taste slightly bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups (480 g) of water and a generous pinch of kosher salt. Place the saucepan over medium-high heat and bring it to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot partially with its lid, and let the quinoa simmer undisturbed for 10–12 minutes or until all the water is absorbed.When the water is fully evaporated, turn off the heat, cover the pot completely, and allow the quinoa to rest for 10 minutes. This final steaming step ensures the grains become light, fluffy, and perfectly separated. Fluff gently with a fork and set aside to cool slightly. (If using leftover cooked quinoa, measure about 19 oz or 545 g and skip this step.)
- Preheat the Oven and Prepare the Baking Sheets: While the quinoa is steaming, preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper for easier cleanup, or lightly grease them with olive oil if you prefer to roast directly on the surface. Using two separate pans ensures the Brussels sprouts and quinoa crisp evenly without overcrowding.
- Prepare and Season the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Using a sharp knife or mandoline slicer, thinly slice or shave them into fine ribbons. Spread the sliced sprouts onto one of the prepared baking sheets. Drizzle them generously with olive oil and sprinkle evenly with kosher salt. Toss with clean hands to coat every piece lightly in oil, then arrange them in a single, even layer. This helps them roast uniformly and develop beautiful caramelized edges.
- Roast the Quinoa and Brussels Sprouts to Crispy Goodness: Spread the cooked quinoa evenly over the second baking sheet, breaking up any clumps so that the grains form a thin, even layer. Drizzle lightly with olive oil and sprinkle a pinch of salt.Place both trays into the preheated oven—Brussels sprouts on the middle rack and quinoa on the lower rack if possible. Roast the Brussels sprouts for 15–20 minutes, stirring once halfway through, until the edges turn golden brown and slightly crisp. Remove the Brussels sprouts from the oven and transfer them to a large bowl.Continue baking the quinoa for another 20–25 minutes (a total of 40–45 minutes). Stir every 10–15 minutes to ensure even crisping and prevent burning. The quinoa is ready when it’s deeply golden and crunchy in texture. Let it cool slightly before combining.
- Prepare the Fig-Balsamic Vinaigrette: While the quinoa and Brussels sprouts roast, prepare the sweet and tangy vinaigrette. In a small jar or blender, combine 3 tablespoons olive oil, 3 tablespoons lemon juice, 3 tablespoons fig balsamic vinegar, 2 tablespoons honey or maple syrup, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon garlic powder.If using a jar, secure the lid tightly and shake vigorously for 20–30 seconds until the dressing becomes smooth and emulsified. If using a blender or immersion blender, blend briefly until well combined. Taste and adjust seasoning to your liking—adding a touch more honey for sweetness or lemon juice for brightness if desired.
- Combine All Salad Ingredients: In a large mixing bowl, combine the roasted Brussels sprouts, crispy quinoa, sliced or chopped almonds, and pomegranate seeds (if using). Drizzle in about half of the prepared vinaigrette to start. Using salad tongs or two large spoons, toss everything together until the dressing lightly coats each ingredient. Taste and adjust by adding more vinaigrette, salt, or pepper according to preference.
- Serve and Enjoy the Flavor Harmony: Transfer the salad to a serving bowl or platter. Drizzle a little extra vinaigrette on top for shine and flavor. Garnish with a few extra pomegranate seeds or toasted almonds for visual appeal. Serve warm, slightly cooled, or even chilled—this salad tastes incredible at any temperature.Each bite delivers a satisfying mix of sweet, tangy, and nutty flavors, with layers of texture from the crisp quinoa, tender Brussels sprouts, and crunchy almonds. It’s a perfect standalone meal, light dinner, or vibrant side dish for any occasion.
Notes
- You can use pre-cooked or leftover quinoa instead of cooking it fresh—about 19 oz (545 g) will give you the right amount.
- Be sure to slice the Brussels sprouts thinly for the best texture and even roasting.
- Spreading the quinoa in a single thin layer helps it become crispy and golden.
- Use a high-quality fig balsamic vinegar for the dressing—it adds a deep, fruity sweetness that balances the tangy lemon juice.
- You can swap almonds for walnuts, pecans, or pistachios if preferred.
- This salad tastes wonderful both warm and chilled, making it a versatile option for meal prep.
- Adjust the dressing’s sweetness with honey or maple syrup depending on your flavor preference.
- Always taste the dressing before serving—it should be well-balanced with sweet, tangy, and savory notes.
- Add-ins like crumbled feta, roasted chickpeas, or avocado slices can make the dish heartier.
- For extra crunch, toast the nuts briefly before adding them to the salad.
Chef’s Secrets for the Perfect Texture
The secret to this salad’s irresistible crunch lies in proper roasting and balanced moisture control.
When roasting quinoa, make sure to spread it thinly across the pan—crowded grains won’t crisp up.
Stir occasionally to allow even browning.
For the Brussels sprouts, slicing them finely ensures uniform roasting and prevents uneven texture.
Another professional tip is to roast the sprouts and quinoa on separate pans; their cooking times differ, and separating them guarantees perfect doneness for both.
Finally, let the roasted ingredients cool slightly before mixing with the dressing—adding vinaigrette to hot components can make them soggy and dull the flavors.
Serving Suggestions and Flavor Pairings
This salad is versatile enough to serve as a main course or side dish.
For a balanced meal, pair it with grilled salmon, lemon herb chicken, or roasted tofu for a protein boost.
It also complements cozy fall dishes like butternut squash soup or roasted sweet potatoes.
For lighter fare, serve it alongside a simple soup or a crusty slice of sourdough bread.
The combination of sweet pomegranate, earthy Brussels sprouts, and tangy vinaigrette gives it a festive feel, making it an excellent choice for holiday spreads, potlucks, or dinner parties.
For extra freshness, add a handful of arugula or baby spinach just before serving.
Storage Tips for Maximum Freshness
To maintain the best texture and flavor, store the roasted components and vinaigrette separately.
The quinoa and Brussels sprouts can be kept in airtight containers in the refrigerator for up to 3–4 days.
The vinaigrette will stay fresh in a sealed jar for about a week—shake or whisk before using.
When ready to serve, lightly warm the quinoa and Brussels sprouts in the oven or on a skillet to revive their crispness, then toss with dressing and toppings just before eating.
Avoid freezing this salad, as the texture of the quinoa and sprouts can become soft and watery once thawed.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, absolutely! You can prepare the quinoa, roast the Brussels sprouts, and mix the dressing up to a day in advance. Store each component separately, and assemble the salad just before serving to preserve texture and crunch.
2. What can I use instead of fig balsamic vinegar?
If you can’t find fig balsamic vinegar, substitute it with regular balsamic vinegar plus 1 teaspoon of fig jam or honey. This combination will mimic the sweet, rich flavor of the original dressing.
3. How can I make the quinoa extra crispy?
The key is to spread the cooked quinoa into a thin, even layer and roast it long enough—about 40–45 minutes—stirring every 10–15 minutes.
Allowing it to dry slightly before roasting also helps achieve maximum crispiness.
4. Is this salad suitable for vegans or gluten-free diets?
Yes! This salad is naturally gluten-free and can easily be made vegan by using maple syrup instead of honey in the vinaigrette. It’s a wholesome plant-based dish packed with protein and nutrients.
5. Can I add extra protein to make it a full meal?
Definitely. This salad pairs beautifully with grilled chicken, seared shrimp, tofu, or chickpeas. You can even add a soft-boiled egg on top for an extra layer of richness and protein.
