Roasted Brussels Sprouts Salad
A hearty and wholesome salad featuring crispy roasted quinoa, caramelized Brussels sprouts, toasted almonds, and sweet pomegranate seeds tossed in a tangy fig-balsamic vinaigrette. Bursting with texture, flavor, and nutrition, this salad is rich in plant-based protein and fiber—perfect for meal prep or a satisfying, healthy dinner any night of the week.
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.
