Roasted Brussel Sprout Salad with Quinoa
Published 10/16/2019 • Updated 8/8/2022
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Whether you’re looking for a healthy holiday side dish or a delicious fall meal, you’re going to love this roasted brussel sprout salad with quinoa!
What Can I Do with Raw Brussel Sprouts
Everything! You can do anything with raw Brussel sprouts! Brussel sprouts aren’t only a great roasted as a side dish. You can make them into a salad, incorporate them into stir fry, and treat them like any other vegetable! If you love a good flavorful roasted Brussel, you’re going to love how we incorporated them into this brussel sprout salad. It is the ULTIMATE holiday healthy holiday side dish if you ask me. I first made this brussel sprout salad recipe back in 2013 and since then I’ve tweaked, added, and perfected the flavors. While there are a few steps to this recipe, you’ll have it ready in under an hour, which makes it not only a great Thanksgiving side but a healthy meal-prep option for the week!Everything You Need to Know
Frozen Brussel Sprouts vs. Fresh Brussel Sprouts- People always ask if they can substitute frozen Brussel sprouts for fresh Brussel sprouts and the answer is always NO on our end! Frozen Brussel sprouts tend to get soggy once you thaw them out. No amount of roasting will make your frozen Brussel sprouts crispy. Moral of the story, always use fresh Brussel Sprouts. Can I shave the Brussel sprouts for this salad?- Yes, you can shave the Brussel sprouts for this salad. The cook time will change to 20-25 minutes, stirring every 10 minutes. Shaving the Brussel sprouts will result in crispier strips rather than big “meaty” roasted Brussel sprouts. What other ingredients can I add to brussel sprout salad?- You can add any of your favorite roasted vegetables to this Brussel sprout salad. Below are some great ingredient options you can add!- Cheese- grated parmesan, feta cheese, or crumbled goat cheese would be delicious sprinkled over the top of this salad.
- Vegetables- Hearty vegetables like cauliflower, sweet potato, shallot, or carrots would be a great addition to this salad.
- Seeds- Adding a little crunch to this salad by sprinkling sunflower seeds, pine nuts, or shaved almonds.
- Dried Fruit- We love adding dried cranberries, dried cherries, or dried chopped apricots to brussel sprout salad!
How to Make Roasted Brussel Sprout Salad
Step 1: Roast Veggies
Step 1 is rather simple. Drizzle your brussel sprouts, chickpeas, and onion with olive oil and season with salt and pepper. Give her a nice toss and pop the entire pan into the oven at 400ºF for 30-35 minutes.
Step 2: Make Quinoa
While your veggies are roasting, steam your quinoa! There are many ways to do this like in the Instant Pot, microwave, or stove top! If you’re cooking your quinoa on the stove-top, combine 1/2 cup of dry quinoa and 1 cup of water (always 1:2) and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and let simmer until all water has absorbed.Step 3: Make Dressing
Once you’ve got your quinoa on, it’s time to make your yummy dressing! This dressing is a combination of olive oil, balsamic vinegar, dijon mustard, and maple syrup! It not only tastes amazing on this brussel sprout salad, but on any kind of salad!
Step 4: Mix Quinoa Salad
Last but not least, mix her up! This easy quinoa salad can either be eaten hot or cold, I like it both ways so it’s really all about preference!
More Quinoa Salad Recipes
Roasted Brussel Sprout Salad with Quinoa
Whether you’re looking for a healthy holiday side dish or a delicious fall meal, you’re going to love this roasted brussel sprout salad with quinoa!
Ingredients
Veggies
- 4 cups brussels sprouts, halved
- 1 large red onion, chopped
- 15 oz. can garbanzo beans, drained and rinsed
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Quinoa
- 1/2 cup quinoa, dry
- 1 cup water
Dressing
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- 1/8 teaspoon sea salt
Instructions
- First, preheat oven to 400°F and spray a baking sheet with cooking spray.
- Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
- Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
- Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
- While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).
- Prepare the dressing by whisking together all ingredients. Set aside.
- Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.
Nutrition
Calories: 256 kcal, Carbohydrates: 34 g, Protein: 8 g, Fat: 11 g, Fiber: 8 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Healthy and hearty! I will be adding this to my normal side-dish rotation 😋
YAY! Looks delish!
This dish was very tasty. The combination of flavors was delicious!
Hi, do you think I could cook the brussels, onions and chickpeas in a slow cooker for this recipe? How long would I cook them for, and would I need to add any additional liquid?
Hi! Not sure I would recommend a slow cooker. Roasting them gives them crunchy, delicious texture and slow cooking them would be more like steaming them!
My partner and I both wanted a quinoa dish for dinner, but neither of us could think of one that we hadn’t had many times already. We’re very happy google led us here. This is a very simple and tasty recipe. The dressing isn’t overpowering and it compliments all of the other flavors. Thank you for this~!
This was amazing! I added extra quinoa. I only did half of a purple onion but should have done the whole thing because it was carmelized and super yummy. I was worried about it being too strong tasting because one of my daughters is not an onion fan. Had it last night for dinner as a side to pork tenderloin and there were no leftovers! Definitely making this again soon!
How much is one serving?
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