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!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
Author: Lee Hersh
Yield: 6 1x
Category: Lunch
Method: Oven
Cuisine: American



  • 4 cups brussels sprouts, halved
  • 1 large red onion, chopped
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1/2 cup quinoa, dry
  • 1 cup water


  • 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


  1. First, preheat oven to 400°F and spray a baking sheet with cooking spray.
  2. 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.
  3. Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
  4. Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
  5. 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).
  6. Prepare the dressing by whisking together all ingredients. Set aside.
  7. 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.


  • Serving Size: 1/6
  • Calories: 256
  • Sugar: 5
  • Fat: 11
  • Carbohydrates: 34
  • Fiber: 8
  • Protein: 8


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