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Brussel Sprout Salad
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5 from 6 votes

Roasted Brussel Sprout Salad

This roasted brussel sprout salad is made with delicious whole ingredients. It's a flavorful and nutritious side dish that can also be enjoyed as a main course — perfect for meal prep or holiday gatherings!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch
Cuisine: American
Keyword: quinoa salad
Servings: 6
Author: Honeycomb Media

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

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: 256kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Fiber: 8g | Sugar: 5g