This Roasted Brussels Sprouts Salad elevates a simple vegetable into a gourmet, nutrient-packed dish.
Thinly shaved Brussels sprouts are lightly charred to bring out their natural sweetness, while crispy roasted quinoa adds texture and plant-based protein, making the salad filling yet light.
Sliced almonds contribute heart-healthy fats and a satisfying crunch, while pomegranate seeds provide natural sweetness and a burst of antioxidants.
The fig balsamic vinaigrette ties everything together with a sweet-and-tangy flavor that complements the caramelized sprouts perfectly.
Rich in fiber, vitamins C and K, and low in saturated fat, this salad is both nourishing and delicious.
Quick to prepare and versatile, it’s perfect for weeknight dinners, meal prep, or as a stunning side for gatherings.
The combination of textures, flavors, and vibrant colors makes it a visually appealing, wholesome dish that satisfies both health-conscious eaters and food lovers.
Must-Have Tools for Perfect Results
Sheet Pan
Ideal for roasting Brussels sprouts and quinoa evenly to golden perfection. Versatile for vegetables, meats, or baking cookies.
Mandolin Slicer
Ensures thin, uniform slices of Brussels sprouts for even roasting and enhanced texture. Saves prep time and delivers consistent results.
Medium Saucepan
Perfect for cooking fluffy quinoa using a 1:2 water-to-quinoa ratio. Can also be used for grains, soups, or sauces.
Whisk or Jar with Lid
Essential for mixing the fig balsamic vinaigrette quickly and thoroughly. A small jar with a lid doubles as a shaker for easy storage.
Mixing Bowl
For combining roasted ingredients and tossing them with dressing evenly. A large bowl is indispensable for salads, marinating, and meal prep.
Crunchy Roasted Brussels Sprouts Salad
Equipment
- 2 Sheet Pans
- 1 Mandolin Slicer
- 1 Medium saucepan
- 1 Whisk or Jar with Lid
- 1 Large mixing bowl
Ingredients
For the Quinoa & Brussels Sprouts:
- 1 cup 200 g dry quinoa
- 2 cups 480 g water
- 1 lb 460 g Brussels sprouts, thinly sliced or shaved
- 1 –2 tbsp olive oil
- ½ tsp kosher salt or to taste
For the Fig Balsamic Vinaigrette:
- 3 tbsp 30 g extra virgin olive oil
- 3 tbsp 35 g 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
Other Ingredients / Toppings:
- ½ cup 40 g sliced or chopped almonds
- ¼ cup 44 g pomegranate seeds (optional)
Instructions
- Cook the Quinoa: Rinse 1 cup of dry quinoa under cold water to remove excess starch. In a medium saucepan, combine the quinoa, 2 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, partially cover, and simmer for 10–12 minutes until the water is absorbed. Turn off the heat, cover fully, and let it sit for 10 minutes to steam, ensuring fluffy, light quinoa. Fluff with a fork before roasting or assembling.
- Preheat Oven and Prepare Pans: Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper to prevent sticking and allow even roasting. One pan will hold the Brussels sprouts, the other will hold the cooked quinoa for crisping. This setup ensures optimal texture and prevents overcrowding, which can cause steaming instead of roasting.
- Roast the Brussels Sprouts: Place the thinly shaved Brussels sprouts on a baking sheet. Drizzle generously with olive oil and sprinkle with kosher salt. Toss to coat evenly, then spread into a single layer. Roast for 15–20 minutes, stirring halfway, until edges are caramelized and tender. Keep an eye on them to prevent burning while achieving that lightly charred flavor.
- Roast the Quinoa: Spread the cooked quinoa on the second sheet pan in a thin, even layer. Drizzle lightly with olive oil and sprinkle with a little salt. Roast for 20–25 minutes, stirring every 10 minutes to ensure even crisping, until golden brown and crunchy. Remove from the oven and let it cool slightly.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 3 tbsp fig balsamic vinegar, 2 tbsp honey or maple syrup, salt, pepper, and garlic powder. Taste and adjust the seasoning for balance between sweet, tangy, and savory notes. The dressing can also be blended with an immersion blender for a smoother consistency.
- Toast the Nuts: In a small skillet over medium heat, lightly toast ½ cup sliced or chopped almonds until fragrant and slightly golden. Stir constantly to avoid burning. Remove from heat and allow to cool; the toasted nuts add extra crunch and depth of flavor to the salad.
- Assemble the Salad: In a large mixing bowl, combine the roasted Brussels sprouts, crispy quinoa, toasted almonds, and pomegranate seeds (if using). Drizzle with half of the fig balsamic vinaigrette and toss gently to coat evenly. Taste and adjust dressing or seasoning if needed. Serve immediately as a vibrant, crunchy, nutrient-packed salad, or portion into containers for meal prep.
Notes
- Quinoa prep tip: Rinsing quinoa removes excess starch for light, fluffy grains and prevents clumping.
- Shave evenly: Use a mandolin or sharp knife for uniform Brussels sprouts slices to ensure even roasting.
- Roast separately: Keep Brussels sprouts and quinoa on separate pans to achieve the perfect texture—crispy quinoa, tender sprouts.
- Adjust seasoning: Taste the vinaigrette before serving and adjust salt, acidity, or sweetness as needed.
- Make ahead: Quinoa, vinaigrette, and toasted almonds can be prepared a day in advance for quick assembly.
- Optional toppings: Pomegranate seeds or dried cranberries add a pop of color and tartness, enhancing flavor and presentation.
Chef’s Secrets for Maximum Flavor
The magic of this salad lies in caramelization and texture.
Roasting Brussels sprouts until lightly charred brings out natural sweetness while retaining slight crunch.
Crispy quinoa adds a nutty, protein-rich element that balances the dish.
Toasting almonds intensifies their flavor and provides a satisfying crunch in each bite.
The fig balsamic vinaigrette is the flavor bridge, combining sweet, tangy, and savory notes that coat every ingredient evenly.
For best results, assemble the salad just before serving to maintain contrasting textures—crispy quinoa, tender sprouts, and crunchy nuts.
Small tweaks, like adding a touch more lemon juice or honey, can elevate the overall balance, making this salad both visually appealing and deliciously satisfying.
Serving Suggestions and Pairing Ideas
This roasted Brussels sprouts salad works beautifully as a main dish or side.
Serve alongside roasted chicken or salmon for a complete dinner, or pair with a grain bowl for a hearty, plant-forward meal.
It’s perfect for holiday tables, casual lunches, or potlucks because of its vibrant colors and textures.
Consider topping with extra avocado, seeds, or dried fruits for added flavor complexity.
For gatherings, present it in a large, shallow bowl to highlight the caramelized sprouts and golden quinoa, making it as visually enticing as it is flavorful.
Storage Tips for Freshness
This salad can be partially prepped in advance to save time.
Cooked quinoa and roasted Brussels sprouts store well in airtight containers in the refrigerator for up to 3 days.
Keep the vinaigrette separate until ready to serve to prevent sogginess.
Almonds can also be toasted ahead of time and stored in a dry container.
If assembling in advance, combine all ingredients but add dressing just before eating.
Reheating is optional for sprouts and quinoa—serve warm or at room temperature, depending on preference.
This method maintains the crispness of the quinoa and freshness of the salad.
Frequently Asked Questions
1. Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry before roasting. Frozen sprouts may release extra moisture, which can affect caramelization and texture.
2. Can I make this salad vegan?
Absolutely! Replace honey in the vinaigrette with maple syrup or agave to make it fully plant-based.
3. How do I get quinoa crispy?
Spread cooked quinoa in a thin layer on a baking sheet and roast at 450°F for 20–25 minutes, stirring occasionally for even crisping.
4. Can I use other nuts instead of almonds?
Yes, pecans, walnuts, or pistachios work well and add unique flavors and textures. Toast them lightly for extra crunch.
5. Is this salad meal-prep friendly?
Yes! Store roasted sprouts, quinoa, and vinaigrette separately in the fridge. Combine just before eating to maintain crispness and freshness.
This recipe has been adapted and simplified from the original version by munchingwithmariyah. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
