Crunchy Roasted Brussels Sprouts Salad
Thinly shaved roasted Brussels sprouts tossed with crispy quinoa, almonds, and pomegranate seeds, drizzled with a sweet-and-tangy fig balsamic vinaigrette. High in fiber and plant-based protein, this salad is colorful, crunchy, and versatile.
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.