Roasted Brussels Sprouts Salad
User Reviews
4.5
Roasted Brussels Sprouts Salad
Description
Roasted Brussels Sprouts Salad highlights the earthy, caramelized flavor of halved Brussels sprouts roasted until edges begin to char, adding depth to the dish. Quinoa or a quinoa-rice blend provides a nutty and slightly chewy base that complements the sprouts and other ingredients. Chickpeas add a creamy texture and extra protein, while fresh spinach wilts slightly from the warmth, contributing freshness and a tender bite. The dried cranberries bring sweetness and the goat cheese adds tangy creaminess. A dressing made with lemon juice, apple cider vinegar, and optional a pinch of sugar balances acidity and sweetness, enhancing the salad’s complexity.
This salad can be served warm or at room temperature, making it practical for leftovers or meal prep. It pairs well with a variety of main dishes or can be enjoyed on its own for a filling vegetarian option. The dish holds well in the refrigerator for several days.
Storing leftovers in an airtight container in the fridge preserves freshness for up to five days. The salad can be eaten cold or slightly reheated if desired.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 4 tablespoons olive oil divided or as necessary
- 1 teaspoon kosher salt plus more if desired
- 1 teaspoon black pepper plus more if desired, freshly ground
- ¾ cup quinoa or a quinoa/rice blend
- water
- chickpeas drained and rinsed, one 15-ounce can
- 1 heaping cup heaping handful fresh spinach, loosely packed
- ½ cup dried cranberries
- ⅓ cup goat cheese or as desired, crumbled
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- pinch granulated sugar optional and to taste
Instructions
- Preheat oven to 450F (use convection if you have it), line a baking sheet with foil for easier cleanup if desired, add the Brussels sprouts, evenly drizzle with 2 tablespoons olive oil, and evenly season with salt and pepper.
- Roast the sprouts with the cut side down for about 20 minutes (my sprouts were small and only took 15 minutes) or until done. You will know when they're done by the tops on a few sprouts just beginning to char. While the sprouts are roasting, start and cook the quinoa.
- Cook quinoa or quinoa/rice blend according to package directions. Tip - drizzle in a tablespoon of olive oil from the beginning to prevent sticking.
- When the sprouts are done and the quinoa are done, transfer both to a large mixing bowl.
- Add the chickpeas, spinach, and stir to combine. The carryover heat from the sprouts and the quinoa will cause the spinach to gently wilt.
- Add the dried cranberries, goat cheese, lemon juice, apple cider vinegar, and stir to combine.
- Taste and check for seasoning balance and add additional salt and pepper, to taste. I added an additional teaspoon of both. If it tastes at all flat or boring, you probably need to add more salt.
- Optionally, to balance the pungent nature of the sprouts and the acidity of the lemon juice and vinegar, add a pinch of sugar.
- Serve immediately. Salad is great immediately, at room temp, or chilled.
Notes
- Store any leftover salad in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 6mg | 2% |
| Sodium | 751mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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