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4.5 from 210 votes

Roasted Brussels Sprouts Salad

🍂🧡🥗 A HEARTY salad that celebrates the flavors of fall including roasted Brussels sprouts and dried cranberries along with quinoa, chickpeas, spinach, and goat cheese! Perfect for lunch, a meatless main, or a HEALTHY side dish on your holiday table!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 439 kcal
Course: Side Dish , Salad
Cuisine: American

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 freshly ground black pepper plus more if desired
  • ¾ cup dry quinoa or a quinoa/rice blend
  • water
  • one 15-ounce can chickpeas drained and rinsed
  • 1 heaping cup heaping handful fresh spinach, loosely packed
  • ½ cup dried cranberries
  • ⅓ cup crumbled goat cheese or as desired
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • pinch granulated sugar optional and to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook quinoa or quinoa/rice blend according to package directions. Tip - drizzle in a tablespoon of olive oil from the beginning to prevent sticking.
  4. When the sprouts are done and the quinoa are done, transfer both to a large mixing bowl.
  5. Add the chickpeas, spinach, and stir to combine. The carryover heat from the sprouts and the quinoa will cause the spinach to gently wilt.
  6. Add the dried cranberries, goat cheese, lemon juice, apple cider vinegar, and stir to combine.
  7. 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.
  8. Optionally, to balance the pungent nature of the sprouts and the acidity of the lemon juice and vinegar, add a pinch of sugar.
  9. Serve immediately. Salad is great immediately, at room temp, or chilled.

Notes

  • Storage: Extra will keep airtight in the fridge for up to 5 days.

Nutrition Information

Serving 1serving Calories 439kcal (22%) Carbohydrates 62g (21%) Protein 16g (32%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 11g Cholesterol 6mg (2%) Sodium 751mg (31%) Fiber 11g (44%) Sugar 15g (30%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 439

% 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.