This harvest-ready Roasted Brussels Sprout and Quinoa Salad with Apple Cider Dressing will keep you full and satisfied for a hearty lunch or nourishing dinner.
Add chopped chicken or Easy Dutch Oven Shredded Chicken to make this a complete meal - and great news, it keeps well in the fridge, making it a great meal prep option!
Quick Look: Roasted Brussels Sprouts Salad
Ready In: 45 Minutes
Servings: 6
Nutrition: 367 Calories
Main Ingredients: Brussels sprouts, quinoa, kale, apples, apple juice
Dietary Notes: Gluten free, Nut free, Dairy free (with adjustments)
Why You'll Love It: Hearty fall flavors in a nourishing salad that keeps well in the fridge! Makes a great holiday side or meal prepped lunch.
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The nutty flavors of roasted brussels sprouts and quinoa make this salad full of fall vibes. The apples and apple cider dressing add a little sweetness to balance it out.
Since we're dealing with primarily roasted veggies, not raw, this salad keeps extremely well in the fridge, making it great for meal prep!
Kale is one of the most nutrient dense foods on the planet - maybe that's why I use it for so many salads like Fall Apple & Sweet Potato Salad with Kale or Chopped Brussels Sprout & Kale Salad with Lemon Tahini Dressing!
Brussels sprouts similarly provide B vitamins and minerals, and quinoa is a rare vegan source of complete protein.
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Ingredients of note
Quinoa: I used white quinoa for this recipe, but feel free to use whatever you have on hand! Feel free to utilize your favorite method to cooke the quinoa, whether it's on the stovetop or in a rice/pressure cooker.
Brussels Sprouts: You can thinly slice the brussels sprouts by hand or use a mandolin to slice them very thin, but don't add them to a food processor and shred them!
Love Brussels sprouts? Try Hot Honey Brussels Sprouts or Brussels Sprouts with Bacon Honey Mustard!
Apples: For this salad, I love using crisp apples like HoneyCrisp, Sweet Tango, or Gala apples! Using perfectly ripe, crisp apples adds a little crunch.
Apple Juice/Cider: You can use either 100% apple juice or apple cider for this recipe - if using apple juice, we'll add some spices to give the dressing a cider vibe.
See the recipe card for full information on ingredients and quantities.
How to Make Roasted Quinoa & Brussels Sprout Salad
While this salad does admittedly have a lengthy instructions section, most of it can be done together (roasting the brussels sprouts as the quinoa cooks).
In the end, you'll have a big salad with several servings for all your efforts!
- Make quinoa - Use whatever method you prefer! I like using the stovetop, simmering and then letting the covered pot sit, similar to making rice.
- Roast brussels sprouts - Trim the brussels sprouts, slice them thin, then spread out on a baking sheet and roast at 400 degrees F for about 15 minutes.
- Prep kale - Meanwhile, remove kale from stems and roughly chop. Then stir the brussels sprouts, push them to one side of the baking sheet, and add the kale, roasting for another 10 minutes.
- Make dressing - Sauté the diced shallot in a saucepan until soft. Add the apple juice (and spices, if using) and bring to a boil. Reduce to a simmer and let the whole thing reduce by at least half. Whisk in the apple cider vinegar, mustard, and olive oil until fully emulsified.
- Toast pumpkin seeds - You can toast the pumpkin seeds either in a dry skillet for a few minutes, or on a baking sheet for 5-8 minutes. We just want them slightly toasted and crunchy for the salad!
- Assemble salad - Combine the quinoa, brussels sprouts, kale, apples, pumpkin seeds, cranberries, and goat cheese in a large bowl. Pour dressing overtop and toss the whole salad together. Serve as is or pair with sliced chicken thighs or breasts overtop!
Top tips from Chelsea
- Make it a meal. Add chopped Crispy Skillet Chicken Thighs or leftover Easy Cast Iron Chicken Breast to make this a full, meal prep-ready lunch or nutrient-dense dinner! By adding 2 lbs of chicken to the salad, you'll end up with 45g protein per serving.
- Try a different dressing. The citrus dressing from my Wild Rice Salad with Chicken & Kale would go great with this salad if you don't want to reduce the apple juice! Or give the maple mustard dressing from Roasted Beet & Butternut Squash Salad with Wild Rice a try.
FAQs
Yes - if quinoa isn't your thing, wild rice makes an excellent substitution here!
I like using crisp apples like Gala, HoneyCrisp, or Sweet Tango for this recipe - the crunch adds something extra that's amazing!
This salad keeps well for up to 5 days in the fridge. You can separate the salad into separate containers with chicken for a grab and go meal!
Serving suggestions
Serve this salad with Perfect Crispy Skillet Chicken Thighs or Easy Dutch Oven Shredded Chicken to add protein!
I also like grilling chicken thighs with a little salt and paprika, chopping them up, and tossing with this salad. The paprika adds a smoky element that complements the sweet components of the salad well.
More hearty salad recipes
I've become a huge fan of these hearty grain salads as a nutritious, high protein meal! Try these gluten free salads next.
Did you try this Brussels sprout and quinoa salad? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Roasted Brussels Sprout Salad with Quinoa
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
Description
This harvest-ready Roasted Brussels Sprout and Quinoa Salad with Apple Cider Dressing will keep you full and satisfied for a hearty lunch or nourishing dinner. Add up to 3 cups chopped chicken to the salad to make it a meal!
Ingredients
For the salad:
- ½ cup dry quinoa
- 1 cup water
- 1 lb brussels sprouts, very thinly sliced by hand or with a mandolin
- ½ tablespoon olive oil
- 1 teaspoon kosher salt
- 1 bunch kale, stems removed
- 2 apples, cored and thinly sliced
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- 4 ounces chevre goat cheese, crumbled
For the dressing:
- 1 small shallot, finely diced
- 1 cup 100% apple juice
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 3 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone ground mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make quinoa. Bring water and ½ teaspoon salt to a boil in a medium pot over high heat. Add quinoa and reduce heat to a simmer. Partially cover the pot and cook undisturbed for 10 minutes, until all the water is absorbed. Turn off the heat and fully cover the pot, letting the pot sit undisturbed for 10 minutes while you prep the remaining ingredients.
- Preheat the oven and roast brussels sprouts. Meanwhile, preheat oven to 400 degrees F and line a full sheet pan with parchment paper. Add shaved brussels sprouts, 1 teaspoon olive oil, and ¼ teaspoon salt to the pan, tossing to coat the brussels sprouts before spreading them out in an even layer. Roast for 15 minutes, stirring halfway through.
- Prep kale and roast. While the brussels sprouts are roasting, prep the kale. Drizzle with 1 teaspoon olive oil and rub the oil into the leaves with your fingers. Chop the kale roughly. Once the brussels sprouts have roasted for 15 minutes, give them a stir with a heat-safe spatula and scoot the sprouts to one side of the sheet pan. Add the kale to the other side and roast for another 10 minutes.
- Make the dressing. To make the dressing, heat 1 teaspoon olive oil in a saucepan over medium heat. Add the diced shallots and cook, stirring frequently, for 4-5 minutes, until softened and translucent. Pour in the apple juice, cinnamon, clove, and nutmeg. Bring the mixture to a boil, then reduce to a simmer and simmer for 10 minutes, until reduced by about half. Whisk in remaining olive oil, apple cider vinegar, mustard, salt, and pepper, until emulsified and smooth. Set aside.
- Toast pumpkin seeds. To toast the pumpkin seeds, heat a dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, for 3-5 minutes. Remove from heat.
- Assemble and serve. Combine the quinoa, brussels sprouts, and kale in a large bowl, tossing to combine. At this point, you can add the dressing and store for later, adding the remaining ingredients just before serving. Otherwise, if serving immediately, add the apples, cranberries, toasted pumpkin seeds, and goat cheese, then pour in the dressing and toss again to coat - if it seems like there's too much liquid, don't worry; the quinoa should soak any excess up as it sits! Divide between bowls and serve immediately, or cover and store for up to 5 days.
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