Roasted Brussels Sprouts and Quinoa Salad

Whether you’re after a wholesome holiday side or a satisfying autumn meal, this roasted Brussel sprout salad with quinoa delivers bright flavor, crisp roasted vegetables, and a tangy balsamic dressing. It combines roasted Brussels sprouts, chickpeas, red onion and fluffy quinoa for a nutritious dish that works as a side or a main for meal prep.

What can I do with raw Brussels sprouts?

Raw Brussels sprouts are remarkably versatile. Beyond roasting, you can thinly shave them into salads, stir-fry them with other vegetables, or treat them like any other cruciferous vegetable in a variety of preparations. For this recipe, halving the sprouts before roasting gives a caramelized, slightly sweet exterior with tender interiors. If you prefer a different texture, you can shred them thinly for crisp strips or use whole small sprouts for more bite.

Everything you need to know

This section covers substitutions, prep options, and ingredients you might want to add to tailor the salad to your tastes.

Frozen Brussels sprouts vs. fresh Brussels sprouts

For best texture and flavor use fresh Brussels sprouts. Frozen sprouts often become soggy after thawing and won’t caramelize and crisp up the same way in the oven. If fresh is not available, consider using shaved raw sprouts instead of thawed frozen ones.

Can I shave the Brussels sprouts for this salad?

Yes. If you shave the sprouts thinly, expect a shorter roast time (about 20–25 minutes) and a crisper, more delicate texture. Stir the pan every 10 minutes so the strips brown evenly.

What other ingredients can I add to this salad?

This salad accepts many additions. Choose one or more of the following to vary flavor and texture:

• Cheese — Grated Parmesan, crumbled feta, or goat cheese add creaminess and saltiness.
• Vegetables — Roasted cauliflower, sweet potato, shallot, or baby carrots make the salad heartier.
• Seeds and nuts — Sunflower seeds, pine nuts, or shaved almonds add crunch.
• Dried fruit — Dried cranberries, cherries, or chopped apricots bring a sweet-tart contrast.

How to make roasted Brussel sprout salad

Step 1: Roast the vegetables

Preheat the oven to 400°F (205°C). On a baking sheet, combine halved Brussels sprouts, a drained can of garbanzo beans (chickpeas), and thinly sliced red onion. Drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat. Roast at 400°F for about 30–35 minutes, tossing once halfway through, until the sprouts are browned and caramelized around the edges.

Step 2: Cook the quinoa

While the vegetables roast, prepare the quinoa. Use a 1:2 ratio of quinoa to water. For this recipe, combine 1/2 cup dry quinoa with 1 cup water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15–20 minutes. Fluff with a fork and set aside to cool slightly.

Step 3: Make the dressing

Whisk together the dressing ingredients: balsamic vinegar, a splash of apple cider vinegar, Dijon mustard, a small amount of maple syrup, extra-virgin olive oil, fresh oregano, and a pinch of sea salt. The dressing is tangy with a touch of sweetness and complements the roasted vegetables and quinoa. Taste and adjust seasoning if needed.

Step 4: Mix the quinoa salad

When the vegetables are done, let them cool for a few minutes. Transfer the roasted sprouts, chickpeas, and onions to a large bowl, add the cooked quinoa, and toss to combine. Drizzle the dressing over the salad and toss again so everything is evenly coated. This salad can be served warm, at room temperature, or chilled — all are delicious.

Roasted Brussel Sprout Salad

This roasted Brussels sprout salad uses whole, simple ingredients for big, layered flavor. It’s a healthy side for holiday meals or a satisfying main when meal prepping for the week.

By: Lee Funke

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6

Ingredients

Veggies

• 4 cups Brussels sprouts, halved
• 1 large red onion, thinly sliced
• 15 oz can garbanzo beans (chickpeas), drained and rinsed
• 1 tablespoon minced garlic
• 2 tablespoons olive oil (for roasting)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Quinoa

• 1/2 cup quinoa, dry
• 1 cup water

Dressing

• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped
• 1/8 teaspoon sea salt

Instructions

1. Preheat the oven to 400°F. Lightly grease or line a baking sheet.
2. Wash and halve the Brussels sprouts. Arrange them on the baking sheet with the sliced red onion and drained chickpeas.
3. Drizzle 2 tablespoons olive oil over the vegetables, add minced garlic, and season with salt and pepper. Toss to coat evenly.
4. Roast at 400°F for 30–35 minutes, stirring once halfway through, until the sprouts are browned and tender.
5. While the vegetables roast, cook the quinoa: bring 1 cup water and 1/2 cup quinoa to a boil, then reduce heat to low, cover, and simmer until water is absorbed (about 15–20 minutes). Fluff and set aside.
6. Whisk together dressing ingredients in a small bowl until emulsified. Adjust salt and taste.
7. When the vegetables are done, let them cool briefly. Transfer to a large bowl, add the cooked quinoa, and toss to combine. Pour the dressing over the salad and toss again to coat.
8. Serve warm, at room temperature, or chilled. Garnish with optional cheese, nuts, or dried fruit if desired.

Nutrition

Nutrition information is approximate:

• Calories: 256 kcal
• Carbohydrates: 34 g
• Protein: 8 g
• Fat: 11 g
• Fiber: 8 g
• Sugar: 5 g

Nutrition information is automatically calculated and should be used only as an approximation.

More quinoa salad ideas

Try other variations to keep this grain bowl concept interesting: Fresh Caprese quinoa salad, a Southwest-style Mexican quinoa salad, or a roasted cauliflower and quinoa bowl. Each variation follows a similar method — roast or prepare your mix-ins, cook quinoa, then toss with a bright dressing.