Lots of texture and lots of flavor in this festive quinoa brussels sprouts salad. Who said salad can’t be the center of attention at Thanksgiving dinner?

Why you’ll love this salad:
There’s so much good things are going into this salad.
Let’s start with squash. Roasted squash might be one of my favorite things in the fall. It adds nice warm, sweet and soft element to the salad. You’re welcome to use any kind of winter squash: acorn, or delicata, or butternut squash (my favorite). And no need to go crazy with seasoning here. Olive oil, salt and pepper will do perfect.
Red quinoa adds not only awesome texture and nutrition, but also beautiful festive color! Of course, you can use yellow quinoa, but red ones are so much prettier!! (?? says the girl obsessed with everything red! ?) Don’t forget to rinse the quinoa well before cooking, or you might end up with sandy quinoa. Maybe it’s the brand I buy, but I always have to wash mine really well, so I thought I’d remind you too. Again, no need to season it, other than with some salt.
Ok, onto the star of the show: brussels sprouts. The key is super thinly sliced brussels sprouts! Here’s what I do: wash them thoroughly (not my favorite part), cut them in half, and then cut out the tough core, as pictures below. Then slice them as thin as you can. I say, the thinner, the better. You don’t wanna sit there and chew the salad for 10 minutes, do you?

Once the quinoa is cooked, add shaved brussels sprouts, cover and let it sit for 10-15 minutes to soften.
Now, add-ons: chick peas for texture, walnuts for crunch, dried cranberries for sweetness.
And all these are tossed with my homemade honey dijon dressing!! Perfection! ??

Make-ahead tip: Since there isn’t any leafy greens, you can prepare everything in advance. I’d mix everything, except for walnuts and dressing, and refrigerate it. And right before serving, warm the salad up a bit and toss with nuts and dressing.

Hope this recipe inspired you to make a killer salad for your Thanksgiving. ?
Thanks for stopping by!

Warm Quinoa Brussels Sprouts Salad
Ingredients
- 1 cup cubed winter squash acorn, butternut, or delicate works great
- 1-2 tablespoon olive oil
- Salt and pepper
- ½ cup 100gr red quinoa
- 12 oz 350gr brussels sprouts
- 1 15oz/425gr can chick peas, drained and rinsed
- 1/3 cup 45gr chopped walnuts
- 1/3 cup dried cranberries
- 1 cup honey Dijon dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.
- Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.
- Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core, as pictures below. Then slice them as thin as you can.
- Once the quinoa is cooked, add shaved brussels sprouts, cover and let it sit for 10-15 minutes to soften.
- In a large bowl, combine shaved brussels sprouts, squash, quinoa, chick peas, walnuts and cranberries. Toss with honey Dijon dressing and serve warm.
Janet says
Delicious, with all the textures and flavors I love. I’m just sad I forgot to take a picture, because it was beautiful as well.
Shinee says
So happy you enjoyed the salad. Thank you for your feedback, Janet!
Carley says
Do you have to cook the Brussels sprouts?
Shinee says
Hi, Carley. No, you don’t need to cook it. Placing the shaved brussels sprouts over hot cooked quinoa softens it.
Vanessa says
Thanks for sharing! Does the dressing keep long?
Shinee says
Yep, you can keep it in the fridge for up to 1 week. Hope this helps, Vanessa.
Suzanne says
This is so good! I love all these warm flavors in a hearty salad!Â
Angie says
Looks so inviting…. Do you know the nutritional value of this dish ???
Shinee says
Hi, Angie. Thank you for asking. I just updated the recipe card with estimated nutrition information. Hope that helps.
Deborah says
Can I put Brussels sprouts in the food processor.Â
Shinee says
Yes, absolutely, Deborah.
Deborah Dacher says
Made this last night. Â DelishÂ
Shinee says
Awesome. So glad you liked it. And sorry for my late response.
Nina says
Just made this with a couple of changes. I only had olive oil so I used that in the dressing. Â And added some goat cheese crumbles before serving. Absolutely delish!
Shinee says
Nina, thank you for trying my recipe and sharing your feedback. I love your goat cheese addition!
Jackie says
I love this dish! Easy, attractive, healthy and so tasty!
Shinee says
So glad you loved the salad. I got the photo, by the way! Thank you, Jackie!
Daryl Bonds says
This was good change one thing added sweet potatoes  instead of butternut squash .Â
Shinee says
Hi, Daryl! Thanks for your feedback! I’m so glad you enjoyed the salad. Sweet potatoes are perfect sub for butternut squash!
Kati says
We made this for dinner tonight and my kids devoured it! I think my son would eat cardboard if I put that dressing on it! It was so good, definitely adding this to our regular meal plan.
Shinee says
Yay, so happy to hear you and your fam love it. Aww, and what a great way to have your son eat more greens! 🙂 Thanks for your feedback, Kati!
Kathryn Doherty says
So pretty much you put ALL the amazing flavors of fall into one beautiful salad? Um, yes, I’m so in! This looks divine – I love the squash and the Brussels sprouts (shredded like this is one of my favorite ways to enjoy them) plus the chick peas and walnuts and cranberries and all the honey Dijon dressing (another favorite of mine). Yup, I’m going to make this and NOT share at all!! Pinned and yummed and can’t wait to dive in!
Shinee says
Haha Kathryn, love your thinking. I love this salad all to myself too! Enjoy!!
Kati says
This look delicious! I a butternut squash from our garden ready to be used right now so I’m going to have to try this! I am super jealous of your awesome ranch, I want a bit more land so i can have some chickens and a few other animals as well as a larger garden, but until then, I will have to enjoy your salad made with just a few things that are homegrown!
Shinee says
Yeah, I lucked out with the ranch situation. ? Hope you enjoy the salad, Kati! Thank you for visiting!
Maureen says
If we didn’t already have 9 sides planned for Thanksgiving, I would make this in a heartbeat!
Shinee says
9 sides?? Wow, you must be having a large family gathering! How awesome. Hope you have a great Thanksgiving, Maureen! Thank you for stopping by!
Easypeasylifematters says
This would make a perfect healthy side dish for the Holidays! 🙂
Shinee says
It definitely will. 🙂 Thanks!
Carlee says
Oh yummy! Â Now I want this for Thanksgiving too!
Shinee says
It’s a great salad for Thanksgiving for sure. Thanks, Carlee!
Joelle says
Forgot to mention I found this via your link on I Heart Naptime, so thanks for posting it there!Â
Joelle says
This looks absolutely delicious! It’s going to be my vegetarian dish for Thanksgiving-thank you!
Shinee says
Yay, let me know how you like it, Joelle. Thanks for stopping by.
Kim - Liv Life says
This salad has my name ALL over it!!!!
Shinee says
Glad you like it, Kim! Thanks for stopping by.
Laura @MotherWouldKnow says
This salad is spectacular – it has color and taste, with varied textures and a lovely dressing. If I don’t make it for Thanksgiving Day, I’ll be sure to try it soon. The only change I might make is to dry toast the quinoa – I’e found that gives it a delicious nutty taste and firms it up a bit. A winner for sure!
Shinee says
Do tell me more about dry toasting the quinoa?? Is this something I can find on your site? It sounds so interesting. Thanks, Laura!
Medha @ Whisk & Shout says
Warm salad is the best salad… love this 🙂
Shinee says
Thanks, Medha!