Warm Quinoa Brussels Sprouts Salad

Why you’ll love this fall salad

This hearty salad makes for a show-stopping recipe that will have those who claim not to like Brussels sprouts asking for seconds! Here’s why it’s been one of my favorite recipes for years: 

• Flavorful – Perfectly caramelized squash pairs wonderfully with nutty quinoa, earthy Brussels sprouts, sweet cranberries, and the punchy dressing. 
• Versatile – This Brussels sprouts salad makes for a filling side salad that pairs well with a variety of main courses and can easily be turned into a complete meal with the addition of protein. 
• Seasonal – The use of seasonal veggies helps you get the most bang for your buck in terms of nutrients and keeps this recipe budget-friendly.  

Prepare the different components of this salad ahead of time for quick and easy meals throughout the week, and you’ll thank yourself later!

Key Ingredient Notes

• Winter squash – Use acorn squash, butternut squash, or delicata squash. They all taste great and add a sweet taste and soft texture to the salad! Slice whatever you choose into equal-sized cubes to ensure even roasting. 
• Olive oil – Use this to prevent the squash from drying out while roasting. It’ll also help the outer edges turn golden brown and crisp. 
• Salt and pepper – Use as little or as much as you like to enhance the natural flavor of the squash. 
• Red quinoa adds a nutty taste and lots of health benefits. Of course, you can use white or black quinoa instead, but the red color makes the salad so pretty! 
• Brussels sprouts – For the best results, use large, green sprouts that have tight leaves and are free from bruises or discoloration. 
• Chickpeas – Also known as garbanzo beans, these add a slightly creamy consistency, fiber, and plant-based protein. Learn more about the benefits of chickpeas in this Beans 101 post! 
• Chopped walnuts add healthy fats and a nice crunch. 
• Dried cranberries – The chewy texture and sweet, slightly tart flavor balances the rest of the ingredients nicely. Feel free to use raisins instead! 
• Honey Dijon dressing – I almost always have a batch of my honey Dijon dressing on hand. It’s not too sweet and well-balanced, making it the perfect addition.

How to make this warm quinoa Brussels sprouts salad

Before you get started, preheat your oven to 400°F, and line a baking sheet with parchment paper. 

2. Cook the quinoa

• Place the quinoa in a small saucepan, and rinse it a few times until the water is clear. 
• Add 1 cup of water and ¼ teaspoon of salt. 
• Bring the water to a boil over medium-high heat. 
• Reduce the heat to medium-low, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.

3. Prepare the Brussels sprouts

• Wash the Brussels sprouts thoroughly, removing any dirt or debris. 
• Cut them in half, and cut out the tough core. 
• Slice the sprouts as thinly as you can. 

4. Assemble the salad

• Add the shaved Brussels sprouts to the pot of cooked quinoa, cover, and let them sit and soften. 
• Combine the shaved Brussels sprouts, squash, quinoa, chickpeas, walnuts, and cranberries in a large bowl. 
• Drizzle the honey Dijon dressing on top. 
• Toss to combine. 

Quinoa Brussel Sprout Salad Variations

Feel free to mix and match different ingredients to make this Brussels sprouts salad recipe your own, meeting your flavor preferences and using any ingredients you have on hand. 

• Add crumbly feta cheese, goat cheese, gorgonzola, or blue cheese for a soft, creamy texture and a salty, tangy taste. 
• Swap out or add to the walnuts with roasted sunflower seeds, slivered almonds, pecans, or pepitas. 
• Add to or replace the cranberries with raisins, dried cherries, or sliced apples for extra texture and an even sweeter taste. 
• Replace the honey Dijon dressing with any store-bought or homemade dressing you like best. My tahini dressing would make a great substitute! 
• Transform your salad into a complete meal by adding protein such as leftover roasted chicken or turkey. 
• Bulk up your salad with greens like arugula, spinach, kale, or lettuce. 

Storing Tips:

This quinoa Brussels sprouts salad is best served fresh while it’s warm! However, storing the salad for a day or two is possible. 

• If you can, mix everything except the walnuts and dressing, and refrigerate the salad in an airtight container for 1-2 days. 
• To serve, warm the salad up a bit, and toss it with the nuts and dressing. 
• Store the dressed salad in an airtight container in the fridge for up to 1 day, and give it a good toss before serving. It might be a little soggier, but it will still taste great! 

FAQs: 

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