Go Back
+ servings

Warm Quinoa Brussels Sprouts Salad

Servings: 8 servings
Calories: 373kcal
Author: Shinee
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?
Print Recipe


  • 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


  • 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.


For step-by-step photos and additional notes, read the post above.
Make-ahead tip: Mix everything, except for walnuts and dressing, and refrigerate it. Right before serving, warm the salad up a bit and toss with nuts and dressing.


Serving: 1serving | Calories: 373kcal | Carbohydrates: 42.7g | Protein: 6.5g | Fat: 21.1g | Sodium: 519.5mg | Fiber: 5.7g | Sugar: 25.4g