Roasted Brussels Sprouts Salad
A vibrant, flavor-packed salad featuring crispy roasted Brussels sprouts, nutty quinoa, juicy chickpeas, fresh spinach, and a tangy dressing.
Ingredients
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 4 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup dry quinoa
- 1 can (15 ounces) chickpeas, drained
- 1 heaping cup fresh spinach
- ½ cup dried cranberries
- ⅓ cup crumbled goat cheese
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- a pinch granulated sugar (optional)
Instructions
Preparation
- Preheat your oven to 450°F (232°C). Line a baking sheet with foil if desired for easy cleanup.
- In a mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil. Season with Kosher salt and freshly ground black pepper.
- Spread the Brussels sprouts cut side down on the baking sheet and roast for about 20 minutes until edges turn golden brown.
Cooking Quinoa
- While the Brussels sprouts are roasting, bring water to a boil in a saucepan and cook the quinoa according to package directions, mixing in a tablespoon of olive oil.
Mixing the Salad
- Transfer the roasted Brussels sprouts and cooked quinoa to a large mixing bowl.
- Add in the drained chickpeas and fresh spinach, allowing the residual heat to gently wilt the spinach.
- Mix in dried cranberries and crumbled goat cheese. Drizzle with lemon juice and apple cider vinegar, and stir to combine.
- Adjust seasonings as needed, tasting and adding more salt, pepper, or sugar to balance tartness.
Serving
- Serve immediately while warm, or allow to cool to room temperature. It can also be served chilled.
Notes
To elevate your Roasted Brussels Sprouts Salad, consider adding nuts for extra crunch, protein options like grilled chicken or feta, and seasonal vegetables for variety.