Roasted Brussels Sprouts Quinoa Salad with Maple Tahini Dressing
This roasted brussels sprouts salad has me feeling all the fall feelings! I make it every single year and it truly is one of my favorite salads ever. The crunchy veggies and walnuts provide a perfect contrast to the soft and crumbly goat cheese. And the sweet and savory tahini dressing to top it all off brings the taste of fall in every bite.
ROASTED BRUSSELS SPROUTS Quinoa SALAD WITH Maple TAHINI DRESSING
5
servings20
minutes20
minutesThis roasted brussels sprouts salad has me feeling all the fall feelings! I make it every single year and it truly is one of my favorite salads ever. The crunchy veggies and walnuts provide a perfect contrast to the soft and crumbly goat cheese. And the sweet and savory tahini dressing to top it all off brings the taste of fall in every bite.
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Ingredients
- For the salad
3/4 cup dry white or tricolor quinoa
10 ounces shaved brussels sprouts
olive oil
kosher salt
ground black pepper
6 ounces shredded curly or tuscan kale (about packed 4 cups)
1 honeycrisp apple, 1/4-inch dice
2/3 cup pomegranate arils (seeds)
1/2 cup chopped walnuts
4 ounces crumbled goat cheese
- For the maple tahini dressing
1/4 cup tahini
juice of 1 lemon (about 3 tablespoons)
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
2 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Directions
- Preheat the oven to 400F. Bring 1 1/2 cups of water to a boil in a saucepan over high heat. Mix in the dry quinoa, reduce heat to low, cover, and cook until the quinoa is fluffy, 15 to 18 minutes.
- Add the shaved brussels sprouts to a sheet pan with a drizzle of olive oil and a few pinches of salt and ground black pepper and toss to coat. Bake until lightly crisp, 18 to 20 minutes.
- Meanwhile, make the maple tahini dressing. Add the tahini, lemon juice, apple cider vinegar, maple syrup, olive oil, dijon mustard, salt, black pepper, and garlic powder to a jar or small bowl. Whisk rapidly or shake until well combined, about 30 seconds.
- Add the shredded kale, cooked quinoa, roasted brussels sprouts, apple, pomegranate arils, walnuts, and goat cheese to a large mixing bowl. Pour the dressing on top and use tongs to mix well, until all ingredients are coated in the dressing and evenly dispersed.
- Divide the salad evenly among 5 plates, or store in a sealed container in the refrigerator for up to 4 days.
Notes
- If prepping ahead, feel free leave the dressing separate from the salad to prevent wilting, although I personally prefer this salad dressed ahead for meal prep because the kale holds up well and the flavors combine. If leaving separate, dress and toss well when you’re ready to serve and let it sit for about 10 minutes to break down.
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Very good!
Just made this for lunch…. Yummy!!!😋
I now understand why Jenn said this is one of her very favorite salads–agreed! It’s the perfect combination of flavors and I love the idea of adding brussel sprouts to a salad. Yum!
I’m sure I’m missing something, but what is a shaved Brussels sprout? The picture shows chunks of sprout and some sliced pieces of