roasted brussels sprouts salad
A hearty roasted Brussels sprouts salad packed with quinoa, chickpeas, dried cranberries, fresh spinach, and goat cheese. Drizzled with a tangy lemon vinaigrette, this healthy and satisfying salad is perfect for lunch, dinner, or as a festive holiday side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 4 tablespoons olive oil divided as needed
- 1 teaspoon Kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 0.75 cup dry quinoa or quinoa/rice blend
- 1 can chickpeas 15-ounce, drained and rinsed
- 1 heaping cup fresh spinach loosely packed
- 0.5 cup dried cranberries
- 0.333 cup goat cheese crumbled, adjust to taste
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 0.125 teaspoon granulated sugar optional, to taste
Instructions
Preparation Steps
- Preheat oven to 450°F (or use convection if available). Line a baking sheet with foil for easy cleanup. Add Brussels sprouts, drizzle with 2 tablespoons olive oil, and evenly season with salt and pepper.
- Roast sprouts cut-side down for 15–20 minutes, until tender and slightly charred at the edges. While roasting, begin cooking quinoa.
- Cook quinoa according to package instructions, drizzling in 1 tablespoon olive oil to prevent sticking. Use 1.5 cups water for 0.75 cup quinoa.
- When sprouts and quinoa are done, transfer both to a large mixing bowl.
- Add chickpeas and spinach. Stir well—the warmth will wilt the spinach gently.
- Stir in dried cranberries, goat cheese, lemon juice, and apple cider vinegar until combined.
- Taste and adjust seasoning: add salt and pepper as needed. For brightness, add a pinch of sugar to balance acidity.
- Serve immediately. This salad is excellent warm, at room temperature, or chilled.
Notes
This salad keeps well in the refrigerator for up to 4 days. For a vegan version, omit the goat cheese or use a plant-based alternative. Try adding toasted almonds or walnuts for extra crunch!