Roasted Brussels Sprouts Salad — A HEARTY salad that celebrates the flavors of fall including roasted Brussels sprouts and dried cranberries along with quinoa, chickpeas, spinach, and goat cheese!! Perfect for lunch, a meatless main, or a HEALTHY side dish on your holiday table!!
Warm Brussels Sprouts Salad Recipe
If you love lots of flavors in your salads and your motto is like mine, the more the merrier, you’re going to love this naturally vegetarian and gluten-free salad. I literally couldn’t stop eating it. Huge Brussel sprouts lover, right here!
The roasted Brussels spouts add robust flavor and they’re tossed with chickpeas for protein, a quinoa and rice blend for texture, and spinach boosts the green quotient.
Dried cranberries add a touch of natural sweetness and chewiness while goat cheese adds a tangy touch that we adored.
A spritz of lemon juice and apple cider vinegar bring all the flavors together.
Ingrediens in Brussels Sprouts Salad
The main thing to remember about this salad is its flexibility based on what you have on hand and enjoy.
For this roasted Brussels sprouts salad recipe salad, I used:
- Brussels sprouts
- Olive oil
- Quinoa or a quinoa/rice blend
- Dried cranberries
- Goat cheese (optional and omit to keep vegan)
- Lemon juice
- Apple cider vinegar
- Salt and pepper
- Pinch of granulated sugar (optional)
How to Make Roasted Brussels Sprouts Salad
- For this warm Brussels sprouts salad with cranberries, start by roasting your sprouts.
- And while they’re in the oven, get your quinoa or grains simmering on the stovetop.
- Drain and rinse the chickpeas and add then to a large bowl.
- When the sprouts are done, add them to the bowl as well as the cooked grains.
- Add a heaping handful of spinach and stir it into the bowl to combine.
- The carryover heat from the vegetables and grains will gently wilt it.
- Stir in dried cranberries, goat cheese crumbles, spritz with lemon juice and apple cider vinegar, season with additional salt and pepper to taste, and optionally a tiny pinch of sugar to balance the pungent nature of both Brussels sprouts, lemon juice, and vinegar.
Can I Meal Prep This Recipe?
Yes! The salad is great warm and freshly made, at room temp, or chilled.
It makes a big enough batch to use as a meal prep recipe for your work or school lunches. I love having planned leftovers waiting for me in the fridge. The flavors marry in time and I think the salad tastes even better the second day.
Variations and Substitutions
This is such a flexible and forgiving roasted Brussels sprouts salad recipe and really you can keep adding and adding to it to stretch it and bulk it up.
Ideas to try include:
- Roasted sweet potatoes rather than Brussels sprouts
- White beans rather than chickpeas
- Brown rice, lentils, couscous, or another favorite grain
- Saute an onion along with the simmering quinoa like I did in this quinoa salad
- Add garlic
- Kale or arugula rather than spinach
- Crumbed feta, aged manchego, or another bold-flavored cheese
- Garnish with fresh green onions, mint, basil, parsley, or other fresh herbs
- Add zucchini, summer squash, or cucumber
- Use a drizzle of honey rather than sugar
- Use Homemade Balsamic Reduction or store-bought rather than lemon juice and apple cider vinegar
Tips for Making Brussels Sprouts Quinoa Salad
Remove the Brussels sprouts from the oven just when they’re starting to char on top. Do not over cook them, otherwise they’ll be mushy rather than crisp.
For an even heartier salad, add cooked diced chicken to the warm Brussels sprouts salad. The chicken can either be added in addition to or instead of the chickpeas.
Storing Leftover Brussels Sprouts Salad
Extra salad will keep airtight in the fridge for up to 5 days. I serve leftovers at room temp. I take them out of the fridge about a half hour before I am going to eat. Although you can microwave it gently, too.
It’s awesome the next day for lunch. It transports very easily so if you plan to take it to work, you’re going to have something delish to look forward to!
- 1 pound Brussels sprouts, trimmed and halved
- 4 tablespoons olive oil, divided or as necessary
- 1 teaspoon Kosher salt, plus more if desired
- 1 teaspoon freshly ground black pepper, plus more if desired
- 3/4 cup dry quinoa or a quinoa/rice blend
- one 15-ounce can chickpeas, drained and rinsed
- 1 heaping cup (heaping handful) fresh spinach, loosely packed
- 1/2 cup dried cranberries
- 1/3 cup crumbled goat cheese, or as desired
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- pinch granulated sugar, optional and to taste
- Preheat oven to 450F (use convection if you have it), line a baking sheet with foil for easier cleanup if desired, add the Brussels sprouts, evenly drizzle with 2 tablespoons olive oil, and evenly season with salt and pepper.
- Roast the sprouts with the cut side down for about 20 minutes (my sprouts were small and only took 15 minutes) or until done. You will know when they’re done by the tops on a few sprouts just beginning to char. While the sprouts are roasting, start and cook the quinoa.
- Cook quinoa or quinoa/rice blend according to package directions. Tip – drizzle in a tablespoon of olive oil from the beginning to prevent sticking.
- When the sprouts are done and the quinoa are done, transfer both to a large mixing bowl.
- Add the chickpeas, spinach, and stir to combine. The carryover heat from the sprouts and the quinoa will cause the spinach to gently wilt.
- Add the dried cranberries, goat cheese, lemon juice, apple cider vinegar, and stir to combine.
- Taste and check for seasoning balance and add additional salt and pepper, to taste. I added an additional teaspoon of both. If it tastes at all flat or boring, you probably need to add more salt.
- Optionally, to balance the pungent nature of the sprouts and the acidity of the lemon juice and vinegar, add a pinch of sugar.
- Serve immediately. Salad is great immediately, at room temp, or chilled.
Storage: Extra will keep airtight in the fridge for up to 5 days.
Amount Per Serving:
Calories: 439Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 6mgSodium: 751mgCarbohydrates: 62gFiber: 11gSugar: 15gProtein: 16g
More Fall Salad Recipes:
Roasted Chicken and Sweet Potato Harvest Salad – Fall-inspired ingredients including tender sweet potatoes, juicy chicken, red onions, cranberries, and pumpkin seeds topped with a honey apple cider vinaigrette!!
Spinach Apple Salad with Cheddar & Cranberries — The flavors just POP in this fast, easy, and healthy spinach salad! There are so many wonderful textures and flavors in every bite you can’t help but like it!
Roasted Curried Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!!
Kale Caesar Salad — I used kale rather than romaine and fried chickpeas instead of croutons. They’re crispy, crunchy, and I added plenty of salt, pepper, and a pinch of cayenne for a kick.
Apple Cranberry Salad with Blue Cheese — All the flavors of fall in one gorgeous, hearty, and healthy salad!! The easy, tart-and-sweet dressing is just bursting with flavor!!
Roasted Sweet Potato Salad — This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Originally posted November 17, 2020 and reposted October 13, 2023 with updated text.