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Roasted Brussels sprouts salad with kale, quinoa, apples, cranberries and feta cheese.

Roasted Brussels Sprouts Salad with Kale and Quinoa

Erin Indahl-Fink
Looking for a flavorful roast Brussels sprouts salad? This delicious kale salad with Brussels sprout includes quinoa, apples, cranberries, pecans and feta for a hearty, delicious side dish or lunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Side Dish, Salad, Holiday Food, Lunch
Cuisine American
Servings 6
Calories 290 kcal

Equipment

Ingredients
  

For roasted Brussels sprouts:

  • 12 oz. Brussels sprouts rinsed, trimmed and cut into halves
  • 1 Tablespoon olive oil
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

For the Salad:

  • 5 oz. kale rinsed and cut
  • ¾ cup quinoa, dry about 1 ½ cup prepared quinoa
  • 1 cup apple diced
  • ⅔ cup celery diced
  • ⅓ cup dried cranberries
  • ⅓ cup pecan halves or pieces
  • ¼ cup pickled red onion
  • ¼ cup feta crumbles

Honey Dijon Vinaigrette:

Instructions
 

For the Brussels sprouts and quinoa:

  • Preheat oven to 375 degrees. On a sheet pan, add the trimmed and sliced Brussels sprouts. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast the sprouts for 30-35 minutes or until tender and browned. Remove from oven and let cool.
  • While the sprouts roast, prepare the quinoa. In a medium saucepan, prepare the quinoa according to package directions. You'll only need about ¾ cup of dried quinoa to yield about 1 1/2 cups of cooked quinoa. Once done cooking, let the quinoa cool.

For the Salad:

  • In a large salad bowl, add the rinsed and cut kale. Add in the cooked quinoa, roasted sprouts, diced apple and celery, dried cranberries, pecans and pickled onions. Top the salad with the feta cheese crumbles.

For the Dressing:

  • In a small bowl, whisk together the vinegar, honey, Dijon, olive oil, garlic powder, garlic salt and pepper. Keep the dressing separate until ready to serve.

For Serving the Salad:

  • When ready to serve, either dress the full salad with the entire amount of dressing OR serve the dressing on the side. If you expect to have leftover salad, I would recommend serving the dressing on the side, as the salad will keep better when undressed.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator. Salad will keep for up to 3 days, making sure to store the dressing separately.
Making in Advance for a holiday meal? Assemble the salad the night before, keeping the pecans and dressing in separate containers. (The pecans will get soggy if added to the salad.) Dress the salad just before serving or serve the dressing on the side if expecting leftovers.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 36gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 359mgPotassium: 536mgFiber: 7gSugar: 15gVitamin A: 2886IUVitamin C: 72mgCalcium: 142mgIron: 3mg
Keyword roast Brussels sprouts salad, kale salad with Brussel sprouts, salad with roasted Brussels sprouts
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