This roasted brussels sprouts salad has changed my relationship with brussels sprouts forever. It’s a combo of shaved and slightly charred brussels sprouts, crispy golden quinoa, sliced almonds, and pomegranates, tossed in a sweet and zesty fig balsamic vinaigrette. What’s not to love?!
Now the key to this salad is thinly slicing the brussels – not only does it help them crisp up better, but it also changes the texture of the brussels sprouts (for the better)! Plus, the tiny charred pieces of brussels sprouts give this salad so much more flavor than simply baking whole brussels.
Whether you make this for a fun dinner or include it on your holiday menu, you can’t go wrong with this recipe. While I may be biased, I firmly believe it’s the best shaved brussels sprouts salad recipe.
Ingredient For This Roasted Brussels Sprouts Salad
Everything you’ll need to make this easy roasted brussels sprouts salad, along with a few ingredient notes.
- Brussels sprouts: Duh!
- Quinoa: I typically use regular white quinoa, but if you want to make this salad look extra festive, you could use red or tri-colored quinoa.
- Sliced almonds
- Pomegranate seeds: Golden raisins or cranberries would also work well here.
- Extra virgin olive oil: I highly recommend Terra Delyssa Extra Virgin Olive Oil or California Olive Ranch olive oil (it’s local to my area). Both brands are of amazing quality and have wonderful flavor.
- Fig balsamic: I highly recommend the fig balsamic vinegar from Lucini or Kosterina.
- Honey: Feel free to swap in maple syrup.
- Lemon juice
- Kosher salt
- Freshly cracked black pepper
- Garlic powder
Storing & Reheating
One of the great things about putting the work into a more time-intensive recipe like this: it saves really well!
Pop any leftovers into a glass container and store them in the fridge for up to 3 days. If you can, leave the dressing off to the side; it helps the salad keep better! To reheat the leftovers, preheat the oven to 350°F, line a sheet pan with parchment paper, and evenly spread out the salad. Bake for 6-7 minutes until warm, and toss with the dressing.
A Few Notes
Just a few tips to make this roasted brussels sprouts salad with balsamic vinaigrette perfectly.
- This salad is all about timing. Timing each component will help minimize time spent in the kitchen and ensure this salad is easy to make. First things first, make your quinoa. While cooking, you can preheat the oven, prep the baking sheets, and slice the brussels sprouts. At this point, the quinoa should be done. Next, toss the brussels sprouts and quinoa in olive oil and salt, and roast. While they roast in the oven, I recommend making the vinaigrette. If you’re using a whole pomegranate (not pre-peeled) you can use this time to prep that as well. Essentially, prep things in parallel to maximize your time!!
- When prepping the brussels sprouts, you can thinly slice them with a knife (like I prefer) or use a mandolin to thinly shave them. Totally up to you!
- An integral component of this roasted shaved brussels sprout salad is the vinaigrette. A sweet honey and fig balsamic vinaigrette to be specific. I opted to use fig balsamic vinegar, but you could use fig jam paired with regular balsamic vinegar.
That’s all for this salad – I can’t wait for you to make it! Don’t forget to leave a rating and review below. And if you have any questions, leave a comment below or send me a message on Instagram.
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Roasted Brussels Sprouts Salad
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Category: Dinner, Salad
- Cuisine: American
Description
This roasted brussels sprouts salad has changed my relationship with brussels sprouts forever. It’s a combo of shaved and slightly charred brussels sprouts, crispy golden quinoa, sliced almonds, and pomegranates, tossed in a sweet and zesty fig balsamic vinaigrette.
Ingredients
Quinoa & Brussels
- 1 cup (200 g) dry quinoa*
- 2 cups (480 g) water
- 1lb (460 g) brussels sprouts, thinly sliced or shaved on a mandolin
- Olive oil and kosher salt
Fig Balsamic Vinaigrette
- 3 tbsp (30 g) extra virgin olive oil
- 3 tbsp (35 g) lemon juice
- 3 tbsp (35 g) fig balsamic vinegar**
- 2 tbsp (25 g) honey or maple syrup
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
Other Ingredients
- 1/2 cup (40 g) sliced or chopped almonds
- 1/4 cup (44 g) pomegranate seeds (optional)
Instructions
- Begin by making the quinoa. My method for fluffy is a 1:2 ratio of quinoa to water. For 1 cup of quinoa, use 2 cups of water and a large pinch of salt. Place the pot on the stove, bring it to a boil, then reduce the heat to medium-low, and partially cover the pot. Let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key; turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water. Alternatively, you can use any leftover quinoa you already have; you’ll need 19 oz or 545 g of cooked quinoa.
- Preheat the oven and prepare your pans. Preheat the oven to 450°F and line two sheet pans with parchment paper (or you can cook directly on the pan).
- Roast the brussels and quinoa. Add the quinoa and brussels to the prepared pans (each on their own pan), drizzle generously with olive oil and kosher salt, and toss. Roughly smooth out the brussels sprouts and quinoa into an even layer. The thinner the layer of quinoa, the faster it’ll get crispy, so use as big a sheet pan as you have. Bake the brussels sprouts for 15-20 minutes, remove, and continue to bake the quinoa for an additional 20-25 minutes until crispy and golden brown. Stir the quinoa 2-3 times throughout to ensure it cooks evenly. The quinoa takes a total of 40-45 minutes to get crispy.
- Make the vinaigrette. While the brussels sprouts and quinoa bake, make the vinaigrette. Add all the ingredients into a jar and whisk together or blend using an immersion blender (you can also use a small-capacity blender). Taste and adjust seasoning as needed.
- Assemble and serve. Add the cooked brussels sprouts, quinoa, almonds, and pomegranate seeds to a large bowl, and drizzle over half the dressing. Toss to mix and adjust the dressing and salt as needed.
Notes
*If you have leftover quinoa, feel free to use that. You’ll need 19 oz or 545 g of cooked quinoa.
**Highly recommend the fig balsamic vinegar from either Lucini or Kosterina.
Incredible! Delicious. Enjoying it right now. Definitely going to make this for thanksgiving.
Oooh this would be perfect for Thanksgiving – so happy you liked it Denise! And thank you for sharing a review, means the world!
Surprisingly yummy! Delicious! And I don’t even like Brussel sprouts. Thank you for the recipe 🙂
Haha I felt them same way when I was recipe developing this salad. So happy you liked it!
Amazing, pomegranates give it a pop and easy to make. Will make again and again
So happy you liked this salad Marcy, thank you so so much for leaving a review!!
Just made this today and it is AMAZING! My 13 year old omnivore son loved it, too. This will be a regular in our house.
Omg blushing rn, so happy everyone loved it!! Thank you so much for leaving a review!
Do you think this would work with a raspberry balsamic?
Absolutely, that would pair so well!!
This is great- just made it and we loooved it. I do have two recommendations:
1. If you make the quinoa in advance ( i used leftover quinoa from one of your other salads) It will crisp up a lot faster and you can toss them all together
2. I highly recommend editing this recipe to make the exact amount of dressing you need rather than double. This confused me and I wouldn’t have made that much if I realized it would be leftover.
So happy you liked it Danielle, appreciate the feedback! I like making double the dressing as I usually save half for later and like to re-dress the salad again, but I’ll update the recipe to call that out!! 🫶🏼