Description
Think shaved roasted brussels sprouts, paired with crispy quinoa, sliced almonds, and pomegranate. All tossed in a sweet honey and fig balsamic vinaigrette. Like what more could you want?
Ingredients
Scale
Brussels Sprouts Salad
- 1 cup dry quinoa, cooked according to package instructions*
- 1 pound brussels sprouts, thinly sliced or shaved on a mandolin
- Extra virgin olive oil
- Kosher salt
- ½ cup sliced almonds or chopped almonds
- ¼ cup pomegranate seeds
Fig Balsamic Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup fig balsamic**
- 2 tbsp honey
- ¼ tsp kosher salt, use more as needed
- ¼ tsp black pepper, use more as needed
- Pinch of garlic powder
Instructions
- Begin by making the quinoa following package instructions. I also have a video here with tips to make super fluffy quinoa.
- While the quinoa cooks, preheat the oven to 450°F and move the oven rack to the upper portion of the oven. Additionally, line two baking sheets with parchment paper and prep the brussels sprouts.
- Once the quinoa is done, add the quinoa to one of the prepared baking sheets and the brussels sprouts to the other. Drizzle both generously with olive oil and salt and toss to mix. Roughly smooth out the brussels sprouts and quinoa into an even layer. Keep in mind that 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 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 the baking time to ensure it cooks evenly. The quinoa takes a total of 40-45 minutes to get crispy.
- While the brussels sprouts and quinoa bake, make the vinaigrette. Add all of the ingredients into a jar and blend using an immersion blender (you can also use a small-capacity blender). Taste and adjust seasoning as needed.
- To assemble, add the brussels sprouts, cooked quinoa, almonds, and pomegranate seeds to a large bowl and drizzle half of the dressing over top. Toss to mix and adjust for salt as needed. Serve immediately!
Notes
*Linking my video here with a few tips to make super fluffy quinoa. You’ll need a total of 3 cups of cooked quinoa.
**I opted to use a fig balsamic (linking the one I used here) because every single fig jam had more cane sugar than figs lol. But you could swap it out for 3 tbsp of fig jam paired with 1/4 cup of regular balsamic if you like.