This recipe was originally published January 8, 2018; Updated October 25, 2022.
A healthy Side Dish recipe
Roasted Brussels Sprouts Salad goes great with chicken, pork, or turkey. The citrus vinaigrette with fresh thyme complements the flavors of the meats. If you’re looking for a salad to make for a fall or winter gathering or to add to a holiday menu, this recipe is for you. It’s a little different then your typical salad or veggie side dish, and it’s both nutritious and delicious. Everyone will love it!
Ingredients to Make this brussels sprout quinoa Side Dish
These real food ingredients come together to make this unique and delicious salad:
Brussels sprouts – a hearty vegetable that’s perfect for roastingGarlic cloves Olive oil – may substitute avocado oilPecans – omit these for a nut-freeDried cranberries – may substitute dried raisins, dried cherries, or pomegranate seedsShredded Parmesan cheese – we also love this salad made with crumbled goat cheese or feta cheese crumbles. Omit cheese for a dairy-free or vegan saladQuinoa – a hearty and nutritious additionOrange and orange zest Apple cider vinegarDijon mustardPure maple syrupFresh thyme leaves – may substitute dried thymeFine salt & black pepper to taste
Find the ingredients list with exact measurements in the recipe card below.
How to Make This Brussels Sprout Quinoa Salad with Citrus-Thyme Vinaigrette
This easy quinoa salad comes together in three simple steps:
Roast the Brussels Sprouts: For perfectly roasted Brussels sprouts, we like to place the Brussels sprouts cut-side down on the pan. See more tips for roasting Brussels sprouts below. Cook the quinoa, make the vinaigrette, toast the pecans: While the Brussels sprouts are roasting, cook the quinoa, make the citrus vinaigrette, and toast the pecans.Combine the ingredients to make the salad: Simply add everything to a medium bowl and toss gently to combine. Serve this salad warm or cold.
For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, and sodium per serving, scroll down to the recipe card below.
When to Serve Brussels Sprout Quinoa Salad
This salad is like that piece of clothing you can dress up or down. It’s ‘fancy’ enough to serve at a holiday meal and also simple enough to serve as part of a weeknight meal. Here are a few occasion where this salad would make a great addition: How To Toast Pecans On The Stovetop: Place a skillet over medium heat. Add nuts to the hot skillet, and then heat until the nuts give off a toasted aroma, 4-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the pecans are fragrant and golden brown, remove from heat. How To Toast Pecans In The Oven: Preheat the oven to 400℉. Place the pecans on a small sheet pan. Toast in the oven for 4-5 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.
Thanksgiving or holiday side-dish – with the roasted Brussels sprouts, citrus vinaigrette, pecans, thyme, and cranberries, this salad is a perfect side-dish to serve at holiday mealWeeknight meals – serve it with chicken or pork for an easy and delicious weeknight mealMeal prep salad – due to the hearty nature of the ingredients, this recipe is great for meal prep. It will keep well in the fridge for up to 3-4 days
Roasted Brussels Sprouts Quinoa Salad: Easy Substitutions to fit your dietary preference
Make this recipe dairy-free
Omit the Parmesan cheese to make this recipe dairy-free, or use your favorite non-dairy or vegan cheese
Make this recipe Nut-Free
Make this recipe nut-free by omitting the pecans. If you would like, you could substitute the pecans for roasted pumpkin seeds
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
1 lb. Brussels sprouts, ends trimmed and halved (or quartered, if large) 3 garlic cloves, minced 1 tablespoon avocado oil or olive oil ⅓ cup pecans, chopped and toasted ¼ cup dried cranberries or dried cherries ¼ cup shaved Parmesan cheese* ½ cup uncooked quinoa 1 cup water
For the vinaigrette:
2 tablespoons olive oil Juice of ½ orange ½ teaspoon orange zest 2 teaspoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) Fine salt and black pepper to taste
**May substitute roasted pumpkin seeds for the pecans for a nut-free option, or omit pecans.
How To Toast Pecans On The Stovetop:
Place a skillet over medium heat. Add nuts to the hot skillet, and then heat until the nuts give off a toasted aroma, 4-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the pecans are fragrant and golden brown, remove from heat.
How To Toast Pecans In The Oven:
Preheat the oven to 400℉. Place the pecans on a small sheet pan. Toast in the oven for 4-5 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven. For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
