Roasted Brussels Sprouts Quinoa Chickpea Salad

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 Brussels 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.

Ingredients in Roasted 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
• Chickpeas
• Quinoa or a quinoa/rice blend
• Spinach
• Dried cranberries
• Goat cheese (optional and omit to keep vegan)
• Lemon juice
• Apple cider vinegar
• Salt and pepper
• Pinch of granulated sugar (optional)

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Roasted Brussels Sprouts Salad

Making quinoa and Brussels sprouts salad is very easy! Here are the basic recipe steps:

1. First, halve and roast the Brussels sprouts. While they’re in the oven, get your quinoa or grains simmering on the stovetop.
2. Drain and rinse the chickpeas and add to a large bowl.
3. When the sprouts are done, add them to the bowl as well as the cooked grains.
4. 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.)
5. Stir in dried cranberries and 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.

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. 

If you are a fan of Balsamic Brussels Sprouts then I would skip the lemon juice and ACV and drizzle in as much Homemade Balsamic Reduction or store-bought that you’d like.

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. 

Recipe 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 

Storage Instructions

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!

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4.45 from 69 votes

Roasted Brussels Sprouts Salad

By Averie Sunshine

A HEARTY salad that celebrates the flavors of fall including roasted Brussels sprouts and dried cranberries along with quinoa, chickpeas, spinach, and goat cheese!!

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

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Ingredients  

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• ▢ 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
• ▢ ¾ cup dry quinoa or a quinoa/rice blend
• ▢ water
• ▢ one 15-ounce can chickpeas, drained and rinsed
• ▢ 1 heaping cup, heaping handful fresh spinach, loosely packed
• ▢ ½ cup dried cranberries
• ▢ ⅓ cup crumbled goat cheese, or as desired
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ pinch granulated sugar, optional and to taste

Cook ModePrevent your screen from going dark

Instructions 

• 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.

Notes

Storage: Extra will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 439kcal, Carbohydrates: 62g, Protein: 16g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 751mg, Fiber: 11g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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! 

Apple and Pear Salad with Balsamic Vinaigrette – Complete with crisp apples, tender juicy pears, pomegranate seeds, nuts, crumbled feta, and a tangy homemade honey maple balsamic vinaigrette!

Originally posted November 17, 2020 and reposted October 13, 2023 with updated text.