Roasted Brussels Sprout Salad

5 from 1 vote

The salad is the furthest thing from boring! Roasted Brussels sprouts add tons of flavour - the perfect salad to meal prep!

Prep Time20

Cook Time20

Total Time40

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 383kcal

Author: Bailey Franklyn

Ingredients

4 cups Brussels sprouts washed, trimmed and sliced thinly
1 can chickpeas drained and rinsed
½ tablespoon garlic powder
1 tablespoon olive oil
1 cup quinoa cooked
¼ cup feta (optional) crumbled

Dressing

2 tablespoon tahini well mixed
1 tablespoon Dijon mustard
1 Tbsp maple syrup
2 tablespoon white balsamic vinegar
2 tablespoon olive oil
1 tablespoon water

Instructions

Preheat oven to 375 °F
Cook quinoa according to package directions (you will cook about ½ cup dry quinoa).
Toss your washed, trimmed and thinly sliced Brussels sprouts in ½ tablespoon olive oil and some salt and pepper (go based on your preference). Add to parchment paper lined baking sheet for about 15 minutes, tossing halfway through.
Toss chickpeas with ½ tablespoon olive oil and garlic powder. Add to a parchment paper lined baking sheet and bake for about 20 minutes. Toss halfway through.
While everything is baking, make the dressing. Add all ingredients to a mason jar and shake to combine well. Taste and adjust based on your preference.
Let Brussels sprouts, quinoa and chickpeas cool about 5 minutes after they're done cooking. But you still want them to be warm when you assemble and serve.
Add brussel sprouts, quinoa and 1 cup chickpeas to a bowl and mix to combine. Add ¾ of the dressing and mix again.
To assemble, add the salad to a large bowl, top with more chickpeas, feta and drizzle the remainder of the dressing on top.
Serve warm and enjoy!

Notes

MAKE IT VEGAN: omit the feta cheese or replace with a dairy-free cheese

MAKE AHEAD: Brussels sprouts hold up well, even with dressing added to them. So you could make this salad ahead of time and enjoy it as lunch for the week.

Nutrition