Description
A vibrant and nutritious Roasted Brussels Sprouts, Quinoa & Lentil Salad tossed in a creamy, spicy Caesar dressing. This wholesome salad combines crispy roasted Brussels sprouts, protein-packed quinoa and lentils, fresh veggies, and a flavorful homemade dressing for a satisfying meal that’s perfect for lunch, dinner, or meal prep.
Ingredients
Salad
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup cooked green or brown lentils
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted sunflower seeds or pepitas
Spicy Caesar Dressing
- 1/3 cup mayonnaise or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chopped capers
- 1 teaspoon Worcestershire sauce or vegan alternative
- 1 clove garlic, minced
- 1 teaspoon hot sauce, adjust to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Salt and black pepper to taste
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Roast the Brussels sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the sprouts are golden and crispy on the edges.
- Cook quinoa and lentils: While the Brussels sprouts roast, cook the quinoa and lentils according to package instructions. Once cooked, allow them to cool slightly.
- Combine salad ingredients: In a large bowl, mix together the roasted Brussels sprouts, cooked quinoa, cooked lentils, cherry tomatoes, sliced red onion, chopped parsley, and toasted sunflower seeds or pepitas.
- Make the spicy Caesar dressing: In a small bowl, whisk together mayonnaise or Greek yogurt, lemon juice, Dijon mustard, olive oil, chopped capers, Worcestershire sauce, minced garlic, hot sauce, Parmesan cheese (if using), and salt and pepper until creamy and well combined. Adjust seasoning and heat to taste.
- Toss salad with dressing: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- Serve: Serve the salad warm, at room temperature, or chilled according to your preference. Enjoy!
Notes
- This salad holds up well for meal prep and tastes even better the next day as flavors meld together.
- For a vegan version, use vegan mayonnaise, vegan Worcestershire sauce, and omit Parmesan cheese.
- Add grilled chicken or tofu for an extra boost of protein if desired.
