If you’re on the hunt for a fresh, vibrant, and hearty salad that’ll quickly become a staple in your kitchen, look no further than my Kale & Brussels Sprouts Curry Quinoa Salad Recipe. It’s packed with warm roasted veggies, a fragrant curry quinoa base, and the perfect sweet-tart balance from pomegranate and cranberries. Trust me, once you try this, you’ll wonder how you ever lived without it.
Why You’ll Love This Recipe
- Flavor Explosion: The curry quinoa gives a warm, earthy base that complements the roasted brussels and kale perfectly.
- Nutritious and Filling: Packed with fiber, protein, and antioxidants—this salad keeps you full and energized.
- Easy to Make: Simple steps with minimal prep, and it comes together in under 40 minutes.
- Versatile Dish: Great as a side or a main, perfect for meal prep or a quick weeknight dinner.
Ingredients You’ll Need
These ingredients work together to create layers of flavor and texture. One thing I always suggest is grabbing fresh kale and brussels sprouts for the best vibrant taste—and don’t skimp on the curry powder; it’s the heart of the dish!
- Quinoa: Use white or tri-color quinoa, rinsed well to remove any bitterness.
- Vegetable broth: Adds depth to the quinoa as it cooks—homemade or store-bought both work.
- Curry powder: Choose your favorite blend; I like one with a bit of turmeric and cumin for warmth.
- Dried cranberries: Adds a lovely chew and a touch of sweetness.
- Pomegranate arils: Fresh or frozen, these juicy bursts brighten the salad.
- Slivered almonds: For crunch that balances the softer textures.
- Lemon juice: Keeps the dressing bright and tangy.
- Olive oil: Use good quality extra virgin for the dressing, and a bit for roasting.
- Dijon mustard: Adds a subtle kick and emulsifies the dressing.
- Honey: Balances the tang and spices with natural sweetness.
- Salt and pepper: To bring everything together and amplify flavors.
- Brussels sprouts: Shredded or thinly sliced for quick roasting and great texture.
- Kale: Finely chopped; I prefer curly kale for its tenderness after dressing.
Variations
I love making this salad adaptable to whatever I have on hand or my mood. You can swap out ingredients to make it your own and keep things exciting!
- Add protein: I sometimes toss in chickpeas or grilled chicken for a heartier meal, and my family appreciates the boost of protein.
- Spice it up: If you like a bit of heat, add a pinch of cayenne or chili flakes into the dressing—I find it gives a nice punch without overpowering.
- Seasonal produce swap: Swap kale for spinach or arugula and brussels sprouts for roasted cauliflower or broccoli in colder months.
- Nut alternatives: If almonds aren’t your thing, toasted walnuts or pecans add a lovely crunch as well.
How to Make Kale & Brussels Sprouts Curry Quinoa Salad Recipe
Step 1: Cook the Quinoa with Curry
Start by rinsing your quinoa thoroughly under cold water—this helps keep it fluffy and removes any bitterness. Then, combine it with vegetable broth and the curry powder in a small pot and bring it to a low boil. I always give it a quick stir at this point, then reduce the heat to low and let it gently simmer without a lid for about 15 minutes. You want most of the liquid absorbed but not dry. After that, remove from heat, cover it up, and let it sit for 10 minutes to steam perfectly. This step is crucial for that tender but separate grain texture you’ll love.
Step 2: Roast the Brussels Sprouts
While your quinoa is doing its thing, toss shredded brussels sprouts with olive oil, salt, and pepper on a baking sheet. Pop them in a 400°F oven and roast for about 5 to 8 minutes. Keep a close eye here—they can go from golden crisp to burnt fast. Give them a good toss halfway through to ensure even roasting. I love how the roasting brings out their natural sweet nuttiness, which really complements the curry.
Step 3: Whip Up the Dressing and Prep the Kale
Next, whisk together your lemon juice, olive oil, dijon mustard, honey, salt, and pepper until smooth. This dressing is the magic that ties everything together. Toss your finely chopped kale in this dressing and massage it gently with your hands—I learned this trick because kale can be tough raw, but massaging softens the leaves and helps the flavors soak in.
Step 4: Combine All the Ingredients
When the quinoa is ready and the brussels sprouts have a lovely roast on them, add the pomegranate arils, dried cranberries, and slivered almonds into the quinoa and mix gently. Then, add both the quinoa mixture and the roasted brussels sprouts into the kale bowl. Toss everything together until perfectly combined. This salad looks gorgeous with the ruby-red pomegranate popping against the green kale and brussels. And the flavors? Out of this world!
Pro Tips for Making Kale & Brussels Sprouts Curry Quinoa Salad Recipe
- Even Roasting: Spread the brussels sprouts out in a single layer to get that beautiful caramelization instead of steaming them.
- Dressing First: Massaging the kale in the dressing early softens it and prevents bitterness, making the salad more enjoyable.
- Quinoa Rinse: Rinsing quinoa removes the saponin coating, which can taste soapy—this little step changed the game for me!
- Watch the Oven: Brussels sprout edges can easily burn; roasting for less time keeps them tender with a perfect bite.
How to Serve Kale & Brussels Sprouts Curry Quinoa Salad Recipe
Garnishes
I love topping this salad with a sprinkle of extra toasted almonds for crunch and an extra drizzle of lemon juice to brighten things right before serving. Sometimes, fresh herbs like chopped cilantro or parsley add a refreshing contrast that really lifts the whole dish.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted sweet potatoes, or even baked tofu if you want to keep it vegetarian. I often bring it along to potlucks as a vibrant, wholesome option that stands out beautifully alongside heavier mains.
Creative Ways to Present
For a dinner party, try serving the salad in hollowed-out bell peppers or beautiful small bowls topped with edible flowers for an elegant twist. I also like layering it in clear glass jars for grab-and-go lunches that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well refrigerated in an airtight container for up to 3 days. The flavors actually meld deliciously overnight, but I recommend adding any crunchy toppings like almonds fresh each time you serve to keep that perfect texture.
Freezing
This salad doesn’t freeze well due to the fresh fruits, kale, and almonds, which can get soggy or lose their texture. Instead, I suggest making a big batch of the quinoa and roasted brussels sprouts separately if you want to prep ahead and combine fresh when ready.
Reheating
If you want to enjoy it warm, gently reheat just the quinoa and roasted brussels sprouts on the stove or microwave, then toss with fresh kale and dressing afterwards. This preserves the salad’s vibrant flavors and textures beautifully.
FAQs
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Can I use frozen Brussels sprouts for this salad?
Yes! Frozen Brussels sprouts work fine—just make sure to thaw and pat them dry well before roasting to avoid sogginess. This helps you still get that lovely caramelization and crispiness.
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Is this salad vegan?
Almost! The honey in the dressing isn’t vegan, but you can swap it out for maple syrup or agave nectar to keep it fully plant-based without sacrificing sweetness.
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How long does the salad last in the fridge?
Stored in an airtight container, your Kale & Brussels Sprouts Curry Quinoa Salad will stay fresh and tasty for 3 to 4 days. Add crunchy nuts fresh each time you serve for the best experience.
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Can I make this salad ahead of time?
Absolutely! Prepare the quinoa and roasted brussels sprouts in advance but toss the salad with kale and dressing right before eating to keep everything crisp and vibrant.
Final Thoughts
This Kale & Brussels Sprouts Curry Quinoa Salad Recipe is one of those dishes I keep coming back to because it hits all the marks: healthy, flavorful, texturally interesting, and simple enough for busy days. Whenever I serve this to friends or family, it’s a guaranteed hit, sparking questions and requests for seconds. I’m confident you’ll enjoy making it as much as eating it! So go ahead, treat yourself to something nourishing and delicious—you deserve it.
Print
Kale & Brussels Sprouts Curry Quinoa Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
- Diet: Gluten Free, Vegetarian
Description
A vibrant and nutritious Kale & Brussels Sprouts Curry Quinoa Salad featuring roasted Brussels sprouts, tender kale, and flavorful curry quinoa tossed with sweet pomegranate arils, dried cranberries, and crunchy slivered almonds, all dressed in a tangy lemon dijon dressing. Perfect as a gluten-free, vegetarian meal or side dish, this salad combines warm roasted veggies with fresh ingredients for a delightful balance of textures and flavors ideal for fall and winter.
Ingredients
Quinoa and Broth
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons curry powder
Fruit and Nuts
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 1/4 cup slivered almonds
Dressing
- 1 Tablespoon lemon juice
- 3 Tablespoons olive oil
- 1 Tablespoon dijon mustard
- 1 Tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Brussels Sprouts
- 3 cups shredded Brussels sprouts
- 1 1/2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad Base
- 1 small head kale (finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
- Cook Quinoa: In a small pot, combine the quinoa, vegetable broth, and curry powder. Bring to a low boil, then stir and reduce the heat to low. Let it simmer uncovered for about 15 minutes or until most of the liquid has been absorbed.
- Rest Quinoa: Remove the pot from heat, cover it, and let the quinoa sit for about 10 minutes to absorb any remaining moisture and become fluffy.
- Prepare Brussels Sprouts: In a baking pan, toss the shredded Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Roast Brussels Sprouts: Place the pan in the oven and roast for 5 to 8 minutes, tossing halfway through, until the Brussels sprouts are lightly browned but not burnt. Keep a close eye as they can cook quickly.
- Make Dressing: Whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well emulsified.
- Dress Kale: Add the finely chopped kale to a bowl and toss it thoroughly with the prepared dressing to coat all leaves.
- Combine Quinoa Ingredients: Once the quinoa is ready, stir in the pomegranate arils, dried cranberries, and slivered almonds to incorporate flavor and texture.
- Assemble Salad: Add the quinoa mixture and the roasted Brussels sprouts to the dressed kale bowl. Toss gently to combine all components evenly.
- Serve: Enjoy this wholesome, colorful salad warm or at room temperature as a nutritious meal or side dish.
Notes
- This salad is a wonderful gluten-free and vegetarian option, ideal for fall and winter meals.
- Roasting Brussels sprouts enhances their natural sweetness and adds a pleasant caramelized flavor.
- Keep a close eye when roasting to prevent the Brussels sprouts from burning due to their small size.
- The lemon dijon dressing adds a bright, tangy contrast that balances the sweetness from the dried fruit.
- You can prepare the quinoa and roast the Brussels sprouts in advance for quicker assembly later.
- This salad can be served warm or chilled, making it versatile for different occasions.
Nutrition
- Serving Size: 2.25 cups
- Calories: 461
- Sugar: 21 g
- Sodium: 832 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.003 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
