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
Scale
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
