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Kale & Brussels Sprouts Curry Quinoa Salad
Warm Roasted Brussels sprouts, chopped kale, and curry quinoa with pomegranate arils, dried cranberries, and almonds, all drizzled and tossed with a lemon dijon dressing. This Kale & Brussels Sprouts Curry Quinoa Salad is one of my favorite gluten-free and vegetarian meals (or side dishes) for fall and winter!
Course Main Course, Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 4 Servings
Calories 461 kcal
Lemon Dijon Dressing 1 Tablespoon lemon juice 3 Tablespoons olive oil 1 Tablespoon dijon mustard 1 Tablespoon honey 1/4 teaspoon salt 1/4 teaspoon pepper Kale Brussels Sprouts Salad 3 cups shredded brussels sprouts 1 1/2 Tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 small head kale finely chopped
Preheat the oven to 400 degrees F.
Add the quinoa, vegetable broth, and curry powder to a small pot and bring to a low boil.
Once boiling, stir, then reduce heat to low and let simmer uncovered for about 15 minutes (or until most of the liquid is absorbed).
Remove from heat, cover and let sit for about 10 minutes.
Meanwhile, add the brussels, olive oil, salt and pepper to a baking pan and toss to combine.
Roast for about 5-8 minutes, tossing halfway or until lightly browned. They can burn quickly, so keep an eye on them!
Whisk together all ingredients for the dressing.
Add the chopped kale to a bowl and toss with the dressing.
When the quinoa is done, toss in the pomegranate, cranberries, and almonds. Mix to combine.
Add the quinoa and brussels to the kale bowl and toss to combine. Enjoy!
Serving: 2.25 Cups | Calories: 461 kcal | Carbohydrates: 58 g | Protein: 11 g | Fat: 23 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 15 g | Trans Fat: 0.003 g | Sodium: 832 mg | Potassium: 677 mg | Fiber: 9 g | Sugar: 21 g | Vitamin A: 2192 IU | Vitamin C: 73 mg | Calcium: 112 mg | Iron: 4 mg