Kale & Brussels Sprouts Curry Quinoa Salad Recipe (Video)
I’m all about a good fall and winter salad that’s full of seasonal produce and warm, cozy flavors. And friends, this Kale & Brussels Sprouts Curry Quinoa Salad is SO good! It’s full of warm roasted shredded Brussels sprouts, cozy (and slightly spicy) curry quinoa, and crunchy kale, then balanced by the sweet flavors of dried cranberries, pomegranate, and almonds. The whole thing is topped off with a beautiful lemon dijon dressing that brings the flavors together!
I love making this salad as a side dish for holiday gatherings, but I also love it as a cozy weeknight vegetarian dinner. It’s incredibly easy to make and sooooo yummy!
RELATED: Roasted Brussels Sprouts With Goat Cheese
What You’ll Need
Curry Quinoa
- Uncooked Quinoa
- Vegetable Broth – or chicken broth!
- Curry Powder
- Dried Cranberries
- Pomegranate Arils
- Slivered Almonds – walnuts or pumpkin seeds are great, too.
Lemon Dijon Dressing
- Lemon Juice
- Olive Oil
- Dijon Mustard
- Honey – agave syrup and maple syrup work wonderfully, also.
- Salt/Pepper
Kale Brussels Sprouts Salad
- Shredded Brussels Sprouts
- Olive Oil
- Salt/Pepper
- Kale (finely chopped)
How to Make Kale Brussels Sprout Salad with Curry Quinoa
This Kale & Brussels Sprouts Curry Quinoa Salad is so easy to put together! You can chop the kale and Brussels sprouts yourself, or you can save time by buying pre-chopped kale and shredded Brussels from the grocery store. Here’s how to make this yummy fall and winter salad:
1. Cook the Curry Quinoa
Bring the quinoa, vegetable broth, and curry powder to a boil, mixing often. Cook uncovered for about 15 minutes, then let sit covered for another 10 minutes.
2. Roast the Brussels Sprouts
While the quinoa cooks, add the Brussels, olive oil, salt, and pepper to a baking pan, toss, and roast for 5-8 minutes at 400 degrees F.
3. Whisk the Dressing & Toss with Kale
Whisk the dressing ingredients and pour over the chopped kale. Toss to combine.
4. Combine the Salad
Add pomegranate arils, dried cranberries, and almonds to the quinoa, then combine the quinoa with the kale and roasted Brussels sprouts.
Make Ahead
To prep this recipe ahead of time:
- Chop the kale and Brussels sprouts the night before.
- Cook the curry quinoa ahead of time. Let cool and add in the cranberries, pomegranate, and almonds.
- You can even roast the Brussels ahead of time! They will be cold for the salad, but you can heat them up for a few minutes in the oven (or an air fryer) right before adding them to the salad.
- Store each component in separate containers (preferably glass for curry quinoa, as it will stain plastic) in the fridge.
- When ready to enjoy, combine them all in a large salad bowl!
Storing Leftovers
Have leftovers? Place them in an airtight glass container and store them in the fridge for up to 2-3 days!
More Fall Recipes You’ll Love
- Baked Gluten-Free Mac & Cheese
- Crispy Air Fryer Zucchini
- Rosemary Mushroom Rice Pilaf
- Vegan Green Bean Casserole
- Air Fryer Crispy Brussels Sprouts & Bacon
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Kale & Brussels Sprouts Curry Quinoa Salad
Ingredients
Curry Quinoa
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons curry powder
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 1/4 cup slivered almonds
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)
Instructions
- 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!
Jess says:
This was so good!! I like that the Brussels were a bit crispy vs. eaten raw and had a more mellow flavor.
I made a few minor changes based on what I had on hand:
– golden raisins instead of dried cranberries
– added avocado
– added garlic to the dressing
– added crispy onions on top which was a stroke of genius from my husband!!
Jar Of Lemons replied:
Thanks for sharing this, Jess! I’m so glad you enjoyed it!
Genevieve | Fitty Foodlicious says:
What a tasty looking salad and perfect for the colder days ahead! I love that you used roasted Brussel sprouts too!
Chef Dennis says:
what a perfect salad for the fall and winter weather. I love the addition of the brussels sprouts.
Jacqueline Debono says:
I love roasted brussels sprouts but have never added them to salad! Love the idea and the curry powder in your quinoa sounds scrumptious!
Gail Montero says:
What a delicious and healthy meal this makes. Love the spicy kick from the curry, too!
Julie Wunder says:
What a great salad! I love the addition of Brussel sprouts in salads. THey really add a lot of substance. Will make this again.
Sondra Barker says:
Looks so healthy and fresh! Can’t wait to try this. Thanks for the recipe.
Jere Cassidy says:
Glad to know about kale season. I am running to the store to grab some because this salad looks too good to not make.
Marta says:
I’m a huge fan of any salad that includes kale, so this was at the top of my list for lunch this week. It didn’t disappoint!
Amy Liu Dong says:
Such an easy, delicious and healthy salad dish to make for everyone and I am sure they will love it, deserves to have a 5 star ratings.
Lesli Schwartz says:
This salad could not be any more delicious or healthy! What do you recommend for a vinaigrette?
Christine McMichael replied:
This Lemon Vinaigrette or Apple Cider Vinaigrette are my favorites with this salad!
Stine Mari says:
This salad is screaming my name! I love using quinoa in salads to make them heartier and my gosh how simple and flavorful this dish is!
Christina says:
I’d really love to make this – I love your power bowl recipes! But I absolutely hate curry Have any suggestions for a good replacement spice?
Christine McMichael replied:
I would try a mix of salt/pepper, paprika, and garlic powder. That’s one of my faves on almost anything! Enjoy!