Are you looking for the ultimate healthy and hearty salad to celebrate the delicious, cozy flavors of fall? A vibrant, satisfying, and completely crave-worthy dish that is perfect for meal prep, as a stunning holiday side dish, or an easy weeknight dinner? This incredible Kale, Brussels Sprouts, and Curry Quinoa Salad is that perfect recipe! We’re talking warm, fragrant curry quinoa, tossed with sweet cranberries and pomegranate jewels, nutty almonds, and tender, roasted Brussels sprouts, all brought together with a zesty lemon-dijon dressing.
This isn’t just another boring salad recipe; it’s your definitive guide to a flavor and texture explosion in a bowl. We’ll show you the simple but crucial secrets to the fluffiest quinoa, the crispiest roasted Brussels sprouts, and the most tender, delicious raw kale you’ve ever had. This is a wholesome, satisfying, and stunningly flavorful one-bowl wonder that will make you feel amazing from the inside out.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy & Hearty Fall Salad
What makes this Quinoa Salad so spectacularly delicious is its incredible combination of textures and its perfectly balanced, sweet, savory, and tangy flavors. This healthy, vegetarian dish is a masterpiece. The base of the salad is a fluffy and fragrant curry-spiced quinoa, which is studded with sweet-tart dried cranberries, juicy pomegranate arils, and crunchy slivered almonds. This is tossed with a hearty and robust foundation of finely chopped kale, which is massaged until tender, and shredded Brussels sprouts, which are roasted to crispy, caramelized perfection. The entire dish is brought together with a simple, from-scratch, and incredibly bright and zesty lemon-dijon vinaigrette.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Vibrant Salad
This recipe uses a handful of fresh, high-impact ingredients to create its signature fresh and savory flavor.
- The Curry Quinoa:
- Quinoa: A fantastic, naturally gluten-free seed that is packed with protein. The secret to a perfect, fluffy result is to rinse it well before cooking and to let it steam, covered, off the heat for a few minutes.
- Curry Powder: A classic, warm, and aromatic spice blend that gives the quinoa an incredible, savory flavor.
- The Kale & Brussels Sprouts:
- Roasted Brussels Sprouts: The number one secret to delicious, not bitter, Brussels sprouts is to roast them! Roasting them at a high heat brings out their natural, nutty sweetness and creates beautiful, crispy, and caramelized edges.
- Massaged Kale: This is the non-negotiable secret to a tender, delicious raw kale salad! By massaging the tough, fibrous kale leaves with a little of the acidic and oily dressing, you are physically breaking down their cell walls, which makes the kale unbelievably tender, less bitter, and much more flavorful.
- The Lemon-Dijon Vinaigrette: A simple but perfectly balanced, classic vinaigrette made from tangy Dijon mustard, bright, fresh lemon juice, and a touch of honey for sweetness.
Step-by-Step to the Perfect Fall Quinoa Salad
This elegant meal comes together in just a few simple, parallel stages.
Step 1: Cook the Curry Quinoa
In a small pot, combine your 1 cup of uncooked quinoa, the 2 cups of vegetable broth, and the 2 teaspoons of curry powder. Bring the mixture to a low boil.
Once it is boiling, give it a stir, then reduce the heat to low and let it simmer, uncovered, for about 15 minutes, or until most of the liquid has been absorbed.
Remove the pot from the heat, cover it with a lid, and let it sit and steam for about 10 minutes. This is the key to a perfectly fluffy result!
Part 2: Roast the Brussels Sprouts
Step 1: First, preheat your oven to 400°F (200°C).
Step 2: On a large, parchment paper-lined baking sheet, toss your 3 cups of shredded Brussels sprouts with the 1 1/2 tablespoons of olive oil and the 1/4 teaspoon each of salt and pepper.
Step 3: Spread the Brussels sprouts in a single, even layer.
Pro Tip: Do not overcrowd the pan! Giving them plenty of space is the secret that allows them to roast and get crispy, rather than just steaming.
Step 4: Roast for about 5 to 8 minutes, tossing them halfway through, until they are tender and have beautiful, lightly browned and crispy edges. Be sure to keep a close eye on them, as they can burn quickly!
Part 3: Make the Dressing and Massage the Kale
Step 1: In a small bowl or a jar with a lid, whisk or shake together all of your dressing ingredients: the 1 tablespoon of lemon juice, the 3 tablespoons of olive oil, the 1 tablespoon of Dijon mustard, the 1 tablespoon of honey, and the 1/4 teaspoon each of salt and pepper. Step 2 (The Most Important Step for Kale!): Add your 1 small head of finely chopped kale to a large bowl. Pour about half of the dressing over the kale. Use your clean hands to massage the dressing into the kale for 1 to 2 minutes, until the leaves become darker, more fragrant, and noticeably more tender.
Part 4: Combine and Serve
Step 1: Fluff your finished quinoa with a fork and toss in the 1/2 cup of pomegranate arils, the 1/2 cup of dried cranberries, and the 1/4 cup of slivered almonds. Step 2: Add the quinoa mixture and your roasted Brussels sprouts to the large bowl with the massaged kale. Step 3: Pour the remaining dressing over the top and toss everything together to combine.
Enjoy the salad immediately while it is still slightly warm, or serve it chilled.
Kale and Brussels Sprout Quinoa Salad
A hearty and healthy fall-themed salad featuring curry-spiced quinoa and roasted Brussels sprouts on a bed of massaged kale. The quinoa is cooked in vegetable broth with curry powder for a flavorful base, then tossed with sweet dried cranberries, pomegranate arils, and slivered almonds for texture. Shredded Brussels sprouts are roasted until lightly browned and tender. The entire salad is brought together with a simple and tangy lemon Dijon dressing.
Ingredients
- For the 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
- For the Kale & Brussels Sprouts:
- 3 cups shredded brussels sprouts
- 1 small head kale, finely chopped
- 1 1/2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- For the 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
Instructions
- Preheat the oven to 400°F.
- In a small pot, combine the quinoa, vegetable broth, and curry powder. Bring to a low boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until most of the liquid is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- While the quinoa cooks, toss the shredded Brussels sprouts with 1 1/2 tablespoons of olive oil, salt, and pepper on a baking pan. Roast for 5-8 minutes, tossing halfway through, until lightly browned.
- Make the Dressing: In a small bowl, whisk together all the ingredients for the dressing (lemon juice, olive oil, dijon mustard, honey, salt, and pepper).
- Assemble the Salad: Add the chopped kale to a large bowl and toss it with the prepared dressing, using your hands to massage the dressing into the kale to tenderize it.
- Fluff the cooked quinoa with a fork and toss in the pomegranate arils, dried cranberries, and slivered almonds.
- Add the quinoa mixture and the roasted Brussels sprouts to the bowl with the kale and toss everything to combine. Serve immediately.
Notes
- This is a healthy, well-balanced vegetarian and gluten-free meal, perfect for lunch or a light dinner.
- Massaging the kale with the dressing is a key step that helps to break down its tough texture, making it more tender and pleasant to eat.
- Roasting the Brussels sprouts brings out their nutty, sweet flavor, which complements the other ingredients in the salad.
- Watch the Brussels sprouts closely while they roast, as they can burn quickly.
The Ultimate Meal-Prep Guide
This hearty salad is the absolute perfect recipe for meal prepping!
- Prep Your Components: You can cook your curry quinoa, roast your Brussels sprouts, and whisk together your dressing at the beginning of the week.
- Store Separately: Store everything in separate, airtight containers in the refrigerator.
- Assemble: Each morning, or the night before, you can simply toss a portion of the quinoa, the Brussels sprouts, and the fresh kale with a little of the dressing for a quick, easy, and incredibly delicious lunch.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a tender, not tough or bitter, raw kale salad?
The secret is to massage your kale! By physically rubbing the tough, fibrous kale leaves with a little of the acidic and oily dressing for a minute or two with your hands, you are breaking down their tough cellular structure. This is the key that makes the kale unbelievably tender, less bitter, and much more flavorful and easy to digest.
Q2: How do I get my roasted Brussels sprouts crispy and caramelized, not soggy?
The two most important secrets are to use a very hot oven and to not overcrowd your pan. By spreading your Brussels sprouts out in a single, even layer on your baking sheet, you are giving them plenty of space to make direct contact with the hot surface of the pan. This is the key that allows them to roast and get beautiful, deep golden-brown, and crispy edges, rather than just steaming in their own liquid and becoming soft and mushy.
Q3: Can I make this quinoa salad ahead of time for meal prep?
Yes, this is a perfect meal-prep recipe! For the absolute best and freshest result, it is a great idea to store all your prepared components separately in the refrigerator. The cooked quinoa, the roasted Brussels sprouts, and the dressing will all keep beautifully. Then, you can simply toss everything together with your fresh kale just before serving.
Q4: How do I keep my quinoa from becoming bitter or mushy?
The most important secret to great quinoa is to rinse it thoroughly in a fine-mesh sieve under cold running water before you cook it. Quinoa has a natural, protective coating called saponin, which can taste bitter. Rinsing it removes this coating. The key to a fluffy, not mushy, result is to let it steam, covered, off the heat for 5-10 minutes after it has cooked.
Q5: Can I make this recipe vegan?
Yes! To make this recipe completely vegan, simply substitute the 1 tablespoon of honey in the dressing with an equal amount of pure maple syrup.