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Homemade Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing photo
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Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing

This vibrant salad combines roasted Brussels sprouts, quinoa, and lentils with a creamy, spicy Caesar dressing for a deliciously nutritious meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Salad
Cuisine: American, Vegan, Vegetarian
Keyword: Easy, Gluten-Free, Healthy, Meal Prep, Vegan
Servings: 4 servings

Ingredients

  • 1 cup quinoa rinsed well and drained
  • 1 cup vegetable stock
  • 1 lb Brussels sprouts halved
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • sea salt and ground black pepper to taste
  • 0.75 cup raw cashews soaked for at least 2 hours and drained
  • 3 cloves garlic peeled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1-2 teaspoons hot sauce of choice
  • 0.75 cup water
  • 1 cup cooked lentils (from a 15oz/443ml can), rinsed and drained
  • 0.75 cup pickled red onions
  • 0.75 cup oil-packed sun-dried tomatoes finely chopped
  • 3 tablespoons toasted sunflower seeds
  • chopped parsley or chives optional

Instructions

  • Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved Brussels sprouts with 1 tablespoon of olive oil, onion powder, garlic powder, sea salt, and ground black pepper. Spread them out in a single layer and roast for 25-30 minutes, or until golden brown and crispy on the edges.
  • In a medium saucepan, combine the rinsed quinoa and vegetable stock. Bring to a boil, then reduce heat to low and cover. Simmer about 15 minutes until quinoa is fluffy and liquid absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  • While the Brussels sprouts and quinoa cook, combine soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water in a blender or food processor. Blend until smooth and creamy. Season with sea salt and ground black pepper to taste.
  • In a large mixing bowl, combine cooked quinoa, roasted Brussels sprouts, cooked lentils, pickled red onions, sun-dried tomatoes, and toasted sunflower seeds. Drizzle with spicy Caesar dressing and gently toss to combine.
  • Taste and adjust seasoning if needed. Garnish with chopped parsley or chives if desired. Serve warm or chilled and enjoy!

Equipment

  • Large baking sheet
  • Medium Saucepan
  • Blender or food processor
  • Mixing Bowl

Notes

  • Soak cashews for at least 2 hours to ensure a creamy dressing texture.
  • Rinse quinoa thoroughly to avoid bitterness in the salad.
  • Store salad in an airtight container in the fridge for up to 4 days; add extra dressing before serving if dry.