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!

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!

[adthrive-in-post-video-player video-id=”rPqDuuqO” upload-date=”2023-11-20T09:00:00.000Z” name=”Kale & Brussels Sprouts Curry Quinoa Salad” description=”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!” player-type=”default” override-embed=”default”]

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 (opens in a new tab)
• Vegetable Broth – or chicken broth!
• Curry Powder (opens in a new tab)
• Dried Cranberries
• Pomegranate Arils (opens in a new tab)
• Slivered Almonds – walnuts or pumpkin seeds are great, too.

Lemon Dijon Dressing

• Lemon Juice
• Olive Oil
• Dijon Mustard (opens in a new tab)
• 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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