Kale & Brussels Sprouts Curry Quinoa Salad Recipe

If you’re looking for a vibrant, nutritious salad that truly satisfies, I have to share my beloved Kale & Brussels Sprouts Curry Quinoa Salad Recipe. This recipe is a fantastic way to brighten up chilly days with a punch of warm spices, fresh crunch, and a pop of sweetness—all wrapped up in a wholesome bowl. Trust me, once you try it, you’ll find yourself craving this colorful, hearty salad again and again!

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Ingredients You’ll Need

This salad brings together a fantastic blend of flavors and textures — the nuttiness of quinoa, the zest of curry, and the freshness of greens all work harmoniously. When shopping, look for firm, bright green kale and small, crisp Brussels sprouts for the best results.

• Quinoa: A wonderful protein-rich grain that soaks up the curry flavors beautifully.
• Vegetable broth: Adds depth to the quinoa while cooking; using broth instead of water gives a richer taste.
• Curry powder: The star spice for warmth and complexity.
• Dried cranberries: A touch of natural sweetness and chewiness.
• Pomegranate arils: Juicy bursts of freshness and color.
• Slivered almonds: Adds crunch and a lovely nutty note.
• Lemon juice: Brightens and balances the dressing perfectly.
• Olive oil: Used both in roasting and the dressing for richness.
• Dijon mustard: Brings slight tang and emulsifies the dressing.
• Honey: Sweetens the dressing naturally.
• Salt and pepper: Essential for seasoning at various stages.
• Brussels sprouts: Roasted until golden and slightly crispy, they add warmth and depth.
• Kale: Finely chopped for tenderness and ease in the salad.

Variations

I love how flexible the Kale & Brussels Sprouts Curry Quinoa Salad Recipe is—you can easily tweak it to suit your mood or pantry ingredients. Don’t hesitate to swap or add what you prefer; that’s the joy of recipes like this!

• Protein Boost: Adding chickpeas or grilled tofu makes it a more filling main dish—I’ve done this dozens of times with great results.
• Seasonal Substitutes: Swap Brussels sprouts for roasted cauliflower or broccoli if you want a different texture or flavor.
• Vegan Option: Just replace honey with maple syrup, and you’re all set.
• Spice It Up: For an extra kick, sprinkle in some cayenne or chili flakes to the curry quinoa or dressing.

How to Make Kale & Brussels Sprouts Curry Quinoa Salad Recipe

Step 1: Cook the Curry-Infused Quinoa

Start by combining the quinoa, vegetable broth, and curry powder in a small pot. Bring it to a gentle boil, then give it a good stir and reduce the heat to low. Let it simmer uncovered for about 15 minutes or until most of the liquid is absorbed. Don’t rush this—letting the quinoa sit covered for another 10 minutes after turning off the heat helps it fluff up perfectly. I learned this little patience trick the hard way when my quinoa came out too mushy before!

Step 2: Roast the Brussels Sprouts to Perfection

While the quinoa cooks, toss your shredded Brussels sprouts with olive oil, salt, and pepper in a baking pan. Roast at 400°F (200°C) for 5-8 minutes, tossing them halfway through to promote even browning. Keep a close eye here as they can burn fast! These tender, caramelized sprouts bring a lovely smoky note that makes this salad irresistible.

Step 3: Whisk Up the Bright Dressing and Prepare the Greens

Next, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until beautifully emulsified. This dressing is tangy and slightly sweet, the perfect match for the bitterness of kale and earthiness of sprouts. Toss your finely chopped kale in this dressing to start softening those leaves.

Step 4: Bring It All Together

Once the quinoa is ready, mix in the dried cranberries, pomegranate arils, and slivered almonds for bursts of sweetness and crunch. Then combine the quinoa and warm Brussels sprouts with the dressed kale. Toss everything gently to marry the flavors and textures, and voilà — your beautiful Kale & Brussels Sprouts Curry Quinoa Salad is ready to serve!

How to Serve Kale & Brussels Sprouts Curry Quinoa Salad Recipe

Garnishes

I usually finish this salad with an extra sprinkle of slivered almonds and a few pomegranate arils on top for added color and crunch. Sometimes, a few fresh cilantro or mint leaves really elevate the freshness if you have them on hand. These small touches make the experience even more special.

Side Dishes

This salad is delicious as a main vegetarian dish but also pairs nicely with grilled chicken or fish for a heartier meal. If you’re serving it alongside other dishes, naan bread or roasted sweet potatoes make lovely companions.

Creative Ways to Present

For holiday dinners or entertaining, I like to serve this salad in individual glass jars or bowls to showcase those gorgeous pomegranate jewels and greens. A drizzle of dressing just before serving keeps everything vibrant and fresh-looking.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the refrigerator for 3-4 days. I recommend storing the salad without the dressing if you want to keep the kale extra fresh, then toss it just before eating.

Freezing

I don’t typically freeze this salad because the fresh ingredients like kale and pomegranate don’t hold up well, but the plain cooked quinoa freezes beautifully if you want to prep ahead.

Reheating

If you want a warm salad, gently reheat just the quinoa and Brussels sprouts on the stovetop or microwave, then toss with fresh kale and dressing afterward to keep that lovely contrast of warm and fresh textures.

FAQs

Final Thoughts

I absolutely love how this Kale & Brussels Sprouts Curry Quinoa Salad Recipe brings comforting warmth and fresh brightness all at once. It’s become a staple in my kitchen, especially during the cooler months when I crave nourishing meals that don’t sacrifice flavor or texture. If you want to treat yourself or impress guests with something colorful, wholesome, and delicious, give this recipe a try—I promise you won’t regret it!

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