Description
A vibrant and nutritious Kale & Brussels Sprouts Curry Quinoa Salad featuring warm roasted Brussels sprouts, finely chopped kale, and curry-spiced quinoa tossed with pomegranate arils, dried cranberries, and slivered almonds. Finished with a tangy lemon Dijon dressing, this gluten-free and vegetarian salad is perfect as a hearty meal or a flavorful side dish for fall and winter.
Ingredients
Scale
Quinoa and Dressing
- 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
- 1 Tablespoon lemon juice
- 3 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Brussels Sprouts
- 3 cups shredded Brussels sprouts
- 1 1/2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Greens
- 1 small head kale, finely chopped
Instructions
- Prepare Quinoa: In a small pot, combine the quinoa, vegetable broth, and curry powder. Bring the mixture to a low boil, then stir. Reduce heat to low and let it simmer uncovered for about 15 minutes or until most of the liquid is absorbed. Remove from heat, cover, and let it sit for 10 minutes to fully absorb the flavors.
- Roast Brussels Sprouts: Preheat the oven to 400°F. Toss shredded Brussels sprouts with olive oil, salt, and pepper in a baking pan. Roast for 5-8 minutes, tossing halfway through, until lightly browned but not burnt. Keep a close eye as they can cook quickly.
- Make Dressing: Whisk together lemon juice, 3 tablespoons olive oil, Dijon mustard, honey, salt, and pepper until well combined for a tangy and sweet dressing.
- Toss Kale: Place the finely chopped kale into a large bowl and toss it with the prepared dressing until the kale is evenly coated.
- Combine Quinoa Ingredients: When the quinoa has rested, gently fold in the pomegranate arils, dried cranberries, and slivered almonds, mixing well to combine the flavors and textures.
- Assemble Salad: Add the roasted Brussels sprouts and the dressed kale to the quinoa mixture. Toss everything together thoroughly to blend all ingredients. Serve immediately and enjoy your flavorful, hearty salad.
Notes
- This salad can be served warm or at room temperature, making it versatile for meal prep or entertaining.
- The combination of curry powder and lemon Dijon dressing adds a unique, vibrant flavor profile to the dish.
- Keep a close watch on the Brussels sprouts while roasting to avoid burning as they cook quickly at high heat.
- Use fresh pomegranate arils and dried cranberries to balance sweetness with tartness, enhancing the overall taste.
- This recipe is naturally gluten-free and vegetarian, perfect for a healthy fall or winter meal.
Nutrition
- Serving Size: 2.25 cups
- Calories: 461 kcal
- Sugar: 21 g
- Sodium: 832 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.003 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
