THE RECIPE JOURNAL · Lunch
Quinoa Kale and Brussels Sprout Salad
This vibrant salad combines nutty quinoa with crisp kale and roasted Brussels sprouts for a deliciously healthy meal. Packed with flavor and nutrients, it’s perfect as a light lunch or a satisfying side dish.
FROM THE KITCHEN • Quinoa Kale and Brussels Sprout Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by blending the shallots, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper in a food processor until the dressing is nice and smooth. Set it aside for now. Next, line a small baking sheet with foil to prepare for the nuts.
02
Step 2
In a non-stick pan over medium heat, toss in the hazelnuts, sugar, and cayenne. Stir them gently with a spatula until the sugar melts and coats the nuts, which should take about five minutes. Keep an eye on the heat and turn it down if things start to brown too quickly. Once the nuts are sticky and glossy, spread them out on the foil-lined sheet to cool. When they’re cool enough to handle, break them into bite-sized pieces.
03
Step 3
Remove the tough stems from the kale and chop it up well. Use a mandoline or a sharp knife to thinly slice the Brussels sprouts, discarding the ends. Toss the kale and sprouts in a large bowl, then add the cooled hazelnuts, cooked quinoa, pomegranate seeds, green onions, and cheese. Pour the dressing over everything, give it a good mix, and serve right away.
Why you’ll love it
This salad is packed with nutrients and full of fresh, vibrant flavors. It combines the earthiness of quinoa with the slight bitterness of kale and Brussels sprouts, creating a satisfying and healthy meal. It’s easy to make and works well as a light lunch or a side dish.
How to serve
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a complete meal. You can also add some toasted nuts or seeds on top for extra crunch and flavor.
Storage & leftovers
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the greens from becoming soggy. Give it a good toss before serving to redistribute the flavors.
