| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 20g | 2.5g | 45g |
| sugars | fibre | protein | salt |
| 15g | 7g | 10g | 0.2g |
Why I Love Canadian Maple-Roasted Brussels Sprout and Quinoa Salad with Apple Cider Vinaigrette and Toasted Walnuts
There’s a certain elegance and warmth that I find irresistibly endearing about this Maple-Roasted Brussels Sprout and Quinoa Salad with Apple Cider Vinaigrette and Toasted Walnuts. A Canadian classic flaunting an Indian-American twist, this flavorful dish exudes a blend of familiarity and venture into uncharted territories for my taste buds. There’s a story, an experience waiting to be unraveled with every bite.
Fusion of Flavors
The hearty earthiness of Brussels sprouts paired with the sweet, delicate flavor of pure Canadian maple syrup is a combination I fell in love with during a trip to Quebec. The way the syrup draws out the unassuming elegance of the sprouts is a nod to the unconventional, yet exquisite flavor profiles that so beautifully demonstrate a marriage between my Californian upbringing and my Gujarati heritage.
The quinoa, a superfood rich in proteins and fiber, adds a layer of lushness to the dish; a hint of my Indian-American fusion core reminiscent of traditional Gujarati khichdi.
A Nod to Canadian Culinary Excellence
The inclusion of toasted walnuts adds a delightful contrast to complement the sweetness of the dish. The crunch and richness of walnuts divinely echo the winter charm of Canada, and it’s hard not to feel inspired by the brilliant work of Chef Michael Smith, the celebrated Canadian chef known for his dedication to local Canadian ingredients. This recipe, while not directly inspired by a specific Smith creation, certainly aligns with his philosophy of simple, wholesome, and heart-warming food.
The Apple Cider Vinaigrette binds these rich flavors with a lightness that only amplifies the character of this dish. It’s a dance of vibrant colors and addictive flavors, a quite literal melting pot that my husband, Faisal, and our two boys adore!
Whether it’s a casual family dinner or a festive gathering, this Maple-Roasted Brussels Sprout and Quinoa Salad with Apple Cider Vinaigrette and Toasted Walnuts never fails to shine and charm the crowd. And that’s why I love this recipe—it brings together my worlds, it brings together people, and does it with an alluring grace and a promise of culinary delight.
What You’ll Need
- 1.5 pounds of Brussels sprouts
- 3 tablespoons of olive oil
- 3 tablespoons of pure Canadian maple syrup
- Salt and pepper to taste
- 1.5 cups of quinoa
- 3 cups of water or vegetable broth
- 1 cup of walnuts
- 2 large red apples
- Apple Cider Vinaigrette ingredients:
- 1/2 cup of olive oil
- 1/4 cup of apple cider vinegar
- 2 tablespoons of pure Canadian maple syrup
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Trim the ends of the Brussels sprouts and cut each sprout in half. In a large mixing bowl, toss the Brussels sprouts with 3 tablespoons of olive oil and 3 tablespoons of pure Canadian maple syrup. Season with salt and pepper to taste. Arrange the sprouts in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
Step Two
While the Brussels sprouts are roasting, rinse the quinoa under cold water until the water runs clear. Combine the quinoa and 3 cups of water (or vegetable broth) in a medium saucepan and bring the mixture to a boil over high heat. Lower the heat to a simmer, cover, and cook for 15 minutes, until all the liquid has been absorbed. Remove from the heat and let the quinoa sit, covered, for 5 minutes. Then fluff it with a fork.
Step Three
Meanwhile, toast the walnuts in a dry skillet over medium heat, stirring often, for 5-7 minutes, until fragrant and lightly browned. Let them cool, and chop coarsely.
Step Four
Wash and core the apples, then chop them into bite-sized pieces.
Step Five
For the Apple Cider Vinaigrette, combine 1/2 cup of olive oil, 1/4 cup of apple cider vinegar, 2 tablespoons of pure Canadian maple syrup, and 1 tablespoon of Dijon mustard in a small bowl. Season with salt and pepper to taste. Whisk until well combined.
Step Six
In a large salad bowl, combine the roasted Brussels sprouts, cooked quinoa, toasted walnuts, and chopped apples. Drizzle with the Apple Cider Vinaigrette and toss until well combined. Adjust seasoning if necessary. Serve warm or at room temperature. Enjoy!
