| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 12g | 1.5g | 32g |
| sugars | fibre | protein | salt |
| 10g | 5g | 7g | 0.4g |
Why I Love Canadian Maple-roasted Brussels Sprout and Quinoa Salad with Maple-Balsamic Dressing
There’s something inherently comforting about a dish that combines the rich, warm flavors of roasted vegetables with the hearty, nutty bite of quinoa. That’s why I’m absolutely in love with this Maple-roasted Brussels Sprout and Quinoa Salad with Maple-Balsamic Dressing. Not only does it pay homage to the best of Canadian flavors, but it also encapsulates the kind of nutritious but utterly satisfying meals that have become staples in my kitchen.
Growing up in the sunny valleys of California, I’ve always been inclined towards recipes that are both health-conscious and filled with flavor. This salad ticks all those boxes and then some. There’s the savory flavor of Brussels sprouts, that gets caramelized to perfection when roasted with olive oil. Combine that with the nutty essence of quinoa, and it’s already a winning combination.
Canadian Inspiration with a Twist
I’ve always found inspiration in dishes from various corners of the world. This particular recipe was inspired by Canadian cuisine and, to some extent, by one of my favorite chefs, Michael Smith, known for his emphasis on local and wholesome ingredients. The use of maple syrup in the recipe lends a uniqueness that pays homage to Canadian culinary traditions. But beyond the maple syrup, the combination of dried cranberries and toasted nuts brings an additional layer of texture and sweetness, making it similar to festive Thanksgiving salads, but with a vibrant twist.
A Versatile Dish for Any Occasion
What I adore most about this Maple-roasted Brussels Sprout and Quinoa Salad with Maple-Balsamic Dressing is its versatility. You can serve it as a side dish at your next holiday dinner, or enjoy it as a main course for a weeknight meal. For those who love a bit of cheese, crumbled feta is optional but recommended. It adds a tangy note that complements the sweet maple and tart balsamic dressing perfectly.
If you’re someone who loves pairing dishes, this salad works beautifully with grilled chicken or salmon. You might also find it to be a great accompaniment to a light soup, especially a butternut squash or tomato basil. The flavors marry well, making your meal not just satisfying but also nutritionally balanced.
So next time you’re looking for a dish that offers both comfort and nutrition, give the Maple-roasted Brussels Sprout and Quinoa Salad a try. It’s a recipe that has certainly earned a permanent spot in my culinary repertoire.
What You’ll Need
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans or walnuts, toasted
- 1/4 cup crumbled feta cheese (optional)
- 3 tbsp pure maple syrup
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
Method
Step One: Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for about 25-30 minutes or until the sprouts are tender and caramelized, flipping halfway through the cooking time.
Step Two: Cook the Quinoa
While the Brussels sprouts are roasting, combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed the liquid. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Step Three: Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of pure maple syrup, 3 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 clove of minced garlic, and the remaining 1 tablespoon of olive oil. Add salt and pepper to taste.
Step Four: Assemble the Salad
In a large bowl, combine the roasted Brussels sprouts, cooked quinoa, dried cranberries, toasted chopped pecans or walnuts, and crumbled feta cheese (if using). Pour the maple-balsamic dressing over the salad and toss to combine.
Step Five: Serve
Serve the Maple-roasted Brussels Sprout and Quinoa Salad warm or at room temperature. Enjoy as a main dish or as a hearty side.
