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Homemade Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing photo

Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing

This Roasted Brussels Sprouts, Quinoa & Lentil Salad is a flavor-packed delight! Enjoy the perfect blend of roasted veggies and zesty dressing in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 cup quinoa rinsed well and drained
  • 1 cup vegetable stock
  • 1 lb Brussels sprouts halved
  • 1 tablespoon olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Sea salt to taste
  • ground black pepper to taste
  • ½ cup raw cashews soaked for at least 2 hours and drained
  • 3 cloves garlic peeled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1-2 teaspoons hot sauce of choice
  • ½ cup water
  • 1 cup cooked lentils (from a 15oz/443ml can), rinsed and drained
  • ½ cup pickled red onions
  • ½ cup oil-packed sun-dried tomatoes finely chopped
  • 3 tablespoons toasted sunflower seeds
  • Chopped parsley or chives optional

Equipment

  • Oven
  • Baking Sheet
  • Medium saucepan
  • Blender or food processor
  • Mixing bowls

Method
 

Instructions
  1. Step 1: Preheat your oven to 400°F (200°C) for roasting the Brussels sprouts.
  2. Step 2: Toss the halved Brussels sprouts with olive oil, onion powder, garlic powder, sea salt, and ground black pepper in a large bowl.
  3. Step 3: Spread the Brussels sprouts in a single layer on a baking sheet and roast for about 20-25 minutes until golden brown and tender, tossing halfway through.
  4. Step 4: In a medium saucepan, combine the rinsed quinoa and vegetable stock, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Allow to sit for 5 minutes before fluffing.
  5. Step 5: In a blender, combine soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water. Blend until smooth and creamy.
  6. Step 6: In a large mixing bowl, combine cooked quinoa, roasted Brussels sprouts, lentils, pickled red onions, sun-dried tomatoes, and sunflower seeds. Drizzle with spicy Caesar dressing and toss gently.
  7. Step 7: Serve warm or at room temperature, garnished with chopped parsley or chives if desired.

Notes

  • Enjoy this salad fresh for the best flavor and texture.
  • Consider adding different veggies like carrots or bell peppers for variety.
  • This dish can be made ahead; just add dressing before serving.