Maple Roasted Brussels Sprouts & Quinoa Salad – A Cozy, Crunchy Favorite

Roasted Brussels sprouts turn sweet and caramelized in the oven, especially with a drizzle of maple syrup. Toss them with fluffy quinoa, toasted nuts, and a bright lemony dressing, and you’ve got a warm, satisfying salad that works for lunch, dinner, or meal prep. It’s simple to make, easy to customize, and feels both comforting and fresh.

This is the kind of dish that fits just as easily on a weeknight table as it does at a holiday gathering. If you’re looking for a hearty salad that actually fills you up, this one checks every box.

Print Pin

Maple Roasted Brussels Sprouts & Quinoa Salad – A Cozy, Crunchy Favorite

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• Brussels sprouts: About 1.5 pounds, trimmed and halved
• Cooked quinoa: 3 cups (from 1 cup dry)
• Maple syrup: 2–3 tablespoons, real maple syrup for best flavor
• Olive oil: 3–4 tablespoons, divided
• Dijon mustard: 2 teaspoons
• Fresh lemon juice: 2–3 tablespoons
• Apple cider vinegar: 1 tablespoon (optional, for extra tang)
• Garlic: 1 clove, finely minced or grated
• Salt and black pepper: To taste
• Red pepper flakes: Pinch, optional for heat
• Toasted nuts or seeds: 1/2 cup (almonds, walnuts, pecans, or pumpkin seeds)
• Dried cranberries or cherries: 1/3 cup for sweetness
• Fresh herbs: 2–3 tablespoons chopped parsley, chives, or thyme
• Optional add-ins: Crumbled feta or goat cheese, sliced red onion, or roasted shallots

Instructions

• Cook the quinoa. Rinse 1 cup of quinoa under cold water.Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 5 minutes.Fluff with a fork.
• Heat the oven. Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
• Prep the Brussels sprouts. Trim the ends and halve lengthwise. If some are very large, quarter them so they roast evenly.
• Toss with maple and oil. On the baking sheet, combine Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon salt, and black pepper.Spread into a single layer, cut sides down for maximum caramelization.
• Roast until caramelized. Bake for 18–22 minutes, stirring once near the end. You want deep golden edges and tender centers. If they need more color, give them 2–3 extra minutes.
• Toast the nuts or seeds. While sprouts roast, toast your nuts in a dry skillet over medium heat for 3–5 minutes until fragrant.Keep them moving to avoid burning. Let cool.
• Make the dressing. Whisk together 2 tablespoons olive oil, 1 tablespoon maple syrup, lemon juice, Dijon, garlic, vinegar (if using), a pinch of red pepper flakes, salt, and pepper. Taste and adjust: add more lemon for brightness, more maple for sweetness, or more Dijon for bite.
• Combine everything. In a large bowl, add the warm quinoa, roasted Brussels sprouts, toasted nuts, and dried fruit.Pour over the dressing and toss gently to coat.
• Finish with herbs and cheese (optional). Fold in chopped parsley and any cheese you like. Taste and add salt, pepper, or extra lemon to bring it to life.
• Serve warm or at room temp. It’s great right away, but the flavors deepen as it sits for 10–15 minutes.

What Makes This Special

This salad balances sweet, savory, and tangy flavors in a way that keeps every bite interesting. Roasting the Brussels sprouts with maple syrup brings out their natural sweetness while crisping the edges.

The quinoa adds protein and a light, fluffy texture that absorbs the dressing beautifully. Crunchy add-ins like toasted almonds or pumpkin seeds deliver contrast, and a punchy lemon-Dijon vinaigrette ties it all together. It’s satisfying without feeling heavy, and it holds up well for leftovers.

What You’ll Need

• Brussels sprouts: About 1.5 pounds, trimmed and halved
• Cooked quinoa: 3 cups (from 1 cup dry)
• Maple syrup: 2–3 tablespoons, real maple syrup for best flavor
• Olive oil: 3–4 tablespoons, divided
• Dijon mustard: 2 teaspoons
• Fresh lemon juice: 2–3 tablespoons
• Apple cider vinegar: 1 tablespoon (optional, for extra tang)
• Garlic: 1 clove, finely minced or grated
• Salt and black pepper: To taste
• Red pepper flakes: Pinch, optional for heat
• Toasted nuts or seeds: 1/2 cup (almonds, walnuts, pecans, or pumpkin seeds)
• Dried cranberries or cherries: 1/3 cup for sweetness
• Fresh herbs: 2–3 tablespoons chopped parsley, chives, or thyme
• Optional add-ins: Crumbled feta or goat cheese, sliced red onion, or roasted shallots

How to Make It

1. Cook the quinoa. Rinse 1 cup of quinoa under cold water.

   Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 5 minutes.

   Fluff with a fork.

2. Heat the oven. Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
3. Prep the Brussels sprouts. Trim the ends and halve lengthwise. If some are very large, quarter them so they roast evenly.
4. Toss with maple and oil. On the baking sheet, combine Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon salt, and black pepper.

   Spread into a single layer, cut sides down for maximum caramelization.

5. Roast until caramelized. Bake for 18–22 minutes, stirring once near the end. You want deep golden edges and tender centers. If they need more color, give them 2–3 extra minutes.
6. Toast the nuts or seeds. While sprouts roast, toast your nuts in a dry skillet over medium heat for 3–5 minutes until fragrant.

   Keep them moving to avoid burning. Let cool.

7. Make the dressing. Whisk together 2 tablespoons olive oil, 1 tablespoon maple syrup, lemon juice, Dijon, garlic, vinegar (if using), a pinch of red pepper flakes, salt, and pepper. Taste and adjust: add more lemon for brightness, more maple for sweetness, or more Dijon for bite.
8. Combine everything. In a large bowl, add the warm quinoa, roasted Brussels sprouts, toasted nuts, and dried fruit.

   Pour over the dressing and toss gently to coat.

9. Finish with herbs and cheese (optional). Fold in chopped parsley and any cheese you like. Taste and add salt, pepper, or extra lemon to bring it to life.
10. Serve warm or at room temp. It’s great right away, but the flavors deepen as it sits for 10–15 minutes.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. For best texture, keep nuts and cheese separate and add them just before eating.

If the salad tastes flat after chilling, brighten it with a squeeze of lemon or a small splash of vinegar. To serve warm, reheat gently on the stovetop with a drizzle of olive oil, or microwave in short bursts to avoid drying it out.

Health Benefits

• High in fiber: Brussels sprouts and quinoa support digestion and keep you full longer.
• Plant-based protein: Quinoa delivers complete protein, making this salad satisfying without meat.
• Antioxidants and vitamins: Brussels sprouts offer vitamins C and K, while nuts and seeds bring vitamin E and healthy fats.
• Balanced macros: A smart mix of complex carbs, heart-healthy fats, and protein makes this a steady-energy meal.
• Lower added sugar: Maple syrup adds flavor with a modest amount of sweetener, and you control how much goes in.

What Not to Do

• Don’t crowd the pan. Overlapping Brussels sprouts steam instead of crisp. Use two sheets if needed.
• Don’t skip rinsing quinoa. Rinsing removes bitterness from the natural saponins.
• Don’t under-season. Salt brings the flavors forward.

  Taste as you go—especially the dressing.

• Don’t add nuts too early for make-ahead. They get soft in the fridge. Keep them separate until serving.
• Don’t overcook the sprouts. Burned edges taste bitter. Look for golden-brown, not blackened.

Recipe Variations

• Autumn harvest: Add roasted diced sweet potato or butternut squash, plus pepitas and sage.
• Protein boost: Toss in roasted chickpeas, grilled chicken, or baked tofu.
• Creamy and tangy: Add crumbled goat cheese or feta, and swap cranberries for chopped dates.
• Warm and smoky: Stir in a pinch of smoked paprika to the dressing and add toasted walnuts.
• Citrus twist: Use orange juice and zest in the dressing and add segments of mandarins.
• Grain swap: Try farro, bulgur, or brown rice if you’re out of quinoa.
• Allergy-friendly: Skip nuts and use roasted pumpkin or sunflower seeds for crunch.

FAQ

Can I make this salad ahead of time?

Yes.

Cook the quinoa and roast the Brussels sprouts up to 2 days in advance. Store the dressing and crunchy toppings separately. Toss everything together shortly before serving to keep the texture lively.

Is this good served cold?

It is.

The flavors mellow and mingle in the fridge, making it a great grab-and-go lunch. Add a squeeze of lemon and a drizzle of olive oil before eating to wake it up.

How do I keep the Brussels sprouts from getting soggy?

Spread them in a single layer with space between pieces. Roast at a high heat (425°F) and avoid adding too much liquid.

If needed, use two baking sheets.

Can I use frozen Brussels sprouts?

You can, but fresh works best for caramelization. If using frozen, thaw and pat them very dry, then roast a bit longer to reduce moisture.

What’s the best way to toast nuts?

Use a dry skillet over medium heat and stir often until fragrant and lightly browned, 3–5 minutes. Or bake on a sheet at 350°F for 6–8 minutes.

Let cool before adding to the salad.

Can I reduce the maple syrup?

Absolutely. Use 1 tablespoon on the sprouts and 1 teaspoon in the dressing for a less sweet version. The lemon and Dijon will still keep it bright and flavorful.

Is this gluten-free?

Yes, as written it’s naturally gluten-free.

Just confirm that your Dijon and any add-ins are certified gluten-free if needed.

What protein pairs well with this?

Grilled chicken, salmon, roasted chickpeas, or crispy tofu all complement the flavors. For a no-cook option, add canned white beans (drained and rinsed) and a little extra lemon.

Wrapping Up

This Maple Roasted Brussels Sprouts & Quinoa Salad is simple to make and big on flavor. It’s hearty enough to stand alone, but versatile enough to pair with your favorite protein.

Keep it as-is for a clean, bright meal, or adapt it with the variations above. Either way, you’ll get a reliable, feel-good dish that tastes great warm, room temp, or straight from the fridge the next day.