Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing
Fluffy quinoa, fresh kale and shredded Brussels sprouts tossed with a bright lemon Parmesan dressing. A hearty, flavourful salad that’s perfect for healthy lunches, fall dinners and holiday gatherings.
This quinoa kale and Brussels sprout salad with lemon Parmesan dressing is packed with fresh flavours, satisfying textures and plenty of crunch. Fluffy quinoa, tender kale and finely shredded Brussels sprouts come together in a bright, tangy lemon Parmesan dressing that adds just the right amount of richness. It’s a hearty, refreshing salad that’s perfect for healthy lunches, cosy fall dinners or holiday gatherings. Best of all, it’s a lovely make-ahead option when you want something fresh and delicious without a last-minute rush.
A Fresh and Flavourful Quinoa Kale Salad with Lemon Parmesan Dressing
This quinoa kale and Brussels sprout salad combines fluffy quinoa, finely shredded Brussels sprouts and fresh kale, all tossed in a zesty lemon Parmesan dressing. The earthy vegetables, tender quinoa and tangy dressing create a lovely balance of flavours and textures. It’s fresh, slightly crunchy and surprisingly satisfying. A delicious way to enjoy hearty greens without making another ordinary garden salad.
Why You’ll Love This Easy Quinoa and Brussels Sprout Salad
The combination of quinoa and hearty greens makes this salad filling enough for lunch while still feeling light and refreshing. Finely shredding the Brussels sprouts gives them a delicate crunch, while the lemon Parmesan dressing adds a bright, savoury flavour. Another bonus? Kale and Brussels sprouts hold up beautifully in the fridge, making this an excellent make-ahead salad for busy weekdays.
Perfect for Fall Dinners, Thanksgiving and Holiday Gatherings
This quinoa kale and Brussels sprout salad makes a colourful addition to your Thanksgiving or Christmas table, especially alongside roasted turkey, chicken or other holiday favourites. The fresh lemon dressing provides a lovely contrast to rich comfort foods. It’s equally delicious for weekday lunches, fall potlucks or a simple vegetarian dinner served with warm crusty bread. Prepare it ahead and give everything a quick toss before serving.
Fresh Ingredients for Quinoa Kale Salad
These simple, wholesome ingredients come together to make a Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing that is fresh, hearty and full of texture. White quinoa, kale, Brussels sprouts, roasted almonds and Parmesan create a satisfying base, while olive oil, garlic, salt and black pepper add plenty of savoury flavour. It’s an easy, nutrient-packed side salad that works beautifully for holiday meals, potlucks or everyday dinners.
These are the simple ingredients that make the Lemon Parmesan Dressing for this quinoa kale Brussels sprout salad. Olive oil, fresh lemon juice, Dijon mustard, honey, garlic, salt, black pepper and Parmesan cheese come together to make a bright, savoury dressing with plenty of flavour. It adds a fresh lemony finish to the salad and helps tie together the quinoa, kale, Brussels sprouts and almonds without making the dish feel heavy.
Homemade lemon Parmesan dressing for quinoa kale salad
This homemade lemon Parmesan dressing is bright, savoury and lightly creamy from the finely grated Parmesan. Fresh lemon juice, extra-virgin olive oil, Dijon mustard, honey and garlic create a balanced dressing with just enough tang and sweetness. A little black pepper adds warmth, while the Parmesan gives it a salty finish that works especially well with quinoa, kale and Brussels sprouts.
It’s a simple lemon Parmesan vinaigrette that adds plenty of flavour without overpowering the salad.
Tips and Tricks for the Best Quinoa Kale and Brussels Sprout Salad
• Cool the quinoa completely: Let the cooked quinoa cool before adding it to the salad. Warm quinoa can wilt the kale and soften the Brussels sprouts, taking away that lovely fresh crunch.
• Finely shred the Brussels sprouts: Slice them as thinly as possible using a sharp knife or mandoline. Thinly shredded Brussels sprouts have a more delicate texture and absorb the lemon Parmesan dressing beautifully.
• Massage the kale: Remove the tough stems, finely chop the leaves and gently massage them with a little dressing. This softens the kale and makes it much more enjoyable to eat raw.
• Use freshly grated Parmesan: Fresh Parmesan adds a wonderful savoury flavour to the lemon dressing. It also blends more smoothly than pre-shredded cheese, giving the salad a richer taste.
• Keep the dressing bright and fresh: Freshly squeezed lemon juice gives this quinoa kale salad its signature tangy flavour. Taste the dressing before adding it and adjust the seasoning to your preference.
• Don’t overdress the salad: Start with a little lemon Parmesan dressing and toss everything together. Add more as needed so the quinoa absorbs the flavour without leaving the vegetables swimming in dressing.
• Prepare ahead for easy entertaining: Cook the quinoa and prepare the vegetables in advance. Refrigerate them separately, then toss everything with the dressing before serving for a fresh, flavourful salad that’s perfect for Thanksgiving or holiday gatherings.
Real Kitchen Tip: The Secret to Tender Kale and Crunchy Brussels Sprouts
For the best quinoa kale and Brussels sprout salad, let the cooked quinoa cool completely before mixing it with the vegetables. Warm quinoa can soften the greens and take away their lovely crunch. Finely shred the Brussels sprouts and gently massage the kale with a little lemon Parmesan dressing to make it tender without losing its texture. These small steps make a big difference, especially when preparing this salad ahead for holiday gatherings.
Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing
Equipment
- Medium saucepan with lid
- Fine mesh strainer
- Large mixing bowl
- Skillet or frying pan
- Small mixing bowl or jar for dressing
- Whisk
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving bowl
Ingredients
Quinoa Kale Brussels Sprout Salad
- ¾ cup quinoa white and rinsed
- 1½ cups water
- ½ teaspoon salt
- 3 cups Brussels sprouts
- 3 cups kale finely chopped and tough stems removed
- ½ cup roasted almonds whole, plus a few roughly chopped
- ½ cup Parmesan cheese freshly grated
- 2 tablespoons olive oil divided
- 1 garlic clove finely minced
- Salt to taste
- Freshly ground black pepper to taste
Lemon Parmesan Dressing
- ¼ cup olive oil extra-virgin
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove finely grated
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons Parmesan cheese finely grated
Instructions
Cook the quinoa
- Add the rinsed white quinoa, water and ½ teaspoon salt to a medium saucepan. Bring to a boil, then reduce the heat to low and cover.
- Cook for about 15 minutes, or until the liquid has been absorbed. Remove from the heat and let the quinoa sit covered for 5 minutes. Fluff with a fork and set aside to cool.
Prepare the Brussels sprouts
- Set aside 6–8 Brussels sprouts and cut them in half. Thinly slice or shred the remaining Brussels sprouts.
- Keeping some larger halves gives this quinoa kale Brussels sprout salad more texture and makes it look especially nice when served.
Cook the Brussels sprout halves
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Place the halved Brussels sprouts cut-side down and cook for about 3–4 minutes, until lightly browned. Turn and cook for another 2 minutes, or until just tender.
- Season lightly with salt and black pepper, then remove from the skillet.
Cook the shredded Brussels sprouts
- Add the remaining tablespoon of olive oil to the skillet.
- Add the shredded Brussels sprouts and minced garlic. Cook for 2–3 minutes, stirring occasionally, until slightly softened but still bright green.
- Don’t cook them too long. A little bite is good here.
Prepare the kale
- Place the finely chopped kale in a large salad bowl.
- Add a small pinch of salt and a light squeeze of fresh lemon juice. Gently massage the kale for about 1 minute, just until it begins to soften.
Make the lemon Parmesan dressing
- In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, grated garlic, salt, black pepper and finely grated Parmesan.
- Whisk until the lemon Parmesan dressing is lightly emulsified and slightly cloudy.
Assemble the salad
- Add the cooled quinoa and cooked shredded Brussels sprouts to the kale.
- Add most of the roasted almonds and Parmesan cheese. Drizzle with the lemon Parmesan dressing and toss gently until everything is evenly coated.
- Start with a little less dressing and add more as needed. Quinoa absorbs dressing quickly.
Finish and serve
- Transfer the quinoa kale and Brussels sprout salad to a serving bowl.
- Arrange the browned Brussels sprout halves over the top and finish with the remaining almonds, chopped almonds, extra Parmesan and freshly ground black pepper.
- Serve immediately or refrigerate until ready to serve.
Notes
- Cool the quinoa first: Let the cooked white quinoa cool before mixing it with the kale and Brussels sprouts. Warm quinoa can soften the greens too much.
- Don’t overcook the Brussels sprouts: Cook them just until tender and lightly browned. Keeping a little texture makes this quinoa kale Brussels sprout salad much better.
- Massage the kale briefly: A little lemon juice and salt helps soften the kale, but don’t overdo it. About a minute is plenty.
- Use freshly grated Parmesan: Fresh Parmesan melts into the lemon Parmesan dressing more smoothly and gives the salad a better savoury flavour.
- Toast the almonds: Roasted or lightly toasted almonds add crunch and bring out a deeper nutty flavour in this healthy quinoa salad.
- Add the dressing gradually: Quinoa absorbs dressing quickly, so start with less and add more as needed. The salad should be well coated, not soggy.
- Whisk the dressing before serving: The olive oil may separate as the lemon Parmesan vinaigrette sits. A quick whisk brings it back together.
- Save some toppings for the end: A few browned Brussels sprout halves, almonds and extra Parmesan on top make this holiday quinoa salad look much more appealing.
- Make it ahead: This make-ahead quinoa kale salad holds up well in the refrigerator because kale and Brussels sprouts are sturdier than lettuce.
- Taste before serving: After chilling, the salad may need a little extra lemon juice, salt, black pepper or Parmesan to brighten the flavours again.