Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing
This Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing is a fresh, hearty side salad that works just as well for a weeknight dinner as it does on a holiday table. Fluffy white quinoa is tossed with finely chopped kale, tender Brussels sprouts, roasted almonds and Parmesan, then finished with a bright lemon dressing that brings everything together without making the salad heavy.
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It’s especially nice for Thanksgiving, Christmas, Easter or fall and winter entertaining because it adds something fresh and colourful beside richer holiday dishes. The quinoa and almonds give it plenty of texture, while the lemon Parmesan dressing keeps every bite savoury, bright and a little nutty. It also holds up well on a buffet, making it an easy make-ahead side dish for family gatherings.
Short Description
This Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing is a hearty, fresh side dish made with fluffy white quinoa, finely chopped kale, Brussels sprouts, roasted almonds and Parmesan cheese. Everything gets tossed with a bright lemon Parmesan dressing that adds plenty of flavour without making the salad heavy. There’s a nice mix of tender, crisp and crunchy textures in every bite.
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Why It’s Good
What I like about this quinoa kale Brussels sprout salad is that it feels substantial without being too filling. The quinoa soaks up just enough of the lemon dressing, while the kale and Brussels sprouts still keep a little bite. Toasted almonds add crunch and the Parmesan gives the salad that salty, savoury finish.
It also holds up better than a delicate lettuce salad. You can make it a little ahead of time and it won’t immediately go limp. In fact, giving it a short rest helps the flavours settle in.
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When to Serve It
This healthy quinoa side salad is easy enough for a regular family dinner but pretty enough for a holiday table. I especially like it for Thanksgiving, Christmas and Easter, when there are usually lots of rich dishes and it’s nice to have something fresh alongside them.
Serve it with roast turkey, chicken, ham, pork or beef, or add it to a holiday buffet. It also works well for potlucks, fall dinners and winter entertaining because the kale and Brussels sprouts stay fresh-looking much longer than ordinary salad greens.
Fresh ingredients for quinoa kale Brussels sprout 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.
Ingredients for easy homemade lemon Parmesan dressing
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.
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It’s a simple lemon Parmesan vinaigrette that adds plenty of flavour without overpowering the salad.
Tips and Tricks
- Cool the quinoa before tossing the salad. Warm quinoa can soften the kale too much and make the Parmesan melt into the mixture. Let it cool until just slightly warm or room temperature.
- Don’t overcook the Brussels sprouts. You want them tender but still bright green with a little bite. The halved sprouts also look much better when they keep their shape.
- Massage the kale briefly. A little lemon juice and a pinch of salt help soften chopped kale without making it soggy. About a minute is enough.
- Toast the almonds for extra flavour. Even if you start with roasted almonds, a quick warm-up in a dry skillet brings out more of their nutty flavour and gives this quinoa kale Brussels sprout salad better crunch.
- Whisk the lemon Parmesan dressing just before using. The olive oil can separate as it sits. A quick whisk brings the lemon Parmesan vinaigrette back together.
- Add the dressing gradually. Quinoa absorbs dressing quickly, so start with most of it, toss, then add more if needed. You want the salad coated, not wet.
- Use freshly grated Parmesan if you can. It blends into the dressing and salad much better than the pre-shredded kind and gives a stronger savoury flavour.
- Save a few Brussels sprout halves and almonds for the top. This is a small thing, but it makes the finished salad look much more appealing, especially if you’re serving it for Thanksgiving, Christmas or another holiday meal.
- Taste again before serving. Quinoa and kale can soak up seasoning as the salad sits, so it may need another squeeze of lemon, a little salt or a few turns of black pepper at the end.
- Add dried cranberries. A small handful of dried cranberries adds sweetness and makes this quinoa kale Brussels sprout salad feel even more suited to Thanksgiving or Christmas.
- Swap the almonds. Toasted pecans, walnuts or pumpkin seeds all work well. Pecans give the salad a slightly richer holiday flavour.
- Add apple or pear. Thinly sliced apple or pear adds fresh sweetness and a crisp texture that works really well with kale, Brussels sprouts and Parmesan.
- Make it more savoury. Add a little crumbled feta or extra Parmesan for a saltier, more pronounced cheese flavour.
- Add more vegetables. Roasted sweet potato, butternut squash or finely shredded red cabbage can make the salad more colourful and substantial.
- Use another grain. You can replace the white quinoa with farro, couscous or brown rice. The texture will change, but the lemon Parmesan dressing still works nicely.
- Turn it into a main dish. Add grilled chicken, roasted turkey or chickpeas to make this quinoa kale salad filling enough for lunch or a light dinner.
- Make it a little brighter. Add extra lemon zest to the dressing. I’d start small because lemon zest can quickly take over the other flavours.
- For a sweeter holiday version, add dried cranberries, chopped pecans and a few thin apple slices. That combination works especially well alongside roast turkey or ham.
- For extra crunch, leave some of the Brussels sprouts raw and finely shredded instead of cooking all of them. It gives the salad a nice contrast in texture.
Storage
- Refrigerate leftovers: Store this quinoa kale Brussels sprout salad in an airtight container in the refrigerator for up to 3 days.
- Keep extra dressing separate: If you can, refrigerate the lemon Parmesan dressing in a separate covered container and add more just before serving.
- Expect the quinoa to absorb dressing: The quinoa will soak up some of the vinaigrette as it sits. A squeeze of fresh lemon juice or a spoonful of dressing helps freshen the salad the next day.
- Store almonds separately for best crunch: Roasted almonds can soften once mixed into the dressed salad, so keep a few aside and add them just before serving.
- Kale and Brussels sprouts hold up well: Unlike delicate lettuce, kale and Brussels sprouts stay fairly sturdy, which makes this an easy make-ahead quinoa salad for holidays, potlucks and meal prep.
- Do not freeze: I don’t recommend freezing this quinoa kale and Brussels sprout salad because the vegetables can become soft and the lemon Parmesan dressing may separate after thawing.
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.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve this quinoa kale and Brussels sprout salad alongside our Creamy Turkey Vegetable Casserole for a colourful holiday meal with fresh, savoury flavour.
