Roasted Brussels Sprouts Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Brussels sprouts and chickpeas combined with quinoa, spinach, dried cranberries, and tangy goat cheese in a lemon vinaigrette. A hearty, protein-rich salad that works as either a meatless main or a substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound Brussels sprouts (trimmed and halved)
- 4 tablespoons olive oil (divided or as necessary)
- 1 teaspoon Kosher salt (plus more if desired)
- 1 teaspoon freshly ground black pepper (plus more if desired)
- 3/4 cup dry quinoa or a quinoa/rice blend
- water
- one 15-ounce can chickpeas (drained and rinsed)
- 1 heaping cup (heaping handful fresh spinach, loosely packed)
- 1/2 cup dried cranberries
- 1/3 cup crumbled goat cheese (or as desired)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- pinch granulated sugar (optional and to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 489mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 604mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.