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

Please share this post with your friends 🤗

This salad is one of those weekday heroes: robust enough to serve as a main, easy enough to throw together after work, and textured so every bite feels intentional. Roasted Brussels sprouts add caramelized crunch, quinoa brings light, nutty grains, and lentils provide sustaining protein. The spicy Caesar-style dressing—creamy, tangy, and a touch smoky—pulls everything together.

I like making this when I want something that holds up well in the fridge for a couple of days. It’s great served warm straight from the oven or at room temperature for packed lunches. The pickled red onions and sun-dried tomatoes add bright acidic pops so the dish never feels heavy.

What Goes In

• ½ cup quinoa, rinsed well and drained — provides light, fluffy grains and a mild nutty base.
• 1 cup vegetable stock — cooks the quinoa and infuses it with savory flavor.
• 1 lb (454 grams) Brussels sprouts, halved — the main vegetable: roasting caramelizes their edges for sweetness and texture.
• 1 tablespoon olive oil — for roasting the Brussels sprouts and promoting browning.
• ½ teaspoon onion powder — adds a gentle savory note to the sprouts.
• ½ teaspoon garlic powder — complements the onion powder and deepens flavor.
• Sea salt and ground black pepper, to taste — essential seasoning; adjust to preference.
• ½ cup raw cashews, soaked for at least 2 hours and drained — the base for the creamy dressing; soaking softens them for blending.
• 3 cloves garlic, peeled — pungent backbone for the dressing.
• 2 tablespoons nutritional yeast — gives a cheesy, umami depth to the vegan Caesar dressing.
• 1 tablespoon capers — add briny, savory complexity to the dressing.
• 1 ½ tablespoons lemon juice — brightens and balances the dressing.
• 1 tablespoon olive oil — enriches and smooths the dressing’s texture.
• 1 teaspoon Dijon mustard — provides tang and emulsifying power.
• 1 teaspoon vegan Worcestershire sauce — deep umami and slightly sweet notes.
• 1–2 teaspoons hot sauce of choice — for heat; start with 1 teaspoon and increase to taste.
• ⅓ cup water — thins the dressing to a pourable consistency.
• Sea salt and ground black pepper, to taste — finalize dressing seasoning.
• 1 ½ cups cooked lentils (from a 15 oz/443 ml can), rinsed and drained — hearty, protein-rich addition that blends with the quinoa.
• ⅓ cup pickled red onions — sharp, acidic contrast that lifts the salad.
• ¼ cup oil-packed sun-dried tomatoes, finely chopped — concentrated tomato flavor with chewy texture.
• 3 tablespoons toasted sunflower seeds — add crunch and a toasty note.
• Chopped parsley or chives, optional — fresh herb finish for color and brightness.

Step-by-Step: Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing

Follow these steps in order. Timings assume a preheated oven and typical stovetop heat—adjust slightly for your equipment.

1. Preheat the oven to 425°F.
2. Start the quinoa: In a small saucepan combine ½ cup rinsed quinoa and 1 cup vegetable stock. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and simmer until the stock is absorbed and the quinoa shows little curled tails, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork and set aside to cool slightly.
4. Prepare the Brussels sprouts while the quinoa cooks: place 1 lb halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle ½ teaspoon onion powder, ½ teaspoon garlic powder, and season with sea salt and ground black pepper to taste.
5. Toss the Brussels sprouts with your hands or tongs so they are evenly coated, then spread them out in a single layer on the sheet, placing the flat cut side down where possible so they get a good caramelized surface.
6. Roast the Brussels sprouts in the preheated 425°F oven for 20 minutes, or until the outsides are golden brown and the centers are tender when pierced with a fork. Remove from oven and set aside to cool a little.
7. While the Brussels sprouts roast, make the spicy Caesar dressing: in an upright blender combine ½ cup soaked and drained raw cashews, 3 peeled garlic cloves, 2 tablespoons nutritional yeast, 1 tablespoon capers, 1½ tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon vegan Worcestershire sauce, 1–2 teaspoons hot sauce (start with 1), ⅓ cup water, and a pinch of sea salt and ground black pepper.
8. Blend on high until completely smooth and creamy, about 1 minute. Pause to scrape down the sides if needed and blend again so the texture is silky. Taste and adjust seasoning—add more salt, lemon juice, or hot sauce as you prefer. Set the dressing aside.
9. Assemble the salad: in a large, wide serving bowl combine the cooked quinoa, the roasted Brussels sprouts, and 1½ cups cooked lentils (rinsed and drained). Gently toss to distribute the ingredients evenly.
10. Drizzle the spicy Caesar dressing over the salad in big swirls—use as much as you like, reserving extra in case you want more at the table.
11. Finish the salad by scattering ⅓ cup pickled red onions, ¼ cup finely chopped oil-packed sun-dried tomatoes, and 3 tablespoons toasted sunflower seeds over the top. Add chopped parsley or chives if using, and finish with a few grinds of black pepper.
12. Serve warm or at room temperature. Leftovers keep well refrigerated (see storage tips below).

Why You’ll Love This Recipe

This salad balances texture and flavor: tender lentils and fluffy quinoa, crunchy roasted sprouts, chewy sun-dried tomatoes, and the snap of pickled onions. The cashew-based Caesar dressing is rich without dairy, tangy from lemon and capers, and customizable in heat. It’s filling enough for a satisfying main but light enough for a side. It also holds up well over a couple of days, so it’s practical for meal prep.

Vegan & Vegetarian Swaps

• Vegan base — This recipe is already vegan if you use vegan Worcestershire sauce. No change needed.
• Make it heartier — Add roasted chickpeas or cubed roasted tofu to increase protein.
• Less heat — Reduce hot sauce or swap for smoked paprika for a mild smoky flavor instead.

Tools of the Trade

• Small saucepan — to cook the quinoa.
• Baking sheet — for roasting Brussels sprouts in a single layer.
• Upright blender — gives the creamiest dressing; a high-speed blender works best for cashews.
• Large serving bowl — wide bowl helps toss ingredients without crushing them.
• Sharp knife and cutting board — for halving sprouts and chopping sun-dried tomatoes.

Steer Clear of These

• Overcrowding the pan — if sprouts are too close they steam instead of roast; use a large sheet so they brown.
• Skipping the cashew soak — not soaking long enough can make the dressing grainy; soak for at least 2 hours.
• Adding dressing too early — dress the whole salad right before serving if you want the seeds and tomatoes to stay texturally distinct; otherwise dress individual portions.

Spring to Winter: Ideas

• Spring — swap toasted sunflower seeds for toasted pine nuts and add fresh peas or asparagus tips.
• Summer — stir in grilled corn and use fresh herbs like basil or dill for brightness.
• Fall — roast diced butternut squash with the Brussels sprouts for sweeter notes.
• Winter — add roasted beets and swap parsley for thyme for a deeper, earthier profile.

Testing Timeline

• Prep time — 10–15 minutes (soaking cashews ahead saves time).
• Quinoa cook time — about 15 minutes plus 5 minutes resting.
• Roast time — 20 minutes for Brussels sprouts at 425°F.
• Dressing blending — roughly 1 minute active blending (plus scraping).
• Total time — about 40–50 minutes from start to finish when doing tasks concurrently.

Save for Later: Storage Tips

• Refrigerate — keep leftovers in an airtight container for up to 3–4 days. The dressing will keep the salad moist, but the sunflower seeds will soften over time.
• Separate components — for longer texture integrity, store dressing separately and toss before serving; store roasted sprouts and grains together, seeds and pickled onions separately.
• Freezing — not recommended; roasted sprouts and dressing change texture when frozen and thawed.

Helpful Q&A

• Can I use brown rice instead of quinoa? — Yes, but adjust the cooking time for the grain. Use cooked brown rice in the same quantity once it’s cooled.
• How spicy will the dressing be? — The recipe lists 1–2 teaspoons hot sauce; start with 1 teaspoon and increase after tasting.
• Can I make the dressing nut-free? — You can swap soaked cashews for silken tofu for a nut-free version, but texture and flavor will differ.
• Are the lentils canned or cooked from dry? — The ingredient list specifies 1½ cups cooked lentils from a 15 oz can—rinse and drain them before using.

In Closing

This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is a reliable, tasty formula for weeknight dinners and make-ahead lunches. It’s adaptable, packs well, and strikes a nice balance between comfort and freshness. Keep the dressing quantities and core ingredients as written the first time you make it—once you understand the balance, tweak the heat, herbs, and add-ins to make it yours.

Happy cooking—let this be one of those recipes you reach for when you want a simple, nourishing meal that still feels special.

Please share this post with your friends 🤗