Go Back
Homemade Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing photo
Print Recipe Save it for later

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

A hearty, plant-based salad of roasted Brussels sprouts, quinoa and lentils tossed with a creamy spicy vegan Caesar dressing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup quinoa rinsed well and drained
  • 1 cup vegetable stock
  • 1 lb Brussels sprouts 454 grams, halved
  • 1 tablespoon olive oil for roasting Brussels sprouts
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • sea salt and ground black pepper to taste
  • 1/2 cup raw cashews soaked at least 2 hours and drained (for dressing)
  • 3 cloves garlic peeled (for dressing)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon capers
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil for dressing
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • 1-2 teaspoons hot sauce of choice
  • 1/3 cup water for dressing
  • 1 1/2 cups cooked lentils from a 15 oz (443 ml) can, rinsed and drained
  • 1/3 cup pickled red onions
  • 1/4 cup oil-packed sun-dried tomatoes finely chopped
  • 3 tablespoons toasted sunflower seeds
  • chopped parsley or chives optional

Instructions

  • Preheat the oven to 425°F (220°C).
  • Cook the quinoa: combine the rinsed quinoa and vegetable stock in a small saucepan and bring to a boil, then reduce heat and simmer until liquid is absorbed and the quinoa tails pop, about 15 minutes; remove from heat and let cool.
  • Prepare the Brussels sprouts: place halved sprouts on a baking sheet, drizzle with 1 tablespoon olive oil, season with onion powder, garlic powder, salt, and pepper, and toss to coat; arrange cut side down in a single layer.
  • Roast the Brussels sprouts until golden and tender, about 20 minutes; remove and set aside to cool slightly.
  • Make the dressing: in a blender combine soaked and drained cashews, 3 garlic cloves, nutritional yeast, capers, lemon juice, 1 tablespoon olive oil, Dijon mustard, vegan Worcestershire, hot sauce, 1/3 cup water, and salt and pepper; blend on high until very smooth and creamy, about 1 minute, then taste and adjust seasoning.
  • Assemble the salad: in a large wide bowl combine the cooked quinoa, roasted Brussels sprouts, and rinsed lentils and toss gently to combine.
  • Drizzle the spicy Caesar dressing over the salad, then top with pickled red onions, chopped sun-dried tomatoes, toasted sunflower seeds, and chopped parsley or chives if using; finish with freshly cracked black pepper and serve.

Equipment

  • Blender
  • Baking Sheet
  • Small Saucepan
  • large serving bowl

Notes

  • Cashews can be substituted with raw sunflower seeds, pine nuts, or sliced and peeled almonds.
  • Cholula is the suggested hot sauce but use any you prefer.
  • If you want more even distribution, chop the pickled red onions before topping.
  • Use a wide serving bowl so the dressing covers more of the salad.
  • Vegan Worcestershire often contains gluten; substitute tamari to make this gluten-free.