Kale & Brussels Sprouts Curry Quinoa Salad Recipe

If you’re searching for a vibrant, wholesome dish that bursts with flavor and texture, the Kale & Brussels Sprouts Curry Quinoa Salad is your new best friend. This salad combines the hearty nuttiness of quinoa with gently roasted Brussels sprouts and fresh kale, all kissed by a luscious curry-spiced dressing. The sweet pop of pomegranate arils and dried cranberries contrasts beautifully with the warm spices, while toasted almonds add a delightful crunch. Perfect for a nourishing lunch or a lively side at dinner, this recipe is a celebration of healthy ingredients coming together in the most delicious way.

Ingredients You’ll Need

Getting this recipe right is all about using simple, fresh ingredients that each bring their own magic to the plate. From the earthy kale and Brussels sprouts to the aromatic curry and fragrant lemon juice, every component adds a layer of flavor, texture, or color that makes the Kale & Brussels Sprouts Curry Quinoa Salad completely irresistible.

• 1 cup uncooked quinoa: The nutrient-packed grain base that soaks up all the curry flavors wonderfully.
• 2 cups vegetable broth: Adds depth to the quinoa and infuses it with savory goodness.
• 2 teaspoons curry powder: The heart of the salad’s flavor, bringing warmth and aroma.
• 1/2 cup dried cranberries: Sweet bursts complement the savory notes beautifully.
• 1/2 cup pomegranate arils: Fresh, juicy jewels that brighten the salad with a pop of color and tartness.
• 1/4 cup slivered almonds: Toasty crunch that balances the soft quinoa and chewy fruits.
• 1 Tablespoon lemon juice: Adds a zesty brightness to the dressing.
• 3 Tablespoons olive oil: Provides a smooth, rich base for the dressing and cooking.
• 1 Tablespoon Dijon mustard: A tangy kick that layers complexity into the dressing.
• 1 Tablespoon honey: Brings a subtle sweetness to harmonize all the flavors.
• 1/4 teaspoon salt: Enhances all the natural tastes in the salad.
• 1/4 teaspoon pepper: A gentle heat to round out the dressing.
• 3 cups shredded Brussels sprouts: Lightly roasted to add smoky, caramelized notes.
• 1 1/2 Tablespoons olive oil: For tossing the Brussels before roasting.
• 1 small head kale, finely chopped: The hearty green that brings earthiness and chew.

How to Make Kale & Brussels Sprouts Curry Quinoa Salad

Step 1: Preheat Oven

Start by preheating your oven to 400 degrees Fahrenheit. This is essential for roasting the Brussels sprouts to that perfect tender-crisp texture with a bit of caramelized sweetness.

Step 2: Boil Curry Quinoa

Next, combine the quinoa, vegetable broth, and curry powder in a small pot. Bring this mixture to a low boil, which allows the curry powder to infuse the quinoa from the very beginning. It’s where the magic starts!

Step 3: Cook Uncovered

Once boiling, give the quinoa a stir and reduce the heat to low. Let it simmer uncovered for about 15 minutes, or until most of the liquid has absorbed. This step ensures the quinoa cooks through but stays fluffy and light.

Step 4: Cover & Let Sit

After the liquid is mostly soaked up, remove the pot from the heat and cover it. Let it sit for about 10 minutes so the quinoa can steam itself to fluffy perfection.

Step 5: Prepare Brussels Sprouts for Roasting

While your quinoa sits, toss the shredded Brussels sprouts in olive oil, salt, and pepper right on a baking pan. Make sure they’re evenly coated – this little step ensures they roast beautifully.

Step 6: Roast Brussels Sprouts

Roast the Brussels sprouts for 5 to 8 minutes, tossing halfway through to brown them evenly. Keep a close eye since they can go from perfectly caramelized to burnt quickly. That golden-brown edge adds such fantastic flavor!

Step 7: Whisk Dressing Ingredients

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. This dressing is the flavor powerhouse that brings everything in the salad together.

Step 8: Dress the Kale

Add the finely chopped kale to a large mixing bowl and toss it with the dressing. This helps soften the kale slightly and evenly distributes that vibrant curry dressing.

Step 9: Add Sweet & Crunchy Mix-ins to Quinoa

Once the quinoa is done and fluffy, fold in the pomegranate arils, dried cranberries, and slivered almonds. These add delightful bursts of fruitiness and crunch with every forkful.

Step 10: Combine All Components

Finally, add the roasted Brussels sprouts and quinoa mixture to the dressed kale. Toss everything gently but thoroughly to marry all those beautiful flavors, textures, and colors. Your Kale & Brussels Sprouts Curry Quinoa Salad is now ready to enjoy!

How to Serve Kale & Brussels Sprouts Curry Quinoa Salad

Garnishes

To really elevate your salad, sprinkle a few extra pomegranate seeds or slivered almonds on top just before serving. A light drizzle of olive oil or a pinch of freshly cracked black pepper can also add a lovely finishing touch.

Side Dishes

This salad shines wonderfully alongside simple grilled chicken or chickpea patties for a plant-powered meal. It also pairs beautifully with warm naan or crusty bread to soak up any extra dressing.

Creative Ways to Present

For a show-stopping presentation, serve the salad in hollowed-out bell peppers or small bowls lined with kale leaves. It’s also fantastic as a colorful filling for wraps or as a topping for avocado toast when you want a wholesome snack.

Make Ahead and Storage

Storing Leftovers

Leftover Kale & Brussels Sprouts Curry Quinoa Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen and marry further, making each bite even more enjoyable the next day.

Freezing

Because of the fresh ingredients and dressing, freezing this salad is not ideal as the texture of kale and Brussels sprouts may suffer. Instead, freeze the cooked quinoa separately if you want to prep in advance.

Reheating

If you’d like to reheat, gently warm the quinoa and roasted Brussels sprouts in a pan, then toss with fresh kale and dressing after heating to keep the greens vibrant and crisp. Avoid microwaving fully combined salad to maintain the best texture.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts can work in a pinch but fresh ones are best for roasting to get that perfect caramelized texture and vibrant flavor.

Is there a substitute for quinoa?

You can swap quinoa for couscous or bulgur wheat if preferred, though the texture and protein content will be slightly different.

Can I make this salad vegan?

Absolutely! Just replace the honey in the dressing with maple syrup or agave nectar to keep it plant-based and delicious.

How spicy is the curry flavor?

The curry powder adds warmth without heat, so it’s very mild and approachable for most palates. You can always adjust the amount to your taste.

Will the salad wilt if I mix it too early?

Since kale is sturdy, it holds up well, but it’s best to combine and dress the salad close to serving to keep everything fresh and crisp.

Final Thoughts

This Kale & Brussels Sprouts Curry Quinoa Salad isn’t just a salad; it’s a celebration of wholesome ingredients and bold flavors that come together effortlessly. Whether you’re feeding a crowd or treating yourself to a nutritious meal, this recipe is bound to become one of your favorites. Give it a try, and enjoy every vibrant, tasty bite!

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