Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is the kind of bowl I reach for when I want something bright, crunchy, and satisfyingly savory. Think crisp caramelized brussels sprouts mingling with tender quinoa and lentils, all tied together by a creamy, slightly spicy Caesar-style dressing made with cashews and capers. It’s perfect for a make-ahead lunch, a colorful weeknight dinner, or to bring to a potluck where you want to impress without fuss.
The flavor profile leans bold—roasted bitterness from the sprouts, nutty quinoa, and umami from sun-dried tomatoes and capers—while the cashew-based dressing gives a luscious, dairy-free creaminess. Toasted sunflower seeds add a pleasing crunch, and pickled red onions brighten the whole plate. This recipe is balanced, adaptable, and full of texture.
Why you’ll love this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
- Easy to make: minimal hands-on time and straightforward roasting and simmering.
- Make-ahead friendly: both the grains and the dressing keep well in the fridge.
- Textural contrast: crisp sprouts, tender legumes, creamy dressing, and crunchy seeds.
- Rich flavor: capers, nutritional yeast, and sun-dried tomatoes create depth without dairy.
Ingredients
Yield: about 3–4 servings
- ½ cup quinoa, rinsed well and drained
- 1 cup vegetable stock
- 1 lb (454 grams) brussels sprouts, halved
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Sea salt and ground black pepper, to taste
- ½ cup raw cashews, soaked for at least 2 hours and drained
- 3 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- 1 tablespoon capers
- 1 ½ tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon vegan worcestershire sauce
- 1–2 teaspoons hot sauce of choice
- ⅓ cup water
- Sea salt and ground black pepper, to taste
- 1 ½ cups cooked lentils (from a 15 oz / 443 ml can), rinsed and drained
- ⅓ cup pickled red onions
- ¼ cup oil-packed sun dried tomatoes, finely chopped
- 3 tablespoons toasted sunflower seeds
- Chopped parsley or chives, optional
Equipment
- Small saucepan with lid
- Baking sheet
- Mixing bowls
- Blender or food processor
- Spoons and spatula
- Measuring cups and spoons
Step-by-step Instructions
Below are the rewritten, clarified steps to prepare the Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing. Follow them in order for the best results.
1. Cook the quinoa
- Place ½ cup rinsed quinoa and 1 cup vegetable stock in a small saucepan. Bring to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes, or until the liquid is absorbed and the quinoa is tender.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly while you prepare the other components.
2. Roast the brussels sprouts
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss 1 lb (454 grams) halved brussels sprouts with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and sea salt and ground black pepper to taste. Arrange the sprouts cut-side down in a single layer for better caramelization.
- Roast for 18–22 minutes, flipping once halfway through, until the edges are deeply browned and the centers are tender. Remove from the oven and let them cool slightly.
3. Make the spicy Caesar dressing
- Drain ½ cup raw cashews that have been soaked for at least 2 hours. Add them to a blender or food processor with 3 cloves garlic (peeled), 2 tablespoons nutritional yeast, 1 tablespoon capers, 1 ½ tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon vegan worcestershire sauce, and 1–2 teaspoons hot sauce (adjust heat to your preference).
- Add ⅓ cup water to the blender to help achieve a smooth creaminess.
- Blend on high until the dressing is completely smooth and emulsified, pausing to scrape down the sides if necessary. Taste and season with sea salt and ground black pepper as needed. If the dressing is too thick, add up to another tablespoon of water and blend briefly.
- Transfer the dressing to a bowl or jar and set aside.
4. Combine the salad components
- In a large mixing bowl, combine the cooked quinoa (about ½ cup cooked quinoa from the earlier step) and 1 ½ cups cooked lentils (rinsed and drained from a 15 oz / 443 ml can).
- Add the roasted brussels sprouts to the bowl, breaking apart any larger pieces so they mingle through the grains.
- Stir in ⅓ cup pickled red onions and ¼ cup finely chopped oil-packed sun dried tomatoes for brightness and concentrated savory flavor.
- Pour enough of the prepared spicy Caesar dressing over the mixture to coat—start with about half of the dressing, toss gently, and add more until you reach your preferred creaminess. Reserve any extra dressing for serving.
- Finish by adding 3 tablespoons toasted sunflower seeds for crunch and stirring gently to distribute all ingredients evenly. Taste and adjust seasoning with sea salt and ground black pepper if needed.
5. Serve
- Divide the salad among plates or bowls. Garnish with chopped parsley or chives if using for a fresh herbal note.
- Serve immediately or refrigerate the components separately (dressing, roasted sprouts, and grain-lentil mix) for up to 3–4 days to preserve texture. Rewarm the sprouts briefly if you prefer them warm before tossing with the chilled quinoa and lentils.
Notes and Tips
- Soaking cashews makes the dressing ultra-smooth. If you forget to soak them, simmer them in hot water for 10–15 minutes, then drain before blending.
- To toast sunflower seeds: place them in a dry skillet over medium heat and stir frequently for 3–5 minutes until fragrant and lightly browned. Watch closely to avoid burning.
- Pickled red onions can be swapped for quick-pickled cucumbers or a squeeze of extra lemon if you prefer less tang.
- Adjust the hot sauce to control the heat level. Start with 1 teaspoon if you want a mild kick, or add the full 2 teaspoons for more spice.
- Leftovers keep well. Store dressing separately if you plan to keep the salad for lunches; this helps keep the sprouts and seeds from going soggy.
Flavor variations
- Add roasted chickpeas for extra crunch and protein.
- Fold in baby spinach or arugula at the end for extra greens and a peppery lift.
- Swap sunflower seeds for toasted almonds or pumpkin seeds for a different nutty texture.
Make-ahead and storage
This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is a great make-ahead option: roast the sprouts and cook the quinoa a day in advance. Store the dressing in its own jar in the refrigerator. Assemble the salad up to a few hours before serving to keep the textures bright and distinct. When stored in airtight containers, the components should keep for 3–4 days.
Nutrition highlights
The combination of quinoa and lentils provides a complete spread of plant-based protein and fiber, while brussels sprouts contribute vitamins and antioxidants. Cashews in the dressing add healthy fats and creaminess without dairy. Sun-dried tomatoes, capers, and nutritional yeast deliver punchy umami notes.
Final thoughts
This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is one of those recipes that feels both comforting and fresh. It’s versatile enough for weeknight dinners and pretty enough for entertaining. The interplay of textures—roasted, creamy, tangy, and crunchy—keeps each bite interesting. Make a batch of the dressing to keep on hand; it transforms simple vegetables and grains into a richly flavored meal in minutes.
If you try this, I’d love to hear how you adjusted the heat or which mix-ins you added. Enjoy the bright, savory layers and the satisfying crunch in every forkful.
Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
Ingredients
Equipment
Method
- 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; reduce heat, cover, and simmer until the liquid is absorbed and the quinoa tails have popped, about 15 minutes. Remove from heat and let cool.
- Toss the halved Brussels sprouts with 1 tablespoon olive oil, onion powder, garlic powder, salt, and pepper in a bowl or on the baking sheet so they are evenly coated.
- Arrange the Brussels sprouts cut-side down in a single layer on a baking sheet and roast until golden and tender, about 20 minutes. Remove and set aside.
- Make the spicy Caesar 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 sauce, hot sauce, 1/3 cup water, and salt and pepper to taste. Blend on high until completely smooth and creamy, about 1 minute; adjust seasoning as needed.
- Assemble the salad: in a large wide bowl combine the cooked quinoa, roasted Brussels sprouts, and cooked lentils; 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.
Notes
- Cashews can be swapped for raw sunflower seeds, pine nuts, or sliced peeled almonds.
- Use your preferred hot sauce; Cholula was recommended.
- Leave pickled red onions whole or chop them for a more even distribution.
- Serve in a wide bowl so each bite gets dressing and toppings.
- Vegan Worcestershire often contains gluten; use tamari to make gluten-free.
