Raise your hand if you’re up for a Brussels crunch salad!
This salad is my dream — all that crunchy texture is simply irresistible. Texture is what turned me into a vegetable lover after years of avoiding them. A satisfying bite makes all the difference.
It comes together quickly and is a great way to use leftover grains — quinoa is the base here. If you don’t have cooked quinoa on hand, a small batch only takes about 15 minutes to make.
We dress the salad with a lemon vinaigrette, which is one of my favorite dressings to prep ahead for the week. If you make the quinoa and vinaigrette in advance, this bowl can be ready in 15–20 minutes.
The salad is full of flavor, textured to the max, and surprisingly filling. I love it as a main for lunch; it also makes a fantastic side. I prefer it warm, but it’s just as good chilled, and leftovers absorb the lemon vinaigrette beautifully — perfect for work lunches.
Can you tell I’m hooked?
I sauté the Brussels sprouts in a skillet, but you can roast them ahead if you prefer. Either method works as long as you get the flavors right and finish with a crunchy topping.
Crunch topping components
Nuts: Marcona almonds are my favorite, but regular almonds or pine nuts will work well too.
Toasty breadcrumbs: Panko browned in a little butter gets golden and extra crunchy — it elevates salads (and everything else).
Combined, these make the bowl delightfully crunchy and satisfying.
Parmesan is another essential: finely grated or shaved, it adds nutty, savory saltiness. Toss some with the Brussels and quinoa, then sprinkle more on top for maximum flavor.
This salad is versatile, seasonal, and exactly what I want to eat — simple, crunchy, and delicious.
Warm Brussels Crunch Salad
Warm Brussels Crunch Salad
4
people
20
15
35
Ingredients
- 1 cup cooked quinoa
- 1 tablespoon unsalted butter
- ½ cup seasoned panko breadcrumbs
- 1 pound Brussels sprouts, stems removed and sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- kosher salt and pepper
- ⅓ cup Marcona almonds, chopped
- ¼ cup freshly grated Parmesan cheese
lemon vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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Use leftover quinoa if you have it; otherwise cook a quick batch (about 15 minutes). You can substitute another grain if you prefer.
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Make the lemon vinaigrette first so it’s ready. It stores well in the refrigerator for several days — shake or whisk before using.
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Toast the breadcrumbs: heat the butter in a small skillet over medium heat, add the panko, and stir until golden and crunchy, about 2–3 minutes. Remove from heat and set aside.
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Heat the olive oil in a large skillet over medium-low. Add the Brussels sprouts, garlic, and a big pinch of salt and pepper. Cook, stirring often, until the sprouts soften slightly and turn bright green. Stir in the cooked quinoa.
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Transfer the Brussels and quinoa to a large bowl. Drizzle with the lemon vinaigrette and toss to combine. Top with chopped Marcona almonds, grated Parmesan, and the toasted breadcrumbs. Serve immediately while warm; leftovers are also delicious chilled.
lemon vinaigrette
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Whisk together the vinegar, lemon juice, honey, garlic, salt, and pepper. Continue whisking while slowly streaming in the olive oil until emulsified. Store in a sealed container in the fridge for up to a week.
Did you make this recipe?
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So much crunch.