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Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata

by 32 Comments

I’m so excited for the holidays.

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata | Whisk and Shout

I’ve been mildly homesick ever since fall break, which is a little unnatural for me, and I’ve attributed it to my longing for the holidays and all the festive baking, decorating, and music I love at home.


Plus, you can’t light candles in dorms at college, and it’s truly a tragedy. How am I supposed to experience fall and winter without a ton of spice-scented candles???

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata | Whisk and Shout

I’ve already started planning my Thanksgiving prep list, and I’m weirdly excited for Christmas baking.

I also may or may not have listened to All I Want For Christmas Is You on the elliptical last week.

It’s bad.

Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata | Whisk and Shout

This salad is a perfect holiday side or appetizer. Celebrating winter produce, this grain salad combines caramelized brussels sprouts and red onions with quinoa and is topped with a seedy pistachio gremolata! It’s unusual, delicious, and super easy to throw together. Enjoy!

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Roasted Brussels Sprouts Quinoa Salad with Pistachio Gremolata
Author: 
Recipe type: Side, Lunch, Dinner
Total time: 
Serves: 1-2 as a main, 4-6 as a side
 
This grain salad combines caramelized brussels sprouts and red onions with quinoa and is topped with a seedy pistachio gremolata!
Ingredients
  • ¼ cup pistachios, shelled
  • 2 tbsp breadcrumbs
  • 1 tsp chia seeds
  • 1 tsp flaxseed
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 0.3 lb brussels sprouts, chopped (about 1 cup)
  • ½ a red onion, sliced
  • 1 cup cooked quinoa
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts and red onion with olive oil and balsamic vinegar. Bake in preheated oven for 20 minutes, until veggies are carmelizing. Remove from oven and set aside on a wire rack.
  3. Meanwhile, in a food processor, pulse together pistachios, breadcrumbs, and garlic powder until finely chopped and combined. Stir in chia and flax seeds.
  4. In a large bowl, toss quinoa, roasted Brussels sprouts and red onion with salt and pepper to taste.

 

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Comments

  1. Shashi at RunninSrilankan says

    Medha, this Brussels Sprouts salad doesn’t only sound delicious, it is so packed with healthy ingredients – what a fantastic addition to the Thanksgiving table! Fingers crossed the next few weeks pass quick so you can get home to enjoy all the baked goodies AND candles 🙂

    Reply

  5. Julia Mueller says

    Everything about this dish looks absolutely perfect to me! I’m all about brussels sprouts and am digging this pistachio infusion you’ve got going on. Definitely perfect to enjoy any night of the week 😀

    Reply

  11. David @ Spiced says

    Totally wrong that you can’t light spiced candles in dorm rooms! I get it though. Although when I was in college, I totally broke that rule and lit candles while typing papers. It somehow kept me in a good mood while writing what seemed like endless pages and pages and pages. 🙂 I wonder if you can get one of those plug-in spiced scents instead? Anyways, this salad sounds awesome! Love the roasted Brussels and the pistachios in there. Yum!!

    Reply

  15. Ashley says

    I totally remember that no candle rule in college too! No fun! But I get it haha

    ANYWAY this salad!! I love brussels but I am so digging what you did with the pistachios!

    Reply

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