This tahini-caesar brussels sprouts salad will make you a salad lover! Full of flavor from the roasted brussels sprouts, pickled onion, and tangy tahini caesar dressing and tons of texture from the crispy quinoa. This salad comes together quickly and makes a great side dish or easy dinner recipe!

Why you’ll love this tahini-caesar brussels sprouts salad

I love salads, but they don’t always love me back. Eating too many raw veggies can cause me a little bloating. I’ve noticed making salads with a mix of greens and roasted veggies, they not only taste so warm and comforting, but they are also easier on digestion!

• Easy to make! There are a few components, but they’re all quick and easy!
• Full of texture and flavor – no boring salads over here!
• Vegan and gluten-free!
• You can add your favorite protein for a complete meal or serve this as a side salad.
• Full of good-for-you ingredients!

How to make brussels sprouts caesar salad

See full recipe card below! But you’ll need:

• Brussels sprouts
• Olive oil: Can sub avocado oil or oil of choice
• Seasonings: We’ll mainly use salt & pepper!
• Cooked Quinoa
• Pickled onion: You can use homemade or store-bought. I’ll leave a homemade quick pickled onion recipe in the recipe card!
• Arugula
• Tahini
• Garlic cloves
• Lemon juice
• Capers
• Greek yogurt or sour cream: Dairy-free or regular! I like to use the brand Forager vegan sour cream. This just adds creaminess to the dressing!
• Parmesan cheese, for topping: I use VioLife cheese for a dairy-free option!

Instructions:

• Roast the brussles sprouts: Cut the sprouts in half and toss them in oil, salt, and pepper. Place cut-side down on a lined baking sheet. Roast for 25-30 minutes.
• Make the crispy quinoa: Add the cooked quinoa to a large bowl. Toss in olive oil and salt and pepper. Spread evenly onto a lined baking sheet and roast until crispy.
• Make the dressing: Blend everything in a blender until smooth. Place in the fridge until ready to use. I love using my Beast Blender for this!

How to store leftover tahini-caesar brussels sprouts salad

This salad is best served straight away, however you can store the ingredients separately to have later on in the week!

• Roasted brussels sprouts: Store in an air-tight container in the fridge.
• Crispy quinoa: Store in an air-tight container on your counter (or at room-temp).
• Dressing: Store in an air-tight container in the fridge.
• Pickled onion: Store in a mason jar or air-tight container in the fridge.

More recipes to try

• Cava harissa avocado bowl
• Roasted greek potatoes with whipped feta
• Vegan roasted broccoli caesar salad
• Copycat sweetgreen crispy rice bowl
• Healthy chicken pot pie soup (vegan options)
• Copycat Bitchin’ sauce

Roasted Brussels Sprouts Caesar

This roasted brussels sprouts caesar will make you a salad lover! Full of flavor from the roasted brussels sprouts, pickled onion, and tangy tahini caesar dressing and tons of texture from the crispy quinoa. This salad comes together quickly and makes a great side dish or easy dinner recipe!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

Quick pickled onions (can use store-bought to make this quicker)

• 1 large red onion
• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/2 tbsp monk fruit *can sub honey or other sugar
• 1 tsp sea salt
• 1/4 tsp garlic powder
• pinch of red pepper flakes

Tahini Caesar Dressing

• 1/3 cup greek yogurt or plain dairy-free yogurt. You can also use something like Forager or Kite Hill's vegan sour cream.
• 5 tbsp tahini
• 2-3 tbsp lemon juice
• 3 large garlic cloves
• 1 tsp capers
• 1/2 tsp dijon mustard
• 1/2 tsp black pepper & sea salt
• 2 tbsp olive oil
• 1/4-1/3 cup water, as needed
• pinch of red pepper *optional!
• 1 tbsp nutritional yeast *optional!

Roasted Brussels Sprouts

• 12 oz bag of brussels sprouts
• 1 tbsp olive oil
• salt & pepper, to taste

Crispy quinoa

• 1 cup cooked quinoa
• 1 tbsp olive oil
• salt & pepper, to taste

Assembling the salad

• Arugula
• parmesan cheese *Dairy-free or regular

Instructions

 

Quick pickled onions

• Slice the onions super thin and place in a large mason jar or canning jar with a wide mouth.
• In a saucepan, combine the remaining ingredients. Bring to a simmer over medium heat. Pour the liquid over the onions, in the jar. Let cool to room temp, then lid the jar and place in the fridge.

Roasted Brussels sprouts and crispy quinoa

• Preheat oven to 450F. Cut the brussels sprouts in half. Add to a large bowl with oil and seasonings. Toss well. Then arrange the sprouts cut side down on a baking sheet. Roast the brussels sprouts for 20-25 minutes.
• White they are roasting, add the cooked quinoa, oil, and seasoning to a large bowl. Mix well. Arrange on a lined baking sheet. You can make the crispy quinoa in the air fryer or in the oven when the brussels are done. For the air fryer: Cook on 375F for 15-20 minutes, tossing every 8-10 mins until golden and crispy. If they are getting too dark, lower the temp.
• To make in the oven, cook at 375f for 25-30 mins, tossing every 10 minutes, until golden and crispy.

Dressing

• While the sprouts and quinoa cook, make the dressing. Combine everything in a blender and blend until smooth. Store in the fridge until ready to use.

Assembling the salad

• Add a base of arugula. Then add the roasted brussels sprouts, pickled onion, and crispy quinoa. Drizzle the dressing over top and toss! Enjoy right away!