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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 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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!