Name: Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1 ½ cups cooked lentils (from a 15oz/443ml 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; 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

Jump to Recipe· 3.9 from 9 reviews

I absolutely love sharing this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe because it brings such vibrant flavors and textures together in one colorful, wholesome dish. From the crispy roasted sprouts to the nutty quinoa, hearty lentils, and that irresistibly creamy, spicy Caesar dressing, every bite feels like a celebration. It’s one of my favorite ways to enjoy a nourishing meal that’s both comforting and packed with personality.

Why You’ll Love This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe

What makes this salad truly special to me is the incredible balance of bold and subtle flavors. The Brussels sprouts get beautifully caramelized in the oven, developing a slight sweetness and crunch that contrasts perfectly with the soft quinoa and tender lentils. Then, the spicy Caesar dressing brings a zesty, tangy kick that ties everything together in such a satisfying way. Every mouthful bursts with layers of taste that feel both fresh and indulgent at once.

I also appreciate how easy this recipe is to make, even on busy days. The quinoa and lentils cook while the Brussels sprouts roast, and the dressing is quick to whip up in the blender. It feels fancy enough for entertaining but simple enough for a weeknight meal, which is exactly why I keep coming back to it. Plus, it’s a fantastic dish to bring to potlucks or holiday dinners—the colors and flavors impress everyone, and it fits nicely for a variety of diets. That’s the magic of this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe.

Ingredients You’ll Need

The image shows many small bowls and jars with different ingredients arranged on a white marbled surface. In the center, there is a white bowl full of bright green Brussels sprouts with textured leafy surfaces. Around it, there are various small white bowls holding raw cashews, mixed quinoa seeds in white, red, and black, yellow nutritional yeast flakes, green capers, and dark cooked lentils. Two small plates hold sun-dried tomatoes in dark red and a dollop of mustard yellow sauce. On a small wooden board beside the bowls, there are whole and peeled garlic cloves, two yellow lemons—one halved—and two bottles with sauces, one brown and one orange. There are also two clear jars filled with a light brown powder, one with a spoon inside, and a glass jar filled with pink pickled onions. The setting feels fresh and organized, with a good mix of colors and textures visible. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully straightforward but essential for creating the perfect harmony of taste and texture. Each one brings something special—nutritional depth from the lentils and quinoa, crunch from the Brussels sprouts and seeds, and that unforgettable creamy and spicy hit from the dressing.

Quinoa (½ cup): Rinsed well to fluff up nicely when cooked, providing a lovely nutty foundation.
Vegetable stock (1 cup): Adds savory depth to the quinoa while keeping the dish vegetarian-friendly.
Brussels sprouts (1 lb, halved): The star of the salad, roasting them brings out their natural sweetness and gives a satisfying crunch.
Olive oil (1 tablespoon + 1 tablespoon for dressing): Used for roasting and dressing, it adds richness and smoothness.
Onion powder & garlic powder (½ teaspoon each): Essential for seasoning the sprouts and elevating their flavor.
Sea salt and ground black pepper: To taste, balancing and enhancing all ingredients.
Raw cashews (½ cup, soaked): Creates the base for the creamy, spicy Caesar dressing when blended.
Garlic cloves (3): Provide that unmistakable punch in the dressing.
Nutritional yeast (2 tablespoons): Adds a cheesy, umami flavor without dairy.
Capers (1 tablespoon): Bring a subtle brininess that brightens the dressing.
Lemon juice (1½ tablespoons): Gives acidity and freshness to balance the richness.
Dijon mustard (1 teaspoon): Adds a mild heat and ties the dressing ingredients together.
Vegan Worcestershire sauce (1 teaspoon): Provides depth and complexity to the dressing.
Hot sauce (1-2 teaspoons): The secret spicy kick that wakes up the entire salad.
Water (⅓ cup): Helps achieve the perfect dressing consistency without watering down flavor.
Cooked lentils (1½ cups): Adds protein and earthiness, making this salad quite filling.
Pickled red onions (⅓ cup): Offer tangy brightness and a pop of color.
Oil-packed sun dried tomatoes (¼ cup, finely chopped): Bring a sweet and intense tomato flavor.
Toasted sunflower seeds (3 tablespoons): Provide crunch and a nutty finish.
Chopped parsley or chives (optional): Fresh herbs to sprinkle on top for an added burst of color and freshness.

Directions

Step 1: Preheat your oven to 425°F to get a hot environment perfect for roasting the Brussels sprouts until they’re golden and tender.

Step 2: While the oven warms, prepare the quinoa by combining the rinsed quinoa and vegetable stock in a small saucepan. Bring to a boil, then reduce the heat to low and let it simmer until all the liquid is absorbed and the quinoa’s little tails pop out, about 15 minutes. Set it aside to cool slightly.

Step 3: Toss the halved Brussels sprouts with olive oil, onion powder, garlic powder, salt, and pepper directly on a baking sheet. Make sure they’re in a single layer with the cut side down so they get that incredible caramelization. Roast for about 20 minutes until golden brown and fork-tender.

Step 4: While the sprouts roast, make the dressing. In a high-speed blender, combine soaked cashews, garlic cloves, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, water, salt, and pepper. Blend on high for about a minute until completely smooth and creamy. Taste the dressing and adjust seasoning according to your heat or acidity preferences, then set aside.

Step 5: In a large serving bowl, combine the cooled quinoa with the roasted Brussels sprouts and cooked lentils. Toss gently so everything mixes but the sprouts stay intact.

Step 6: Drizzle the spicy Caesar dressing generously over the salad. Top with pickled red onions, finely chopped sun-dried tomatoes, toasted sunflower seeds, and fresh herbs if using. Finish with a sprinkle of freshly cracked black pepper and serve immediately for the best flavor and texture.

Servings and Timing

This recipe yields about 4 servings, making it perfect for a family meal or sharing with friends. Prep time takes around 10 minutes, plus 15 minutes to cook the quinoa and 20 minutes to roast the Brussels sprouts, so overall you’re looking at about 40 minutes from start to finish. There’s no required resting time, though letting the quinoa cool a bit before combining helps maintain a great texture.

How to Serve This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe

A white bowl filled with two layers, the bottom layer is a mix of light and dark quinoa with small round grains, and on top, a layer of golden brown roasted Brussels sprouts, some cut in half showing their soft texture inside, with slightly charred edges. A woman's hand holds a spoon above the bowl, pouring a smooth, light beige sauce onto the Brussels sprouts, with some of the sauce dripping down. To the side on a white marbled surface is a glass measuring cup filled with the same sauce. The scene is bright and cozy, with a wooden base under the bowl and soft natural light. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad as a hearty main dish or as a substantial side. It pairs wonderfully with grilled tofu or tempeh for a complete plant-based plate, or alongside roasted chicken if you prefer meat. For a lighter meal, I sometimes add a simple green side like mixed baby greens dressed with lemon vinaigrette to balance the richer flavors.

When plating, I like to serve it in a wide, shallow bowl so the vibrant colors and textures shine through. Garnishing with extra sunflower seeds or fresh herbs adds a beautiful finishing touch that really makes the dish pop visually. For casual gatherings and potlucks, I serve it at room temperature—it holds up beautifully and the flavors marry wonderfully as it sits.

In terms of beverages, this salad is fantastic with a crisp white wine like a Sauvignon Blanc or a zesty sparkling water infused with citrus and fresh herbs. For warmer occasions, a chilled herbal iced tea complements the spicy dressing perfectly. Whether it’s a relaxing weeknight dinner or a festive occasion, this salad feels versatile and impressive.

Variations

I often like to experiment with this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe to suit different diets and cravings. For instance, if you’re gluten-free, you’re all set since quinoa and lentils are naturally gluten-free. To make it nut-free, you could swap the cashews in the dressing for sunflower seeds or pumpkin seeds to keep that creamy texture without compromising flavor.

If you want to switch up the flavor profile, try adding roasted sweet potatoes or beets for a touch of sweetness and earthiness. You can also substitute the lentils with chickpeas or cannellini beans if you prefer a different bite. For a different dressing twist, adding fresh herbs like dill or basil into the spicy Caesar blend gives a refreshing lift that I adore on warmer days.

For a shortcut, you can cook quinoa and lentils in an electric pressure cooker or Instant Pot. Roasting the Brussels sprouts on a grill pan also adds a wonderful smoky flavor that pairs beautifully with the spicy, creamy dressing. I always encourage playing around until you find your perfect spin on this dish!

Storage and Reheating

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to 3 days. I recommend keeping the dressing separate if you know you won’t be eating it right away to prevent the Brussels sprouts or quinoa from becoming soggy. However, if already tossed, it still tastes delicious when slightly chilled or at room temperature.

Freezing

I don’t usually freeze this salad because the texture of Brussels sprouts and the fresh dressing doesn’t always hold up well after thawing. If you do want to freeze it, separate the components—quinoa and lentils freeze fine, but roasted Brussels sprouts may become mushy. Freeze them in separate airtight containers for up to 2 months and thaw overnight in the fridge before recombining. Dress the salad just before serving for the best results.

Reheating

To warm up leftovers, I gently reheat just the roasted Brussels sprouts and quinoa in a skillet over medium heat to restore their crispness and warmth. Avoid microwaving the salad all together as that tends to make the sprouts soggy and the dressing lose its creaminess. Once heated, toss the warm components with fresh lentils and add the dressing freshly blended or reserved. This method really keeps the salad tasting fresh and vibrant.

FAQs

Can I use brown lentils instead of canned lentils in this recipe?

Absolutely! Brown lentils work wonderfully in this salad. Just cook them until tender but not mushy, about 20-25 minutes, then drain and cool before mixing. Using dried lentils gives you more control over texture and reduces added sodium if that’s a concern.

Is the spicy Caesar dressing vegan?

Yes, this dressing is entirely vegan! It relies on cashews and nutritional yeast for creaminess and umami instead of traditional dairy ingredients. The vegan Worcestershire sauce keeps it free from animal products too, making it suitable for plant-based diets.

Can I roast the Brussels sprouts ahead of time?

Definitely! You can roast the sprouts up to a day in advance and store them in the fridge. I recommend reheating them briefly in a hot pan or oven to bring back some crispness before tossing in the salad. This makes meal prep easier for busy days.

What if I don’t have nutritional yeast?

If you don’t have nutritional yeast, you can substitute with a little bit of vegan Parmesan or omit it altogether. The dressing will lose a bit of its cheesy depth, but the capers, lemon, and spices will still make it flavorful. I love that this recipe is forgiving.

How spicy is the dressing, and can I adjust the heat?

The dressing has a pleasant, mild kick that you can easily adjust to your taste by varying the amount of hot sauce. Start with one teaspoon if you’re sensitive to heat and add more gradually. The creamy base helps mellow out the spice, so it’s never overwhelming.

Conclusion

I can’t recommend this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing Recipe enough—it’s one of those dishes that feels luxurious yet down-to-earth. The combination of roasted vegetables, hearty grains, and that addictive creamy dressing always wins praise at my table. I hope you enjoy making and sharing it as much as I do. Give it a try soon; I promise it’ll become one of your go-to favorites!