Mediterranean Roasted Brussels Sprouts Quinoa Lentil Salad with Spicy Caesar Dressing
This wholesome salad combines roasted Brussels sprouts, fluffy quinoa, and earthy lentils for a power-packed Mediterranean-inspired bowl. Tossed in a creamy, spicy Caesar dressing made lighter and fresher with yogurt and olive oil, it’s a satisfying meal full of plant-based protein, fiber, and bold flavor.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Salad
1 cup Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and black pepper, to taste
½ cup cooked quinoa (any color)
½ cup cooked green or brown lentils
¼ cup cherry tomatoes, halved
¼ cup cucumber, diced
¼ cup red onion, thinly sliced
2 tbsp chopped fresh parsley
1 tbsp toasted almonds or sunflower seeds (optional, for crunch)
1 tbsp crumbled feta (optional, for a Mediterranean touch)
For the Spicy Caesar Dressing
2 tbsp Greek yogurt (or tahini for dairy-free)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp Worcestershire sauce (or ½ tsp anchovy paste for classic Caesar flavor)
½ tsp chili flakes or hot paprika (adjust to taste)
Salt and pepper to taste
1–2 tbsp water, to thin
Instructions
1. Roast the Brussels Sprouts
Preheat oven to 400°F (200°C).
Toss halved Brussels sprouts with olive oil, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes, flipping halfway, until golden and crisp on the edges.
2. Cook the Quinoa & Lentils
Cook quinoa according to package instructions (1 part quinoa : 2 parts water).
Boil lentils until tender but not mushy, then drain and cool.
Let both cool slightly before combining with other ingredients.
3. Make the Spicy Caesar Dressing
In a small bowl, whisk together yogurt, olive oil, lemon juice, mustard, garlic, Worcestershire sauce, chili flakes, salt, and pepper.
Add water to reach your desired consistency.
4. Assemble the Salad
In a large bowl, combine roasted Brussels sprouts, quinoa, lentils, cherry tomatoes, cucumber, red onion, and parsley.
Pour over the dressing and toss gently to coat everything evenly.
Sprinkle with almonds and feta if using.
5. Serve
Serve warm or at room temperature.
Garnish with extra parsley and a squeeze of lemon.
Notes & Tips
You can roast other veggies like carrots or cauliflower along with Brussels sprouts.
For a milder flavor, reduce chili flakes in the dressing.
Great for meal prep — lasts up to 3 days in the fridge (store dressing separately).
Make it vegan by swapping Greek yogurt for tahini and skipping feta.
❓ frequently asked questions FAQ
Q: Can I use canned lentils?
Yes, rinse and drain them well before adding to the salad.
Q: Is this salad served warm or cold?
It’s delicious both ways — warm for dinner, or chilled for lunch meal prep.
Q: Can I make the dressing ahead?
Yes! Store in an airtight jar in the fridge for up to 5 days. Shake before using.
Nutritional Information
Calories: ~430 kcal
Protein: 19 g
Fat:17 g
Carbohydrates: 45 g
Fiber: 9 g