Warm Brussels Caesar Salad with Crunchy Quinoa

A cozy elevated salad from Natalie’s kitchen — crisp romaine, warm roasted brussels, creamy tahini caesar dressing, and crunchy toasted quinoa layered together into the perfect balance of comfort and freshness.

This is the kind of salad that completely changes people’s minds about salads.

Warm crispy brussels. Creamy garlicky dressing. Crunchy quinoa scattered over every bite.

It somehow feels both cozy and fresh at the same time.

I especially love making this during cooler months because it still gives you that bright vibrant salad feeling while adding enough warmth and texture to feel deeply satisfying.

And honestly…the crunchy quinoa might be my favorite part.

Little golden crispy bites tucked into every forkful make the whole thing feel extra special.

This is one of those recipes that’s simple enough for weeknights but beautiful enough for a holiday table too.

Why We Love It

Brussels Sprouts

Rich in vitamin C and antioxidants that help support collagen production and overall skin vitality.

Tahini

Loaded with healthy fats and minerals that help nourish the skin while creating a creamy luxurious dressing.

Garlic

Brings bold flavor while naturally supporting overall wellness and balance.

Quinoa

Packed with protein, amino acids, and nutrients that help support healthy skin and overall nourishment.

Extra Virgin Olive Oil

Healthy fats and antioxidants help support skin hydration and glow from within.

Ingredients

Salad

• 1 head romaine, chopped
• 1 pound brussels sprouts, trimmed and sliced
• fresh cracked black pepper

Crunchy Quinoa

• 1 cup cooked quinoa
• 1 tablespoon extra-virgin olive oil
• sea salt
• black pepper

Tahini Caesar Dressing

• 1/4 cup tahini
• juice of 1/2 lemon
• 2 garlic cloves
• 1 teaspoon Dijon mustard
• 2 tablespoons grated parmesan
• 2 anchovy fillets
• water as needed for thinning
• sea salt
• black pepper

Optional:

• nutritional yeast instead of parmesan
• extra parmesan
• chili flakes

Directions

Preheat the oven to 375 degrees.

Line two baking sheets with parchment paper.

Place the brussels sprouts onto one sheet pan and the cooked quinoa onto the other.

Drizzle both with olive oil and season with salt and pepper.

Spread evenly and roast for about 15 minutes.

The brussels should become slightly crispy around the edges while the quinoa turns lightly golden and crunchy.

Meanwhile, add all dressing ingredients to a jar or blender and blend until smooth and creamy, adding water as needed to thin.

Add the chopped romaine to a serving bowl.

Top with the warm roasted brussels.

Drizzle generously with the dressing and finish with the crunchy quinoa and fresh cracked black pepper.

Serve immediately while warm.

Glow Note

I love recipes like this because they feel comforting while still packed with fresh nourishing ingredients.

Warm. Crisp. Creamy. Crunchy.

The kind of salad that actually feels exciting to eat.

Love + Eat Well,
Natalie