Harvest Sautéed Brussels Sprout Salad with Quinoa

Brussel Sprouts! They sometimes get a bad rep. Years ago, the first time I made this Brussels sprouts salad for my grandfather, he flat out refused to try it. But since he looooooved me so much, after just a little prodding, he agreed. And you know what? He loved it!

If you’ve tried brussels sprouts before and haven’t enjoyed them, I think I know why. It’s because when you overcook brussels sprouts, they get kind of bitter.. and to be frank, a little stinky.  And they’re very, very easy to overcook. BUT, when properly cooked they’re super delicious and very nutritious (tons of vitamins & fiber)! Personally, I think they’re best when cooked just enough to brighten the flavor and soften them a bit. 

I’ve been making this brussels spouts salad on its own as a side dish for ages, and it’s always a hit, especially at holiday gatherings. When you mix the sautéed brussels sprouts with some fruit for sweetness and nuts and seeds for crunch, it turns into an absolutely delicious dish.

I like to serve it and quinoa for a complete vegetarian meal (like I did here) on Meatless Mondays, and I’ve served it with salmon or grilled chicken, too. I just LOVE recipes I can customize or repurpose into something new. 

Sautéed Brussels Sprouts & Quinoa Salad

A delicious and easy vegetarian meal, made with perfectly sautéed Brussels sprouts, apples, and served over tender quinoa. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 cup 1 cooked quinoa
  • 2 cups shredded brussels sprouts
  • 1 tbsp ghee or butter
  • 1/3 cup pecans, or substitute almonds or walnuts
  • 1/3 cup dried cranberries
  • 1 apple diced
  • 1 clove garlic
  • 1 tbsp flax seed
  • salt and pepper, to taste



  1. Rinse and cook the quinoa according to package directions. 

  2. Once cooked, fluff the quinoa with a fork and set it aside. 

Brussels Sprouts

  1. While the quinoa cooks, remove the stems from brussels sprouts and thinly slice with a knife or shred with a mandolin. *Time saving tip: Buy a bag of pre-shredded sprouts

  2. Heat the ghee or butter over medium heat, then stir in the Brussels sprouts. 

  3. Sauté for about 5-7 minutes, or until they just turn a a brighter & darker shade of green. *Be careful not to overcook them – brussels sprouts get bitter if you do.

  4. Remove from heat and stir in cranberries, nuts, flax seeds, and apple. In a bowl, combine with quinoa and serve.

  5. Season with salt and pepper to taste, and serve in bowls with the quinoa.

Check out some of the other mouth-watering salad recipes on my blog, like this Harvest Spinach Salad with Rosemary Grilled Chicken or Zucchini Caprese Salad.