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Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing
This fall salad is made with quinoa and farro, roasted Brussels sprouts, sweet potato with arugula, apples and maple tahini dressing.
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This roasted Brussels sprout grain salad is everything you want in a hearty fall salad—warm, cozy, and packed with texture. Nutty farro and fluffy quinoa make it satisfying enough for lunch or dinner, while roasted Brussels sprouts, sweet potatoes, crisp apples, and peppery arugula add layers of flavor. Tossed in a creamy maple tahini dressing, this wholesome salad is perfect for meal prep, holiday side dishes, or a light yet filling weeknight meal. Looking for more fall recipes? Try my Fall roasted squash salad with yogurt-tahini dressing or cozy up with Fall gnocchi with butternut squash, brown butter, pancetta & sage.
Why You’ll Love This Recipe
- Balanced and hearty — protein-packed quinoa and farro make this salad filling enough for a meal.
- Seasonal flavors — roasted Brussels sprouts, sweet potato, and apples bring cozy fall vibes.
- Creamy maple tahini dressing — a sweet, nutty, and tangy finish that ties everything together.
Key Ingredients in This Recipe
- Brussels sprouts – Look for tight heads of Brussels sprouts with 1-2″ in diameter. Remove any yellowing leaves from the outside of the sprouts. I cut them in half before roasting them so the cut side caramelizes slightly.
- Butternut squash – Butternut squash has a sweet nutty taste similar to pumpkin or sweet potatoes. The flavor and creamy texture of the roasted squash is complements the nutty dressing and tart apple in this recipe.
- Tahini – Tahini is a condiment used in Middle Eastern cooking made from blended/ ground hulled sesame seeds. A touch of maple syrup sweetens this dressing, while the combination of lemon and apple cider vinegar are used to brighten it up.
- Farro – Farro is an ancient grain. It looks similar to cooked grains of brown rice and has a nutty, complex taste. Italians use it in place of rice to create risottos and it tastes great added to salads. I use it in combination with quinoa for added texture and flavor though one or the other can be used.
- Quinoa – Quinoa is a whole grain cooked similar to rice. I cook the grains in chicken broth for added flavor but you can substitute water or vegetable broth in a pinch. There are a few different types but white quinoa is the most common.
- Arugula – The peppery greens complement this simple salad. While I love wild arugula, kale, baby kale or spinach can easily be used.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roast the Brussels sprouts and sweet potatoes ahead of time—this makes assembly quick and ensures the grains and veggies are completely cooled for the best texture.
Swaps and Substitutions
- Quinoa or farro can be swapped for brown rice, bulgur, or couscous.
- Brussels sprouts can be replaced with roasted cauliflower, broccoli, or green beans.
- Sweet potatoes can be swapped with butternut squash, pumpkin, or carrots.
- Arugula can be replaced with baby spinach, kale, or mixed salad greens.
- Maple tahini dressing can be swapped with a simple balsamic vinaigrette or lemon-tahini dressing.
Special Equipment
Food processor – I use a food processor to quickly make my dressing. It can also be done by hand if needed!
How to Make Roasted Brussels Sprout Salad (Step-by-Step)
Blend to combine. Pulse until the ingredients are combined then slowly add the olive oil with the food processor running. Season to taste with salt and pepper and set aside until ready to use. If making in advance then store, refrigerated, in an airtight container.
Step 5: Toss to combine and serve. Add the arugula, grains, roasted vegetables, apple and hazelnuts to a large salad or mixing bowl. Drizzle with ¼ of the dressing, tossing to combine and adding more dressing if needed. Serve.
How to Serve This Recipe
- Serve warm as a hearty lunch or dinner salad.
- Let it cool slightly and enjoy as a side dish for fall or holiday meals.
- Add extra protein like grilled chicken, salmon, or roasted chickpeas to make it a complete meal.
- Top with extra nuts or seeds for crunch and added flavor.
- Drizzle a little extra maple tahini dressing just before serving for a creamy finish.
How to Store This Recipe
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the maple tahini dressing separate if possible, and toss just before serving to maintain texture.
- Reheat gently in the microwave or oven if serving warm; the grains and roasted vegetables reheat beautifully.
- This salad also works well cold as a grab-and-go lunch option.
Can I use different grains?
Yes! Brown rice, bulgur, or couscous work well instead of quinoa or farro.
What’s in maple tahini dressing?
The dressing is made with tahini, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, garlic, and olive oil.
Can I swap the Brussels sprouts?
Roasted cauliflower, broccoli, or green beans are great alternatives.
Is this salad vegan?
Yes, as long as you keep the maple tahini dressing vegan-friendly.
Can I make it ahead?
Absolutely! Roast the veggies and cook the grains in advance, then assemble just before serving.
Other Recipes to Try
If you enjoy this recipe, check out these healthy options:
- Shaved Brussels Sprouts Salad
- Roasted Balsamic Brussels Sprouts with Bacon
- Fall Roasted Squash Salad with Tahini Dressing
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Roasted Brussels Sprout Grain Salad with Maple Tahini Dressing
Rate this Recipe
Equipment:
Ingredients:
For the roasted vegetables:
- ½ pound Brussels sprouts, halved
- 2 cups diced Butternut squash
- 2 tablespoons extra virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the maple tahini dressing:
- ¼ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoons Dijon mustard
- 2 cloves garlic smashed
- ⅓ cup olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For assembly:
- 1¼ cup chicken stock
- ¼ cup quinoa
- ¼ cup farro
- 3 cups wild arugula
- 1 medium green apple, cored and diced
- ⅓ cup toasted hazelnuts, chopped
Instructions:
For the roasted vegetables:
- Heat oven to 400ºF (200ºC).
- Toss the Brussels sprouts and the butternut squash in the olive oil and season with salt and pepper. Arrange on a baking sheet in an even single layer.
- Roast until the squash is tender and the Brussels sprouts have slightly caramelized on the underside, about 20 minutes.
For the maple tahini dressing:
- Add the tahini, maple syrup, vinegar, lemon juice, Dijon mustard and garlic to the bowl of a food processor fitted with the blade attachment.
- Pulse until the ingredients are combined then slowly add the olive oil with the food processor running. Season to taste with salt and pepper and set aside until ready to use. If making in advance then store, refrigerated, in an airtight container.
For assembly:
- In a medium saucepan over medium heat bring the chicken stock to a boil.
- Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.
- Add the arugula, grains, roasted vegetables, apple and hazelnuts to a large salad or mixing bowl. Drizzle with ¼ of the dressing, tossing to combine and adding more dressing if needed. Serve.
Notes:
Roast the Brussels sprouts and sweet potatoes ahead of time—this makes assembly quick and ensures the grains and veggies are completely cooled for the best texture.
Nutrition:
Calories: 598kcal | Carbohydrates: 52g | Protein: 12g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Cholesterol: 2mg | Sodium: 151mg | Potassium: 919mg | Fiber: 9g | Sugar: 16g | Vitamin A: 8269IU | Vitamin C: 71mg | Calcium: 143mg | Iron: 4mg
DID YOU MAKE THIS?
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I LOVE this recipe! I make it constantly during the fall. It’s healthy, filling, and easy for a weeknight meal. I use butternut squash (not sweet potatoes) and I add crispy pancetta which pairs really nicely with everything. Highly recommend making this!
Makes me so happy to hear!! I love pancetta in everything so I can’t wait to try this add! Thank you Haley!