Roasted Brussel Sprout and Yam Quinoa Salad

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x



For the Salad

  • 1 lb cooked sliced chicken breast, optional
  • 1 lb brussel sprouts, halved
  • 1 lb yams, diced
  • 1 bunch green kale, roughly chopped
  • 1 bunch purple kale, roughly chopped
  • 1/4 cup red quinoa
  • 1/4 cup pumpkin seeds
  • 4 ounces chèvre goat cheese
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • Salt, pepper
  • Olive oil

For the Vinaigrette

  • ¾ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 12 tablespoons white sugar
  • ½ teaspoon salt
  • 1/4 teaspoon dijon mustard


  1. Preheat oven to 400˚F. Grease a large baking pan.
  2. Make the vinaigrette: Whisk vinegar, olive oil, salt, mustard and sugar together in a bowl until sugar is dissolved; set aside.
  3. Toss brussel sprouts in a large bowl with a pinch of salt and pepper and a drizzle of olive oil. Pour onto prepared pan. Toss yams in the same bowl with a pinch of salt, brown sugar, cinnamon, and a drizzle of olive oil. Pour onto the pan.
  4. Arrange the yams and brussel sprouts into an even layer and place on a middle rack in the oven. Cook for 30 minutes, until softened. Remove from heat and set aside on a wire rack to cool. Keep the oven on.
  5. While vegetables are cooking, add quinoa and 1 cup water to a small pot. Bring to a boil, simmer for 15 minutes, until bran on quinoa is obviously visible. Remove from heat and set aside.
  6. Toast the pumpkin seeds for 1-2 minutes in the oven. Remove from heat and let cool.
  7. In a large mixing bowl, toss together kale, quinoa, yams, brussel sprouts, pumpkin seeds, and dried cranberries with the vinaigrette. Top with chèvre cheese and serve.