clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Toasted quinoa salad topped with pomegranate seeds in a white bowl.

Garlic Sage Toasted Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


This Garlic Sage Toasted Quinoa Salad is layered with fall flavor from the roasted veggies to the creamy apple butter tahini dressing. Great to meal prep ahead to make adding veggies to your plate during the week a lot easier and tastier. 


  • Avocado oil for cooking and roasting
  • 1/2 cup dry quinoa
  • 1 lb brussels sprouts, trimmed and thinly sliced
  • 2 shallots, sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry thyme
  • 1/4 tsp fennel seeds, optional
  • 10 leaves of sage
  • 3 cloves garlic
  • 1/3 cup raw pepitas
  • 8 leaves of kale, stems removed and finely chopped
  • 1 tsp extra virgin olive oil
  • 1 lemon
  • 1/4 cup pomegranate seeds
  • Kosher salt to taste

Apple Butter Tahini Dressing

  • 1/4 cup tahini
  • 2 tbsp apple butter
  • 1 tsp dijon mustard
  • 1 clove garlic, grated
  • 12 tsp maple syrup, optional
  • 34 tbsp water


  1. Preheat the oven to 425F. Prep and cook the quinoa according to package instructions then set aside to cool.
  2. To a lined sheet pan, add the brussels sprouts and shallots then top with the garlic powder, onion powder, fennel seeds, thyme and a generous pinch of salt. Drizzle the tray with about 1 tablespoon or more of oil then toss well to coat. Bake in the oven for 15-20 minutes until the edges look crispy, giving the tray a toss halfway.
  3. Add a drizzle of oil to a sauté pan (I used about a little more than a tablespoon) and place over medium low heat. When the oil is hot, add the sage and fry in the oil for about 1-2 minutes. Transfer the sage to a paper towel to drain, then in the same pan add the garlic and sauté until fragrant.
  4. To the pan, add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 minutes until some of the quinoa starts to brown then remove from heat. Crush up the sage leaves into small pieces then stir them into the quinoa mixture. Adjust salt to taste then set aside.
  5. In a mixing bowl, add the chopped kale along with the zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.
  6. Make the dressing by adding the tahini, apple butter, mustard, maple syrup, juice from the remaining lemon half and a generous pinch of salt. Whisk to combine and thicken then add the water and whisk again until smooth. If too thick, add water 1 tablespoon at a time while whisking until your desired consistency is reached.
  7. To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Portion out a serving of the salad and top with more dressing if desired and some pomegranate seeds then enjoy.


Customize the salad the way you like it. I share some ingredient substitutions above, but feel free to add more or less when it comes to herbs and spices. Everyone’s taste preference is different, so always taste and adjust as you go along.

Give your vegetables space to roast on the pan. Spread them out into a single layer, minimizing overlap where you can. This will prevent the vegetables from steaming on top of each other and instead give you some brussels sprouts with crispy edges.

Try the salad with roasted kale. I like having an element of cooked and fresh greens in my bowls, but you can very easily toss the kale in oil and roast in the oven for 5-7 minutes until softened and crisp around the edges. Once roasted, stir it into the tray of brussels sprouts as recommended in the rest of the recipe.

Save some time. Use pre-shredded brussels sprouts and bagged pre-cooked frozen quinoa to cut down on chopping, cooking time, and assembly.