A Fresh & Nourishing Easter Side: Shaved Brussels Sprouts, Kale & Quinoa Salad

Spring is in the air, Easter weekend is around the corner, and if you're anything like me, you're craving something vibrant, nutrient-packed, and delicious to balance out the holiday indulgences. Whether you're serving turkey or keeping things vegetarian, this Shaved Brussels Sprouts, Kale & Quinoa Salad makes the perfect Easter side addition to your table — full of flavour, texture, and nutrients your body will thank you for (you can also prep all of it ahead of time!)

This salad isn’t just pretty — it’s a powerhouse. Let’s break down why this recipe deserves a spot on your plate, especially if you're looking to support hormone health, metabolism, and overall well-being.

🌿 Why Cruciferous Veggies Like Brussels Sprouts & Kale Matter

Brussels sprouts and kale are members of the cruciferous vegetable family, rich in compounds like glucosinolates, which help support healthy estrogen metabolism. This is especially important for women in their 30s and beyond, as our bodies go through hormonal shifts that can impact everything from mood to metabolism to risk factors for hormone-related cancers.

These veggies are also loaded with vitamins A, C, and K, folate, calcium, and fiber, all of which support detoxification, gut health, and the absorption of other key nutrients. Plus, their fiber content keeps digestion humming and helps balance blood sugar — a major bonus if you're trying to reduce cravings or manage your weight.

🍠 Quinoa: A Vegetarian Protein Superstar

If you’re skipping turkey or ham this Easter, quinoa is your best friend. It’s one of the few plant-based foods that’s a complete protein, meaning it contains all nine essential amino acids your body needs. Including protein at every meal — especially as we age — is key for maintaining lean muscle mass, boosting metabolism, and supporting stable energy throughout the day.

💪 Why Protein Matters More As We Age

Once we hit our 30s, our metabolic rate naturally begins to decline. That means we need to be more intentional about the foods we eat to keep our metabolism fired up. Including quality protein, fiber-rich vegetables, and healthy fats at each meal can help maintain muscle, reduce fat gain, and keep hormones balanced — especially important for women navigating perimenopause or menopause.

🧀 Cheese: A Little Goes a Long Way

This recipe includes a small amount of feta and Pecorino Romano, both with bold flavour, which means you don’t need much to make an impact. If you tolerate dairy, aged cheeses (like cheddar, pecorino, and manchego) can be a good option — they’re often lower in lactose and easier to digest. That said, too much dairy can be inflammatory for some people and may stall weight loss, so moderation is key.

🧡 The Benefits of Walnuts & Healthy Fats

Walnuts add more than just crunch — they’re a fantastic source of omega-3 fatty acids, which support hormone production, reduce inflammation, and improve brain health. They also help you feel satisfied, making this salad a true meal in itself when paired with the quinoa and veggies.

🥗 Homemade Dressing for the Win

Skip the store-bought dressings full of refined sugars and inflammatory vegetable oils. This simple homemade vinaigrette is made with extra virgin olive oil, a heart-healthy monounsaturated fat that also supports hormone health and reduces inflammation. The touch of fresh citrus and Dijon adds brightness and zing without any hidden ingredients.

🌸 Recipe: Easter Side: Shaved Brussels Sprouts, Kale & Quinoa Salad

Ingredients:

1/3 cup extra virgin olive oil (divided)
1 sweet potato, diced
1/2 cup walnuts, chopped
1/2 cup quinoa
1 cup chicken broth (or veggie broth)
1/4 cup dried unsweetened cranberries (or chopped apricots or dates)
1 tbsp lemon juice
1/2 tsp garlic powder (or 1 fresh garlic clove, minced)
1/4 cup crumbled feta cheese
1/4 cup grated Pecorino Romano
1/4 cup freshly squeezed orange juice
2 tsp white wine vinegar (or apple cider vinegar)
1 tsp raw honey
1/2 tsp Dijon mustard
Sea salt & black pepper to taste
3 cups shaved Brussels sprouts
2 cups finely chopped kale
1/2 cup chopped mint leaves
1/2 navel orange, sliced

Instructions:

Roast the sweet potato: Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Roast for 18–20 minutes, adding walnuts during the last 5 minutes to toast.
Cook the quinoa: In a pot, combine quinoa and broth. Cook according to package directions. Once done, stir in dried fruit, cover, and let steam for 5 minutes. Then stir in walnuts, lemon juice, garlic, 1 tbsp olive oil, and ¼ tsp salt.
Make the dressing: In a jar, combine remaining 3 tbsp olive oil, orange juice, vinegar, honey, Dijon, salt, and pepper. Shake well to emulsify.
Time-Saver: Prep Steps 1-3 ahead of time (even the day before) so you're not in the kitchen cooking all day.
Massage the greens: In a large bowl, toss Brussels sprouts and kale with a splash of dressing. Massage for 1–2 minutes to soften.
Assemble the salad: Add quinoa mixture and sweet potatoes to the greens. Toss gently with more dressing, then top with fresh mint, and orange slices if using.

🥄 Final Thoughts

This salad is spring in a bowl — crunchy, creamy, sweet, savoury, and incredibly satisfying. It’s a celebration of seasonal produce, hormone-friendly nutrients, and bold flavours that support your body at any age.

Make it ahead for your Easter table, enjoy leftovers for lunch, or serve it alongside your main for a colourful, health-boosting side dish.

Wishing you a joyful, nourishing Easter weekend!

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