Description
A hearty and wholesome quinoa salad featuring roasted butternut squash, brussels sprouts, dried cranberries, and pecans, perfect for cozy fall meals.
Ingredients
Scale
- 1 cup quinoa, rinsed and cooked as per package instructions
- 2 cups butternut squash, peeled and cubed
- 1 pound brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Salt and pepper to taste
Instructions
- Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- Preheat your oven to 400°F (200°C). Peel and cube 2 cups of butternut squash and trim and halve 1 pound of brussels sprouts.
- Place the butternut squash on one baking sheet and the brussels sprouts on another. Drizzle each with 1 1/2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
- In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Taste and adjust seasoning if needed.
- In a large bowl, combine the cooked quinoa, roasted vegetables, 1/2 cup dried cranberries, and 1/2 cup chopped pecans. Drizzle the dressing over the top and toss gently to combine.
- Transfer to a serving platter or individual bowls. Enjoy warm or at room temperature.
Notes
Roast vegetables until caramelized for maximum flavor. Taste and adjust the dressing to your preference. Let roasted vegetables cool slightly before tossing with quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10
- Sodium: 220
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 6
- Protein: 8
Keywords: quinoa salad, fall recipe, roasted vegetables, healthy salad, vegetarian, gluten-free