Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe

I’m so excited to share this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe with you. It’s one of those dishes that feels cozy and hearty without weighing you down, perfect for crisp fall afternoons or as a vibrant side at holiday dinners. I love how the warm roasted veggies contrast with the bright, slightly tangy dressing — it’s like a celebration of all the best autumn flavors in one bowl.

Whether you’re looking for a nourishing lunch or something to impress at your next potluck, this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe has become my go-to. It’s not just delicious; it’s packed with nutrients and textures that keep every bite interesting. I promise, once you make it, you’ll want to keep this recipe on repeat all season long.

Ingredients You’ll Need

The ingredients for this salad are simple but thoughtfully balanced, combining sweet, savory, and earthy elements. You’ll notice most are easy to find in fall markets, and a few pantry staples pull it all together beautifully.

• Brussels sprouts: I prefer fresh and firm sprouts — halving them helps them roast evenly and get those delicious crispy edges.
• Butternut squash: Freshly peeled and cubed squash gives sweetness and a tender bite; avoid canned here for the best texture.
• Shallots: They add a subtle onion flavor that’s milder and perfect for roasting alongside the veggies.
• Olive oil spray: Helps you roast with less oil – great for keeping the salad light but flavorful.
• Kosher salt: Essential for seasoning and bringing out all those autumn flavors.
• Spices (paprika, cinnamon, cumin, thyme): This little spice blend is the magic that ties fall flavors together in a warm, fragrant way.
• Quinoa: The perfect protein-packed base that soaks up all the dressing and adds a subtle nuttiness.
• Reduced sodium chicken or vegetable broth: Using broth instead of water to cook your quinoa adds extra depth — and it’s a simple upgrade that makes a difference.
• Dried cranberries: A tart and chewy pop that balances the roasted sweetness.
• Pecans: I love the crunch and richness pecans bring; feel free to toast them lightly for extra flavor.
• Fresh parsley: Brightens the entire salad with its fresh, herbal bite.
• Honey mustard vinaigrette ingredients (olive oil, honey, honey mustard, apple cider vinegar, salt, pepper): This dressing is tangy, sweet, and slightly sharp – the perfect finishing touch.

Variations

I like to mix up this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe depending on what I have in the kitchen or who I’m feeding. It’s so versatile and invites creativity!

• Add protein: Sometimes I toss in grilled chicken or chickpeas to turn this into a more filling main dish.
• Swap nuts: Walnuts or almonds work great if pecans aren’t your favorite or you want a different crunch.
• Make it vegan: Just swap chicken broth for vegetable broth, and double-check your honey mustard to be vegan-friendly or replace honey with maple syrup in the dressing.
• Seasonal veggie swaps: Roasted sweet potato or carrots can be stand-ins if you don’t have butternut squash on hand.

How to Make Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (200°C). Toss the halved brussels sprouts and cubed butternut squash with a light spray of olive oil, kosher salt, paprika, cinnamon, cumin, and dried thyme. Spread them out on a baking sheet in a single layer to avoid steaming. Roast them for about 25 to 30 minutes, turning halfway through, until the edges are caramelized and the squash is tender. Keep an eye so nothing burns — those crispy brown bits are pure flavor gold!

Step 2: Cook the Quinoa

While the veggies roast, rinse 1 cup of quinoa well in a fine-mesh strainer to remove the natural bitterness. In a medium saucepan, bring 2 cups of chicken or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff it with a fork and set aside to cool a bit — this prevents the quinoa from getting mushy in the salad.

Step 3: Prepare the Honey Mustard Vinaigrette

In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon honey mustard, 2 tablespoons apple cider vinegar, ½ teaspoon kosher salt, and fresh cracked pepper to taste. Taste and adjust sweetness or acidity if you like. This dressing brightens the earthy vegetables and brings everything together.

Step 4: Assemble the Salad

In a large bowl, combine the cooled quinoa, roasted brussels sprouts, and butternut squash. Add the chopped shallots, dried cranberries, pecans, and fresh parsley. Pour the honey mustard vinaigrette over the top and toss gently to combine. Taste and add an extra pinch of salt or a squeeze of vinegar if needed. You want the flavors to sing harmoniously without any one note overpowering the rest.

How to Serve Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe

Garnishes

I love sprinkling a handful of extra chopped pecans on top before serving for extra crunch and a drizzle of good-quality olive oil for richness. Sometimes a few extra fresh parsley leaves or even a sprinkle of crumbled feta or goat cheese amps up the creaminess and flavor. It all depends on your vibe!

Side Dishes

This salad works beautifully alongside roasted chicken, pork tenderloin, or even a simple baked fish for a balanced meal. If you’re vegetarian, pairing it with some garlic roasted mushrooms or a hearty lentil stew is really satisfying.

Creative Ways to Present

For festive occasions, try serving this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe in individual mason jars or pretty glass bowls. It looks stunning layered with all the colors and is perfect for easy grab-and-go options. I’ve also enjoyed it scooped into roasted acorn squash halves—double the squash, double the fun!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it usually lasts beautifully for 3 to 4 days. Because the quinoa soaks up the dressing, the salad thickens up nicely without losing any flavor. Just give it a quick toss before serving to redistribute the dressing.

Freezing

I don’t recommend freezing this salad because the texture of cooked quinoa and roasted veggies can get mushy after thawing. Instead, make it fresh or keep cooked quinoa and roasted vegetables separate if you want to prep ahead and combine later.

Reheating

If you want to enjoy this salad warm, heat it gently in a pan on low just until warmed through. I usually reheat the quinoa and veggies separately and toss everything together with the dressing fresh so the herbs and pecans stay crisp.

FAQs

Final Thoughts

This Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe feels like a warm hug on a plate. I’ve made it countless times for family dinners, lazy lunches, and fall gatherings — it never disappoints. The balance of textures and flavors makes it so rewarding to eat, and I hope you find the same joy in making and sharing it. Trust me, once you try it, it might become your new favorite fall salad too!

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