Description
A vibrant and hearty Autumn Quinoa Salad featuring roasted Brussels sprouts and butternut squash, tossed with quinoa, dried cranberries, pecans, and fresh parsley, all brought together with a sweet and tangy honey mustard vinaigrette. This nutritious salad balances warm spices with fresh ingredients, perfect for a wholesome fall meal or side dish.
Ingredients
Scale
Roasted Vegetables and Quinoa
- 3 cups Brussels sprouts, halved
- 6 cups butternut squash, peeled and cubed
- 2 shallots, sliced
- Olive oil spray
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- 1 cup quinoa, uncooked
- 2 cups reduced sodium chicken broth (or vegetable broth for vegetarian option)
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup fresh parsley, chopped
Honey Mustard Vinaigrette
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp honey mustard
- 2 tbsp apple cider vinegar
- 1/2 tsp kosher salt
- Fresh cracked pepper, to taste
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts, cubed butternut squash, and sliced shallots with olive oil spray, kosher salt, paprika, cinnamon, cumin, and dried thyme until evenly coated.
- Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Cook Quinoa: While vegetables roast, rinse the quinoa under cold water. In a medium saucepan, bring the reduced sodium chicken broth (or vegetable broth) to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, honey, honey mustard, apple cider vinegar, kosher salt, and freshly cracked pepper until well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted vegetables, cooked quinoa, dried cranberries, chopped pecans, and fresh parsley.
- Toss with Vinaigrette and Serve: Pour the honey mustard vinaigrette over the salad and gently toss to coat everything evenly. Serve warm or at room temperature.
Notes
- For a vegan option, substitute honey with maple syrup and use vegetable broth.
- Toast pecans beforehand for extra crunch and flavor.
- Can be served warm, at room temperature, or chilled for a refreshing variation.
- Make ahead: prepare vegetables and quinoa in advance and dress just before serving.
- Adjust spices to taste for a milder or more robust flavor profile.
Keywords: Autumn salad, quinoa salad, roasted vegetables, butternut squash, Brussels sprouts, healthy salad, honey mustard vinaigrette, fall recipe