Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe
There’s something truly magical about the flavors of fall coming together in one bowl, and that’s exactly what this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe delivers. It’s hearty, yet fresh; hearty enough to fill you up but light enough to feel vibrant after. I love pulling this out when the weather starts to get crisp because it just captures the season’s best produce with a warm, comforting twist.
If you’re looking for a recipe that’s perfect for a casual weeknight dinner, a healthy lunch, or even a festive side dish at a gathering, this autumn quinoa salad is going to be your go-to. The sweet butternut squash paired with the slightly bitter roasted Brussels sprouts creates this delightful balance that dances with the smoky spices and tangy honey mustard vinaigrette. Let’s dive right in and get you making one of my favorite seasonal salads!
Ingredients You’ll Need
The beauty of this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe lies in its simple, fresh ingredients that play so well together. When you shop, try to pick firm, bright green Brussels sprouts and a firm butternut squash with no bruises for the best flavor and texture.
- Brussels sprouts: Go for firm, tightly closed heads for roasting. Halving them helps achieve that perfect crispiness.
- Butternut squash: Fresh, peeled, and cubed. I find roasting brings out its natural sweetness beautifully.
- Shallots: A milder onion flavor that adds a subtle, savory depth to the salad.
- Olive oil spray: Allows for an even, light coating—helps veggies roast without getting greasy.
- Kosher salt: Essential for seasoning, balancing flavors perfectly.
- Paprika: Adds a warm, smoky note I adore in fall dishes.
- Cinnamon: Just a hint to enhance the autumn vibe without overwhelming.
- Cumin: Adds earthiness and complexity.
- Dried thyme: For a subtle herbal lift.
- Quinoa: This nutrient-packed grain makes the salad satisfying and gluten-free.
- Chicken or vegetable broth: Using broth to cook quinoa infuses it with more flavor than water alone.
- Dried cranberries: For a touch of tart sweetness that complements the roasted veggies.
- Pecans: Adds crunch and a nutty depth. Toast them lightly for extra flavor.
- Fresh parsley: Brightens the whole dish with freshness.
- Honey mustard vinaigrette: A sweet-and-tangy dressing that ties all the flavors together perfectly.
Variations
One of the things I really enjoy about this Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe is how easy it is to make it your own. Over time, I’ve tried swapping ingredients and tweaking the dressing, and you’ll find it’s a wonderfully flexible base.
- Make it vegan: I sometimes swap the chicken broth for vegetable broth and use maple syrup instead of honey for the vinaigrette. It’s equally delicious and perfect for plant-based weeks.
- Add protein: Grilled chicken or chickpeas turn this salad into a full meal. I love adding chickpeas when I want to keep it vegetarian but need more filling power.
- Swap the nuts: Pecans are my favorite, but walnuts or toasted almonds work beautifully, depending on what you have on hand.
- Seasonal tweak: In a pinch, roasted sweet potatoes instead of butternut squash is a great twist that keeps the warm sweetness.
How to Make Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe
Step 1: Roast your veggies to perfection
Start by preheating your oven to 400°F (200°C). Toss the halved Brussels sprouts and cubed butternut squash with olive oil spray, then sprinkle evenly with kosher salt, paprika, cinnamon, cumin, and dried thyme. Spread them out on a baking sheet in a single layer—crowding the pan can cause them to steam instead of roast, and we want that delicious caramelized edge. Roast for about 25-30 minutes, tossing halfway through, until the Brussels sprouts are crispy on the outside and tender on the inside, and the squash is soft with golden spots. Your kitchen will smell amazing by this point!
Step 2: Cook your quinoa with broth for flavor
While the veggies roast, rinse your quinoa under cold water to remove its natural bitterness. Then cook it according to package instructions using chicken or vegetable broth instead of water—you’ll get so much more flavor this way. Usually, that’s about 15 minutes simmering until the quinoa is fluffy and the liquid has absorbed. Once cooked, fluff it with a fork and let it cool slightly so it blends well with the warm veggies later.
Step 3: Make the honey mustard vinaigrette
In a small bowl, whisk together olive oil, honey, honey mustard, apple cider vinegar, kosher salt, and fresh cracked pepper until emulsified. The tang from the apple cider vinegar paired with that subtle sweetness and the mustard punch really bring this salad to life. Taste and adjust the seasoning—sometimes I like mine a touch sweeter or a bit more tangy depending on my mood.
Step 4: Bring it all together
In a large mixing bowl, combine the roasted Brussels sprouts and butternut squash with the cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Pour the vinaigrette over the salad and toss gently to coat everything evenly. I like to let the salad sit for about 10-15 minutes before serving so the flavors meld, but it’s also delicious right away if you’re hungry.
How to Serve Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe
Garnishes
I usually sprinkle a few extra pecans on top right before serving because that final crunch is wonderful. Sometimes I add a few crumbles of feta cheese or goat cheese if I’m feeling indulgent—its creamy tang pairs so well with the roasted veggies and honey mustard dressing. A little fresh lemon zest over the top can also brighten things up beautifully.
Side Dishes
For a full meal, I like pairing this salad with roasted chicken or a simple grilled salmon. If you’re keeping it vegetarian, a side of warm crusty bread or even some roasted chickpeas helps round out the plate. It’s a versatile salad that plays nicely with many mains.
Creative Ways to Present
For holiday dinners or special occasions, I’ve served this salad in hollowed-out mini pumpkins or squash bowls—it looks stunning and adds to the autumnal vibe. Another idea is layering it in clear glass jars for a pretty presentation at potlucks, which also makes it easy to transport.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge where they stay fresh for up to 3 days. The salad actually tastes even better the next day as the flavors have more time to mingle. Just give it a little stir before serving.
Freezing
I don’t recommend freezing this particular Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe because roasted veggies can get mushy and the dressing might separate. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
If you want your leftovers warm, I gently reheat small portions in the microwave or in a skillet over medium heat, adding a splash of water or broth to prevent drying out. I usually leave the vinaigrette off until right before serving so the salad doesn’t get soggy.
FAQs
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Can I use frozen Brussels sprouts and butternut squash in this recipe?
Absolutely! Just be sure to thaw and pat them dry to reduce excess moisture, which can affect roasting and texture. Cooking times might need a few extra minutes to get that perfect roast.
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Is this salad suitable for meal prep?
Yes! This Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe holds up well when stored in the fridge, making it a great option for lunches throughout the week. Keep the dressing separate if you want to maintain optimal texture.
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Can I substitute quinoa with another grain?
You can swap quinoa for farro, bulgur, or couscous if you prefer. Just adjust cooking times accordingly and consider the texture differences in the final salad.
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How long does this Autumn Quinoa Salad keep in the fridge?
Stored in an airtight container, this salad stays fresh for up to 3 days. For the best taste and texture, try to enjoy it within that timeframe.
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What can I use instead of pecans if I have a nut allergy?
Sunflower seeds or pumpkin seeds make fantastic nut-free crunchy alternatives that still add great texture and flavor.
Final Thoughts
This Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe has become one of my ultimate go-to dishes for the season. It’s easy, nourishing, and bursts with cozy fall flavors every single time. I’m confident that once you try it, you’ll find it’s the kind of salad that feels like a hug on a plate—perfect for sharing with family, friends, or just enjoying on your own when you need a little kitchen comfort. Give it a whirl, and let me know how it turns out!
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Autumn Quinoa Salad with Roasted Brussels Sprouts and Butternut Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Quinoa Salad is a vibrant and hearty dish combining roasted brussels sprouts and butternut squash with fluffy quinoa, dried cranberries, pecans, and fresh parsley. Tossed in a sweet and tangy honey mustard vinaigrette, it’s a perfect nutritious salad that balances savory, sweet, and warm autumn spices for a delightful seasonal meal or side.
Ingredients
Vegetables and Grains
- 3 cups brussels sprouts, halved
- 6 cups butternut squash, peeled and cubed
- 2 shallots
- 1 cup quinoa, uncooked
Spices and Seasonings
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp dried thyme
Liquids and Broth
- 2 cups reduced sodium chicken broth (or vegetable broth for vegetarian option)
- olive oil spray
Add-ins
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup fresh parsley
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
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Halve the brussels sprouts and peel and cube the butternut squash. Slice the shallots thinly to enhance flavor during roasting.
- Season and Roast: Spray a large baking sheet with olive oil spray. Spread the brussels sprouts, butternut squash, and shallots evenly. Sprinkle with kosher salt, paprika, cinnamon, cumin, and dried thyme. Toss gently to ensure even coating. Roast in the oven for 25-30 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through for even roasting.
- Cook the Quinoa: While the vegetables roast, rinse the quinoa well under cold water. In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Make the Dressing: In a small bowl, whisk together olive oil, honey, honey mustard, apple cider vinegar, kosher salt, and fresh cracked pepper until smooth and emulsified.
- Combine the Salad: In a large mixing bowl, combine the roasted brussels sprouts, butternut squash, and shallots with the cooked quinoa. Add the dried cranberries, chopped pecans, and fresh parsley. Pour the honey mustard vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve: Taste and adjust seasoning if needed. Serve warm or at room temperature for a wholesome autumn salad.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- To add more protein, consider adding cooked chicken or chickpeas.
- This salad can be served warm or chilled depending on preference.
- Pecans can be toasted beforehand to enhance their flavor.
- Adjust the honey quantity in the vinaigrette for personal sweetness preference.
Keywords: autumn salad, quinoa salad, roasted vegetables, brussels sprouts salad, butternut squash recipe, healthy salad, vegetarian salad, honey mustard vinaigrette
