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
Scale
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