Healthy Fall Harvest Quinoa Salad
A vibrant and nutritious salad that combines the earthy sweetness of butternut squash, crunchy Brussels sprouts, and tangy cranberries, perfect for autumn.
Ingredients
For the salad
- 1 cup quinoa, rinsed Nutritious base with a nutty flavor.
- 2 cups water or vegetable broth Use vegetable broth for extra flavor.
- 1 medium-sized butternut squash, peeled and diced Adds sweet and creamy texture.
- 1 tablespoon olive oil Enhances roasting flavor.
- Salt and pepper, to taste
- 1 cup Brussels sprouts, trimmed and halved Adds complexity and crunch.
- 1/2 cup dried cranberries Provides a sweet and tart contrast.
- 1/2 cup pecans, roughly chopped Provides crunch and nuttiness.
- 1/2 teaspoon ground cinnamon Enhances the sweetness of squash.
- 1/4 teaspoon nutmeg Adds warmth.
- 1/4 cup feta cheese, crumbled (optional) Provides a tangy kick.
- 1/4 cup fresh parsley, chopped Adds freshness.
For the dressing
- 3 tablespoons apple cider vinegar Tangy flavor base.
- 2 tablespoons Dijon mustard Sharp kick balancing flavors.
- 1 tablespoon honey or maple syrup Natural sweetener.
- 1/4 cup olive oil Creates a silky texture.
- Salt and pepper, to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a medium pot, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Spread the diced butternut squash and halved Brussels sprouts on a large baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, ground cinnamon, and nutmeg. Toss to coat evenly.
Cooking
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through until tender and slightly caramelized.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper.
Assembly
- In a large mixing bowl, combine cooked quinoa, roasted butternut squash, Brussels sprouts, dried cranberries, and chopped pecans. Pour dressing over salad and toss gently.
- If desired, sprinkle crumbled feta cheese and chopped parsley on top before serving.
- Taste and adjust seasoning if necessary before serving.
Notes
Rinse quinoa thoroughly to prevent bitterness. Don’t rush the roasting to ensure deep flavor. Store dressing separately if prepared in advance.