Name: Autumn Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups brussels sprouts, halved; 6 cups butternut squash, peeled, cubed; 2 shallots; olive oil spray; 1 tsp kosher salt; 1/2 tsp paprika; 1/2 tsp cinnamon; 1/2 tsp cumin; 1/2 tsp thyme, dried; 1 cup quinoa, uncooked; 2 cups reduced sodium chicken broth, vegetable broth for a vegetarian option; 1/4 cup dried cranberries; 1/4 cup pecans, chopped; 1/4 cup parsley, fresh; 1 tbsp olive oil; 1 tbsp honey; 1 tbsp honey mustard; 2 tbsp apple cider vinegar; 1/2 tsp kosher salt; fresh cracked pepper

Looking for a delicious and nutritious salad that screams fall flavors? Look no further than this Autumn Quinoa Salad! Packed with roasted brussels sprouts, butternut squash, dried cranberries, and pecans, this salad is not only easy to make but also perfect for any occasion, whether it’s a cozy dinner at home or a potluck with friends.

Why You’ll Love This Recipe?

The combination of flavors in this salad is simply irresistible.
With minimal prep time, you can have a satisfying and healthy meal ready in no time.
This salad is perfect for meal prep – make a big batch and enjoy it throughout the week.

Ingredient Notes:

Brussels sprouts and butternut squash add a hearty and earthy flavor to the salad.
Dried cranberries provide a sweet and tart contrast.
Pecans give a nice crunch and nutty flavor.
The Honey Mustard Vinaigrette brings everything together with a tangy and sweet kick.

Step-by-Step Instructions:

Preheat your oven and toss brussels sprouts, butternut squash, and shallots with olive oil, salt, paprika, cinnamon, cumin, and dried thyme.
Roast the vegetables until tender and slightly caramelized.
Cook quinoa in chicken or vegetable broth until fluffy.
In a large bowl, combine the roasted vegetables, cooked quinoa, dried cranberries, pecans, and fresh parsley.
Whisk together the ingredients for the Honey Mustard Vinaigrette and drizzle over the salad.
Toss everything together until well combined and serve.

Helpful Tips:

For a vegan option, use vegetable broth instead of chicken broth.
Feel free to add in other seasonal ingredients like roasted sweet potatoes or apples.
Make sure to cool the quinoa and roasted vegetables before assembling the salad.

Expert Tips for the Best Results:

Toast the pecans before adding them to the salad for an extra depth of flavor.
Allow the salad to sit for a few hours before serving to let the flavors meld together.
Double the recipe for a crowd or to have leftovers for the week.

Serving Suggestions:

This Autumn Quinoa Salad pairs perfectly with a simple grilled chicken or roasted salmon. For a complete meal, serve it alongside a crisp green salad and a glass of white wine.

Storage and Reheating Tips:

Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the salad in the microwave for a minute or two until warmed through.

Frequently Asked Questions:

Can I use different nuts in this salad?
Yes, feel free to swap pecans for almonds, walnuts, or even pistachios.
Can I make the salad ahead of time?
Absolutely! This salad actually tastes better the next day as the flavors have had time to develop.
Can I use a different dressing?
While the Honey Mustard Vinaigrette is delicious, you can certainly use your favorite dressing or a simple balsamic vinaigrette.

Conclusion:

Give this Autumn Quinoa Salad a try and experience the delicious flavors of fall in every bite. Don’t forget to share your feedback and any variations you try – happy cooking!