Description
This Autumn Quinoa Salad combines the flavors of roasted brussels sprouts, butternut squash, and a honey mustard vinaigrette for a delicious and nutritious dish perfect for the fall season.
Ingredients
Scale
Roasted Vegetables:
-
- 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
Quinoa Salad:
-
- 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
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
Instructions
- Roast Vegetables: Preheat the oven to 400°F. Toss brussels sprouts, butternut squash, and shallots with olive oil, salt, paprika, cinnamon, cumin, and thyme. Roast for 25-30 minutes.
- Cook Quinoa: In a saucepan, combine quinoa and broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork.
- Assemble Salad: In a large bowl, mix roasted vegetables, cooked quinoa, dried cranberries, pecans, and parsley.
- Prepare Vinaigrette: Whisk together olive oil, honey, honey mustard, vinegar, salt, and pepper. Pour over the salad and toss to combine.
Notes
- You can add grilled chicken or tofu for added protein.
- Feel free to customize the salad with your favorite seasonal ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Autumn recipe, Quinoa salad, Fall flavors, Healthy dish