Fall Harvest Quinoa Salad
This Fall Harvest Quinoa Salad is a perfect embodiment of autumn flavors, combining nutty quinoa with roasted butternut squash and Brussels sprouts, crisp apples, and crunchy pumpkin seeds.The maple-cinnamon dressing ties all the flavors together, creating a harmonious blend of sweet and savory.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 2 cups butternut squash cubed
- 2 cups Brussels sprouts halved
- 1 large apple diced
- ⅓ cup dried cranberries
- ⅓ cup pumpkin seeds or chopped pecans
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
Cook quinoa:
- Rinse quinoa thoroughly.
- In a medium saucepan, combine quinoa and water/broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until water is absorbed.
- Fluff with a fork and let cool.
Roast vegetables:
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
- Let cool.
Make dressing:
- In a small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, and maple syrup.
Assemble salad:
- In a large bowl, combine cooled quinoa, roasted vegetables, diced apple, dried cranberries, pumpkin seeds (or pecans), chopped sage, and thyme leaves.
- Pour dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
Serve:
- Can be served immediately or chilled for an hour to let flavors meld.