This warm Autumn Quinoa Salad is the epitome of fall flavor: roasted butternut squash, brussels sprouts and shallots are combined with quinoa, cranberries, pecans, and a honey mustard vinaigrette to create a sweet and savory flavor sensation. Autumn Quinoa Salad is a hearty dish, filling enough for meatless main course, or the perfect accompaniment to grilled chicken or your favorite protein. Packed with nutrients and real ingredients, this salad is healthy but flavorful.
Course appetizer, dinner, lunch, main course, salad
Keyword autumn, autumn salad, butternut squash
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 6
Calories 288kcal
Author Steph
Equipment
small saucepan
sheet pan
mixing bowl
Ingredients
3cupsbrussels sproutshalved
6cupsbutternut squashpeeled, cubed
2shallots
olive oil spray
1tspkosher salt
1/2tsppaprika
1/2tspcinnamon
1/2tspcumin
1/2tspthymedried
1cupquinoauncooked
2cupsreduced sodium chicken brothvegetable broth for a vegetarian option
1/4cupdried cranberries
1/4cuppecanschopped
1/4cupparsleyfresh
Honey Mustard Vinaigrette
1tbspolive oil
1tbsphoney
1tbsphoney mustard
2tbspapple cider vinegar
1/2tspkosher salt
fresh cracked pepper
Instructions
Preheat the oven to 450F.
Peel and cube the butternut squash (scoop the seeds out).
Half the brussels sprouts. Peel and slice the shallots.
Spray a sheet pan with olive oil spray and add the vegetables.
Spray the vegetables with olive oil spray.
Combine the kosher salt, paprika, cinnamon, cumin, and thyme in a small bowl. Sprinkle the seasoning blend on the vegetables and toss to coat.
Arrange the brussels sprouts cut side down on the sheet pan.
Roast the vegetables for 25-30 minutes or until the squash is fork-tender.
Flip the vegetables every 8-10 minutes to prevent burning and sticking.
While the vegetables roast, add the uncooked quinoa and the broth to a small sauce pan and bring the mixture to a boil.
Reduce to simmer and cook for about 15 minutes or until the quinoa is tender and the broth is absorbed; if necessary, add more broth.
In a small bowl, combine the vinaigrette ingredients.
Toss the cooked quinoa, roasted vegetables, cranberries, pecans, parsley, and vinaigrette in a mixing bowl.