Description
A delightful fall harvest quinoa salad featuring roasted vegetables and a maple dressing, perfect for seasonal gatherings.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1/2 cup red onion, chopped
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- Cook quinoa according to package directions using vegetable broth.
- While vegetables and quinoa are cooking, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper for the dressing.
- In a large bowl, combine the cooked quinoa, roasted vegetables, chopped pecans, and dried cranberries.
- Pour dressing over the salad and toss gently to combine.
- Serve this delightful fall harvest quinoa salad warm or chilled.
Notes
- For a spicier dressing, add a pinch of red pepper flakes.
- Add grilled chicken or tofu for a complete meal.
- This fall quinoa salad is also delicious with added pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg