This Fall Quinoa Salad is a hearty, nutritious dish packed with roasted butternut squash, crispy Brussels sprouts, fluffy quinoa, crunchy pecans, and dried cranberries. Tossed in a tangy maple Dijon dressing, this salad is perfect for meal prep, a light lunch, or a colorful side dish for holiday meals. It’s a great balance of sweet, savory, and nutty flavors, making it the ultimate cozy fall dish!
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups butternut squash, peeled and diced
2 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cinnamon (for the squash)
¼ cup pecans, toasted and chopped (or walnuts)
¼ cup dried cranberries (or pomegranate seeds)
¼ cup crumbled feta or goat cheese (optional)
For the Maple Dijon Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
½ teaspoon garlic powder
Salt & pepper to taste
Instructions
Step 1: Cook the Quinoa
1. In a medium saucepan, bring 2 cups of water or broth to a boil.
2. Add the quinoa, reduce heat, cover, and simmer for 12-15 minutes or until the liquid is absorbed.
3. Fluff with a fork and let it cool slightly.
Step 2: Roast the Squash & Brussels Sprouts
4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Toss the butternut squash with 1 tablespoon olive oil, salt, pepper, and cinnamon. Spread onto half of the baking sheet.
6. Toss the Brussels sprouts with the remaining 1 tablespoon olive oil, salt, and pepper and spread on the other half of the sheet.
7. Roast for 20-25 minutes, flipping halfway through, until the veggies are golden and caramelized.
Step 3: Make the Dressing
8. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper.
Step 4: Assemble the Salad
9. In a large bowl, combine the quinoa, roasted squash, and Brussels sprouts.
10. Add the pecans, dried cranberries, and cheese (if using).
11. Drizzle with the maple Dijon dressing and toss gently to combine.
Step 5: Serve & Enjoy
12. Serve warm or at room temperature. Garnish with extra nuts or cranberries for a festive touch!
Nutritional Information
Calories: ~350
Protein: ~8g
Carbohydrates: ~45g
Fat: ~16g
Fiber: ~7g
Sugar: ~10g
Sodium: ~250mg
Notes & Tips
Make it Vegan: Skip the cheese or use dairy-free feta.
Add Protein: Toss in chickpeas, grilled chicken, or roasted tofu for a heartier meal.
Nut-Free Option: Swap pecans for pumpkin seeds or sunflower seeds.
Meal Prep Friendly: Store in an airtight container in the fridge for up to 4 days. Serve cold or reheat slightly before eating.
Extra Flavor: Add a pinch of cayenne to the squash for a subtle heat.
Enjoy your Fall Quinoa Salad with Roasted Squash & Brussels Sprouts—a cozy, wholesome dish bursting with autumn flavors!