Description
Fall Quinoa Salad with Roasted Veggies and Apples blends crisp autumn flavors and plant-based ingredients for a nutritious seasonal meal. This vibrant salad features roasted butternut squash and Brussels sprouts, fresh apples, red onion, and a flavorful dressing with apple cider vinegar and maple syrup, combined with fluffy quinoa and crunchy pecans for a satisfying and wholesome dish perfect for cooler months.
Ingredients
Scale
Base
- 1 cup quinoa, rinsed
- 2 cups water
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil (natural)
- Salt, to taste
- Pepper, to taste
Fresh Produce
- 1 large apple, cored and diced (skin on)
- 1/2 red onion, finely sliced
- Handful fresh parsley, chopped
Nuts
- 1/2 cup chopped pecans
Dressing
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon maple syrup (natural)
- Pinch of salt
- Pinch of pepper
Instructions
- Prepare the quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 2 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes or until the water is absorbed and the grains are fluffy. Set aside to cool.
- Roast the vegetables: Preheat your oven to 400°F (200°C). Peel and cube about 2 cups of butternut squash and trim and halve 1 pound of Brussels sprouts. Toss them with 2 tablespoons of extra virgin olive oil (natural), salt, and pepper on a baking sheet. Roast for 25 to 30 minutes until tender and lightly caramelized, tossing halfway through.
- Prepare the apples and red onion: While the veggies roast, core and dice 1 large apple (keeping the skin on for color and nutrients) and finely slice half a red onion. Place these in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil (natural), 1 tablespoon apple cider vinegar (natural), 1 teaspoon Dijon mustard (natural), 1 teaspoon maple syrup (natural), and a pinch of salt and pepper until smooth and emulsified.
- Combine all ingredients: Add the cooled quinoa, roasted vegetables, chopped pecans, and fresh parsley to the bowl with apples and onions. Pour the dressing over the salad and gently toss everything together until well coated.
- Serve and enjoy: Adjust seasoning if needed and serve immediately or chill for an hour to let the flavors meld beautifully.
Notes
- Use cold quinoa: Allow quinoa to cool before combining to prevent wilting the fresh ingredients.
- Uniform veggie sizes: Chop vegetables into similar sizes for even roasting and texture.
- Make ahead dressing: Prepare the dressing in advance to save time and deepen its flavor.
- Crunch factor: Toast the pecans lightly for an added nutty aroma and crunch.
- Balance flavors: Taste and adjust seasoning after mixing to achieve perfect harmony.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: quinoa salad, fall salad, roasted vegetables, plant-based, healthy salad, autumn recipe, gluten free
