Name: Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups brussels sprouts, halved; 6 cups butternut squash, peeled and cubed; 2 shallots, sliced; Olive oil spray; 1 tsp kosher salt; 1/2 tsp paprika; 1/2 tsp cinnamon; 1/2 tsp cumin; 1/2 tsp dried thyme; 1 cup quinoa, uncooked; 2 cups reduced sodium chicken broth (or vegetable broth for vegetarian option); 1/4 cup dried cranberries; 1/4 cup pecans, chopped; 1/4 cup fresh parsley, chopped; 1 tbsp olive oil; 1 tbsp honey; 1 tbsp honey mustard; 2 tbsp apple cider vinegar; 1/2 tsp kosher salt; Fresh cracked pepper, to taste

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If you’re anything like me, autumn is all about cozy flavors and hearty, healthy dishes that still feel fresh and vibrant. That’s exactly why I keep coming back to this Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe. It’s the perfect way to celebrate fall’s bounty in a single bowl—warm roasted veggies with just the right amount of spice, tender quinoa, and a bright, tangy dressing that pulls it all together.

This salad shines as a stand-alone lunch or a show-stopping side at dinners with friends. Plus, it’s a breeze to make ahead and tastes even better the next day. Trust me, once you try this Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe, you’ll wonder how you ever got through fall without it.

Ingredients You’ll Need

Each ingredient in this Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe plays a key role in balancing flavors and textures. When you’re shopping, look for fresh Brussels sprouts and firm butternut squash for the best roast, and pick good-quality dried cranberries to add just the right amount of sweetness and chew.

Brussels sprouts: Choose firm, vibrant green sprouts and trim to remove any yellow outer leaves for the best roast.
Butternut squash: Pick a firm, medium-sized squash; peeling and cubing it evenly helps it roast perfectly.
Shallots: These add a gentle sweetness—make sure they’re firm and dry to avoid any bitterness.
Olive oil spray: A quick spray helps veggies roast evenly without getting soggy.
Kosher salt: Enhances all the flavors without overwhelming the dish.
Spices (paprika, cinnamon, cumin, thyme): This blend brings warmth and just a hint of earthiness—don’t skip them!
Quinoa: Rinse it well before cooking to keep it fluffy and free of bitterness.
Chicken or vegetable broth: Using broth instead of water to cook quinoa adds that extra depth of flavor.
Dried cranberries: Look for ones without added sugar for a nice natural sweetness.
Pecans: Chop them coarsely to maintain a great crunchy contrast.
Fresh parsley: A handful chopped brightens up the whole salad and adds freshness.
Honey Mustard Vinaigrette ingredients: Olive oil, honey, honey mustard, apple cider vinegar, kosher salt, and freshly cracked pepper combine for a tangy, sweet dressing that complements the roasted veggies perfectly.

Variations

I’m all about keeping recipes flexible, so I love to mix things up depending on what’s in my fridge or what I’m craving. Feel free to personalize this Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe to suit your taste or dietary needs.

Make it vegan: Simply swap the chicken broth for vegetable broth and the honey mustard for a Dijon mustard in the dressing. I’ve done this many times, and it’s still delicious!
Nut-free option: Replace pecans with roasted pumpkin seeds or toasted sunflower seeds for crunch without nuts.
Add protein: Grilled chicken or chickpeas turn this into a more filling meal; chickpeas add a lovely texture and extra fiber.
Seasonal swap: Try swapping butternut squash for sweet potatoes or carrots if butternut squash is out of season or too pricey.

How to Make Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe

Step 1: Prep and Roast Your Veggies

Start by preheating your oven to 425°F (220°C). While it’s warming up, halve the Brussels sprouts and peel and cube the butternut squash into roughly 1-inch pieces so they roast evenly. Toss them on a sheet pan with a light spray of olive oil, then sprinkle with kosher salt, paprika, cinnamon, cumin, and dried thyme. Give everything a good toss to coat and roast for about 25-30 minutes, tossing halfway through, until the veggies are tender inside with a little crispiness on their edges. I always keep an eye on the Brussels sprouts—those crispy charred bits? So worth it!

Step 2: Cook the Quinoa

While the veggies roast, rinse your quinoa under cold water to remove its natural bitterness. Then combine one cup of quinoa with two cups of chicken or vegetable broth in a saucepan and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes, until the liquid is absorbed. Fluff with a fork and set aside to cool slightly. Cooking quinoa in broth is a little trick that really adds extra flavor to this salad.

Step 3: Whip Up the Honey Mustard Vinaigrette

In a small bowl, whisk together olive oil, honey, honey mustard, apple cider vinegar, kosher salt, and freshly cracked pepper until smooth and well combined. I like to taste it as I go, adjusting the sweetness or tanginess to my liking. This dressing is what ties the whole Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe together—it’s zingy with a touch of sweetness that complements the roasted veggies perfectly.

Step 4: Toss and Serve

In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Pour the honey mustard vinaigrette over the salad and toss gently to coat everything evenly. Don’t forget to taste and season with more salt or pepper if needed. You can serve it warm right away, or chill it in the fridge for a bit to let the flavors meld—both ways are fantastic.

How to Serve Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe

Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe - Recipe Image

Garnishes

I usually sprinkle a few extra chopped pecans and fresh parsley on top just before serving to keep things bright and crunchy. Sometimes I add a few crumbles of goat cheese or feta for a creamy contrast—that little salty tang is a nice twist I highly recommend if you enjoy cheese.

Side Dishes

This salad pairs beautifully with simple roasted chicken or grilled salmon for a balanced, nutritious meal. When I serve it at gatherings, I love adding some crusty bread or a warm butternut squash soup as a side to keep the autumn vibes going strong.

Creative Ways to Present

For special occasions, I’ve served this autumn quinoa salad nestled in hollowed-out mini pumpkins or squash halves—everyone loves the festive presentation and it keeps the salad warm too. You can also build individual servings in mason jars for grab-and-go lunches with a trendy twist!

Make Ahead and Storage

Storing Leftovers

I like to store leftover Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe in an airtight container in the fridge. It usually keeps well for up to 3 days, and honestly, the flavors taste even better the next day once everything has had time to mingle.

Freezing

While you can freeze the quinoa and roasted veggies separately, I’ve found the vinaigrette doesn’t freeze as well—they separate and make the salad soggy. I recommend freezing just the quinoa and veggies if you want to prep ahead, then toss with fresh vinaigrette when you’re ready to eat.

Reheating

When reheating leftovers, a quick microwave zap or warming in a skillet works great if you prefer it warm. If you’re serving it cold, just give it a good stir and add a touch more vinaigrette if it feels dry—the salad holds up beautifully either way.

FAQs

Can I make the Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chicken or vegetable broth and double-check that your honey mustard is gluten-free. Quinoa itself is gluten-free, so no worries there.
What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Keep the dressing mixed in—the salad gets even tastier as the flavors blend. For longer storage, freeze the quinoa and roasted veggies separately and add fresh dressing when thawed.
Can I substitute the butternut squash for other vegetables?

Definitely! Sweet potatoes, carrots, or even pumpkin make excellent substitutes, especially in fall. Just cut them into similar-sized pieces to ensure even roasting.
Is this recipe suitable for meal prep?

Yes! The Autumn Quinoa Salad holds up well in the fridge and is perfect for make-ahead lunches. Just keep an eye on the texture of the greens if you add any fresh herbs or garnishes—add those just before serving for maximum freshness.
How do I make the honey mustard vinaigrette if I don’t have honey mustard on hand?

No worries! You can mix equal parts Dijon mustard and a touch of honey to mimic honey mustard. Adjust the sweetness and tang to taste—it works great as a substitution.

Final Thoughts

This Autumn Quinoa Salad with Roasted Brussels Sprouts, Butternut Squash, Cranberries, and Honey Mustard Vinaigrette Recipe has become one of my go-to dishes every fall because it combines everything I love: seasonal flavors, balanced textures, and a light but satisfying meal. I hope you give it a try and find it as comforting and delicious as I do. Whether it’s for a casual weeknight dinner or to impress guests with something wholesome and bright, this salad just fits the bill perfectly.