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

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★★★★★

4.5 from 147 reviews

This Autumn Quinoa Salad is a vibrant, nutrient-packed dish perfect for fall. Featuring roasted brussels sprouts and butternut squash seasoned with aromatic spices, combined with fluffy quinoa and a tangy honey mustard vinaigrette. Toasted pecans and dried cranberries add texture and sweetness, making it a wholesome and delicious salad suitable for vegetarians when using vegetable broth.

Ingredients

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Roasted Vegetables and Quinoa

  • 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

Honey Mustard Vinaigrette

  • 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

Instructions

  1. Prepare and Season Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, spray the brussels sprouts, butternut squash, and shallots with olive oil. Sprinkle with kosher salt, paprika, cinnamon, cumin, and dried thyme. Toss everything well to evenly coat the vegetables with the spices and oil.
  2. Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  3. Cook Quinoa: While the vegetables roast, rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  4. Prepare Honey Mustard Vinaigrette: In a small bowl, whisk together olive oil, honey, honey mustard, apple cider vinegar, kosher salt, and fresh cracked pepper until smooth and well combined.
  5. Combine Salad Ingredients: In a large mixing bowl, combine the roasted vegetables, cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Drizzle the honey mustard vinaigrette over the salad.
  6. Toss and Serve: Gently toss the salad to evenly distribute the dressing and ingredients. Adjust seasoning with additional salt and pepper if desired. Serve warm or at room temperature.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Chopping pecans roughly adds crunch and texture.
  • Salad can be served warm right after mixing or chilled for a refreshing cold dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add a squeeze of fresh lemon juice for extra brightness if desired.

Keywords: autumn salad, quinoa salad, roasted vegetables, healthy salad, fall recipe, butternut squash salad, brussels sprouts salad, honey mustard vinaigrette

Find it online: https://busyrecipe.com/autumn-quinoa-salad-with-roasted-brussels-sprouts-butternut-squash-cranberries-and-honey-mustard-vinaigrette-recipe/