Description
This Fall Quinoa Salad is a vibrant and hearty dish bursting with the flavors of roasted Brussels sprouts, butternut squash, and a touch of pumpkin spice. Combined with tender quinoa, fresh kale, crisp apples, and pumpkin seeds, all tossed in a zesty orange-Dijon dressing, it’s a perfect seasonal salad to delight your fall or holiday table.
Ingredients
Scale
Roasted Vegetables
- 1 pound of Brussels sprouts, trimmed and halved
- 2 pounds of butternut squash, peeled and cubed
- 1 red onion, sliced into wedges
- 1 head of garlic, cut ½ inch from the top
- 1 teaspoon Italian seasoning
- ½ teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
Quinoa
- 1 cup uncooked quinoa, washed
- 1 ¾ cups water
- 1 low-sodium bouillon cube
Salad and Dressing
- 2 cups baby kale
- 1 large apple, diced
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ¼ cup orange juice
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F and line a large baking sheet with parchment paper or a silicone mat for easy cleanup. Set aside while you prep the vegetables.
- Arrange Vegetables: On the baking sheet, place the Brussels sprouts, butternut squash, sliced red onion, and the head of garlic (cut side up) in separate sections; do not mix them together to maintain distinct flavors during roasting.
- Season and Oil Vegetables: Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Then, evenly sprinkle kosher salt and drizzle the olive oil over all the vegetables, including directly into the cut part of the garlic head. Toss the seasonings and oil gently with each vegetable group, keeping them separated on the sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25 minutes until tender and caramelized.
- Cook Quinoa: While the vegetables roast, place the washed quinoa, water, and bouillon cube in a medium saucepan. Bring to a boil, cover with a lid, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
- Make the Dressing: In a large bowl, combine olive oil, Dijon mustard, orange juice, water, salt, and pepper. Whisk well and transfer to a jar with a lid for shaking before serving.
- Prepare Roasted Garlic: Once the roasted vegetables are done, remove the garlic head and allow it to cool until safe to handle. Squeeze the garlic cloves out; they should be soft and creamy. Mash the roasted garlic with a fork to make a smooth paste.
- Assemble Salad: Place the cooked quinoa into a large salad bowl. Stir in the roasted garlic paste and toss with some of the dressing to infuse flavor. Add the baby kale and mix well; the heat from the quinoa will gently wilt the kale.
- Add Fruit and Vegetables: Toss in half of the roasted vegetables and half of the diced apple, mixing everything together thoroughly.
- Serve and Garnish: Top the salad with the remaining roasted vegetables and apples, then sprinkle with pumpkin seeds. Serve the salad with the remaining dressing on the side for extra flavor as desired.
Notes
- This salad perfectly captures the essence of fall with its seasonal produce and warming spices, making it an excellent choice for holiday meals or autumn gatherings.
- For a nut-free version, omit pumpkin seeds or substitute with toasted sunflower seeds.
- Leftover roasted vegetables can be stored in the fridge for up to 3 days and added to other meals like grain bowls or wraps.
- The salad dressing can be prepared ahead and refrigerated for up to 3 days; shake well before using.
- Adjust the seasoning to taste, and add extra salt and pepper if needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 595 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.002 g
- Carbohydrates: 53 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0.03 mg
