Description
Enjoy a vibrant Fall Quinoa Salad with Roasted Veggies and Apples that blends the warm, earthy flavors of roasted butternut squash and Brussels sprouts with the crisp sweetness of fresh apples and fluffy quinoa. This plant-based, colorful salad is quick to prepare and perfect for cozy autumn meals, offering a nutritious and delicious experience.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium red onion, sliced into wedges
- 2 cloves garlic, minced
- 2 crisp apples (e.g., Honeycrisp or Fuji), cored and diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt and pepper, to taste
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, trim and halve the Brussels sprouts, and slice the red onion into wedges. Toss these with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized, stirring halfway through for even cooking.
- Cook the Quinoa: While the vegetables roast, rinse 1 cup of quinoa thoroughly under cold water. Cook it following package instructions with 2 cups of water or vegetable broth by bringing it to a boil, then simmer for about 15 minutes until fluffy and water is absorbed. Fluff with a fork and set aside to cool slightly.
- Prepare the Apples and Dressing: Core and dice crisp apples into bite-sized chunks, keeping the skin on for color and texture. In a small bowl, whisk together olive oil, apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), salt, and pepper to create a tangy and sweet dressing.
- Combine All Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, diced apples, and chopped fresh parsley. Pour the dressing over everything and gently toss to evenly coat. Taste and adjust seasoning as needed.
- Serve Warm or at Room Temperature: This salad is best enjoyed warm or at room temperature, allowing flavors to meld beautifully. Garnish with extra parsley or toasted nuts if desired for added crunch.
Notes
- Use fresh, crisp apple varieties like Honeycrisp or Fuji for the best texture contrast.
- Avoid overcrowding the baking sheet to ensure vegetables roast evenly and caramelize.
- Rinse quinoa well before cooking to remove bitterness and enhance nuttiness.
- If adding nuts, toast them lightly in a dry pan to boost flavor.
- Adjust the dressing gradually to balance acidity and sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: fall salad, quinoa salad, roasted vegetables, apples, plant-based, autumn recipe, healthy salad, gluten free
