Description
A vibrant and hearty Fall Quinoa Salad featuring roasted Brussels sprouts, butternut squash, caramelized red onion, and creamy roasted garlic. Tossed with kale, diced apples, pumpkin seeds, and a tangy Dijon-orange dressing, this nutritious salad is perfect for celebrating the flavors of the harvest season.
Ingredients
Scale
Roasted Vegetables
- 1 pound of Brussels sprouts (trimmed and halved)
- 2 pounds butternut squash (peeled and cubed)
- 1 red onion (sliced into wedges)
- 1 head of garlic (cut ½ inch from the top)
- 1 teaspoon of Italian seasoning
- ½ teaspoon of pumpkin spice
- 1 teaspoon kosher salt
- 3 tablespoons of olive oil
Quinoa
- 1 cup of uncooked quinoa (washed)
- 1 ¾ cups of water
- 1 low-sodium bouillon cube
Salad Components & Dressing
- 2 cups of baby kale
- 1 large apple (diced)
- ¼ cup of pumpkin seeds
- 2 tablespoons of olive oil
- ½ teaspoon of Dijon mustard
- ¼ cup of orange juice
- 2 tablespoons of water
- Salt and pepper (to taste)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Arrange Vegetables: Place the Brussels sprouts, butternut squash, red onion wedges, and the whole head of garlic (cut ½ inch from the top) on the baking sheet in separate sections without mixing them together.
- Season Vegetables: Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Then, sprinkle kosher salt evenly over all the vegetables. Drizzle 3 tablespoons of olive oil over the Brussels sprouts, butternut squash, onions, and directly into the cut top of the garlic head to ensure the flavors seep in.
- Toss and Roast: Gently mix the spices and oil into each vegetable section, keeping them separate on the baking sheet. Roast in the preheated oven for 25 minutes until vegetables are tender and caramelized.
- Cook Quinoa: While the vegetables roast, rinse the quinoa thoroughly. In a medium saucepan with a lid, combine quinoa, 1 ¾ cups of water, and the low-sodium bouillon cube. Bring to a boil, cover, reduce heat to a simmer, and cook undisturbed for 15 minutes. After cooking, turn off the heat and let it rest covered for 10 minutes to absorb moisture fully.
- Prepare Dressing: In a large bowl, whisk together 2 tablespoons of olive oil, Dijon mustard, orange juice, water, salt, and pepper until emulsified. Transfer the dressing to a jar with a lid to keep it fresh until serving.
- Extract Roasted Garlic: Remove the roasted garlic head from the oven and set aside to cool until safe to handle. Once cooled, squeeze the soft, creamy garlic cloves out of the skins and mash them with a fork to create a smooth paste.
- Combine Salad Ingredients: Add the cooked quinoa to a large salad bowl and mix in the roasted garlic paste thoroughly to infuse flavor. Add baby kale and toss; the warmth from the quinoa will lightly wilt the greens.
- Add Roasted Veggies and Apples: Incorporate half of the roasted vegetables and half of the diced apple into the salad bowl and toss everything well to combine flavors.
- Assemble and Serve: Top the salad with the remaining roasted vegetables, the rest of the diced apple, and sprinkle pumpkin seeds over the top. Serve the salad alongside the Dijon-orange dressing, allowing guests to add dressing to taste.
Notes
- This fall quinoa salad bursts with seasonal flavors and colorful ingredients, making it perfect for holiday gatherings or a hearty autumn meal.
- Roasted garlic adds a rich, mellow depth that pairs beautifully with the sweet butternut squash and tart apples.
- You can substitute kale with other hearty greens like spinach or Swiss chard if preferred.
- For a vegan option, ensure the bouillon cube used is vegetable-based and free from animal products.
- Leftovers keep well refrigerated for up to 3 days and make a nutritious lunch option.
Nutrition
- Serving Size: 1 serving
- Calories: 366
- 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
