Description
Crisp autumn winds inspire this fall harvest quinoa salad, blending roasted seasonal vegetables with nutty quinoa and maple-kissed dressing. Earthy flavors and colorful ingredients create a wholesome meal that celebrates harvest bounty, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 2 cups butternut squash (cubed)
- 2 cups Brussels sprouts (halved)
- 1 large apple (diced)
Dried and Nutty Additions:
- 1/3 cup dried cranberries
- 1/3 cup pumpkin seeds or chopped pecans
Dressing and Herbs:
- 2 tablespoons fresh sage (chopped)
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Thoroughly cleanse quinoa under cool running water to remove any residual bitterness.
- Transfer quinoa to a medium saucepan and add liquid, using water or broth for enhanced flavor.
- Heat mixture until it reaches a rolling boil, then reduce temperature to low and simmer for approximately 15-20 minutes, allowing grains to absorb liquid completely.
- Remove from heat and gently separate quinoa grains with a fork, then set aside to cool to room temperature.
- Position oven rack in center and preheat to 400°F (200°C) for optimal roasting conditions.
- Prepare butternut squash and Brussels sprouts by cutting into uniform pieces to ensure even cooking.
- Drizzle vegetables with olive oil, then season generously with salt and freshly ground black pepper.
- Distribute vegetables across a rimmed baking sheet, ensuring space between pieces for proper caramelization.
- Roast vegetables for 20-25 minutes, rotating pan midway to promote uniform browning, until edges turn golden and vegetables become tender.
- Allow roasted vegetables to cool and reach room temperature.
- Create dressing by whisking olive oil, apple cider vinegar, and maple syrup until emulsified.
- Combine cooled quinoa, roasted vegetables, diced apple, dried cranberries, pumpkin seeds, sage, and thyme in a large mixing bowl.
- Drizzle prepared dressing over salad and gently toss to distribute ingredients and flavors evenly.
- Adjust seasoning with additional salt and pepper according to preference.
- Serve immediately or refrigerate for one hour to allow flavors to harmonize and intensify.
Notes
- Rinse quinoa meticulously to remove bitter saponin coating, ensuring a cleaner, more delicate taste.
- Toast quinoa briefly in dry pan before cooking to enhance nutty flavor and add depth to the salad.
- Swap out water with vegetable broth for richer, more complex underlying taste profile.
- Choose firm, fresh butternut squash and Brussels sprouts for optimal roasting results and caramelization.
- Customize salad by substituting seasonal vegetables like roasted sweet potatoes or delicata squash.
- Make ahead and store in refrigerator for up to 3 days, allowing flavors to intensify and develop.
- For gluten-free version, confirm all ingredients are certified gluten-free, especially pre-packaged items.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering, Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg