Description
This vibrant Fall Quinoa Salad combines roasted Brussels sprouts, butternut squash, and red onion with tender quinoa, baby kale, crisp apples, and toasted pumpkin seeds. Tossed with a zesty orange-Dijon dressing and creamy roasted garlic paste, this salad bursts with warm fall flavors and makes for a perfect healthy, colorful dish for autumn or holiday meals.
Ingredients
Units
Scale
Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 pounds butternut squash, peeled and cubed
- 1 red onion, sliced into wedges
- 1 head of garlic, cut 1/2 inch from the top
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
Quinoa
- 1 cup uncooked quinoa, washed
- 1 3/4 cups water
- 1 low-sodium bouillon cube
Salad and Dressing
- 2 cups baby kale
- 1 large apple, diced
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 cup orange juice
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Arrange vegetables for roasting: Place the Brussels sprouts, butternut squash, red onion, and head of garlic on the baking sheet, keeping each vegetable in its own section without mixing.
- Season and oil the vegetables: Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Sprinkle kosher salt evenly over all the vegetables. Drizzle 3 tablespoons of olive oil over everything, making sure to drizzle olive oil into the cut portion of the garlic head. Mix the spices and oil into each vegetable section separately without combining them.
- Roast vegetables: Roast in the preheated oven for 25 minutes until tender and caramelized.
- Cook quinoa: While the vegetables roast, combine quinoa, water, and bouillon cube in a medium saucepan. Bring to a boil, then cover and reduce heat to a simmer. Cook undisturbed for 15 minutes. Turn off heat and keep covered for an additional 10 minutes to steam.
- Prepare dressing: In a large bowl, whisk together 2 tablespoons olive oil, Dijon mustard, orange juice, water, salt, and pepper until well combined. Transfer the dressing to a jar with a lid for easy storing and serving.
- Prepare roasted garlic paste: Remove the roasted garlic head from the oven and allow to cool until safe to handle. Squeeze the soft, roasted garlic cloves out and mash with a fork until a smooth paste forms.
- Assemble salad base: Place the cooked quinoa in a large salad bowl. Mix in the roasted garlic paste and some of the dressing to absorb flavor. Add the baby kale and toss thoroughly so the heat from the quinoa wilts the kale slightly.
- Add fruits and vegetables: Add half of the roasted vegetables and half of the diced apples to the salad. Toss well to combine.
- Finish and serve: Top the salad with the remaining roasted vegetables and diced apples. Sprinkle with pumpkin seeds for crunch. Serve with remaining dressing on the side for individual preference.
Notes
- This salad is bursting with fall flavors and vibrant colors, making it a perfect centerpiece for your fall or holiday table.
- Roasting the garlic softens it, providing a creamy, mellow addition to the salad’s flavor profile.
- You can prepare the dressing in advance to save time on the day of serving.
- For extra protein, consider adding toasted pecans or grilled chicken.
- Leftovers store well in the refrigerator for up to 3 days.
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
