Description
A vibrant and hearty fall quinoa salad featuring roasted Brussels sprouts, butternut squash, and apples tossed with baby kale and a zesty orange-Dijon dressing. This nutrient-packed salad is perfect for the autumn season, combining sweet, savory, and earthy flavors in a wholesome, colorful dish.
Ingredients
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 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
- Prepare Oven and Vegetables: Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone mat. Arrange Brussels sprouts, butternut squash, onion, and garlic head on the sheet, keeping each ingredient separate.
- Season Vegetables: Sprinkle Italian seasoning on Brussels sprouts, pumpkin spice on butternut squash, and salt over all vegetables. Drizzle 3 tablespoons olive oil evenly, ensuring some oil seeps into the cut garlic head. Gently mix spices and oil into each vegetable section separately.
- Roast Vegetables: Roast in the preheated oven for 25 minutes until tender and caramelized.
- Cook Quinoa: While vegetables roast, place quinoa, water, and bouillon cube in a medium saucepan. Bring to a boil, cover with a lid, reduce heat to low, and simmer undisturbed for 15 minutes. Turn off heat and let stand covered for 10 minutes.
- Make Dressing: In a large bowl, whisk together 2 tablespoons olive oil, Dijon mustard, orange juice, water, salt, and pepper until well combined. Transfer to a jar with a lid and set aside.
- Prepare Roasted Garlic Paste: Remove roasted garlic head from oven and let cool until touch-safe. Squeeze soft cloves out of the head and mash with a fork to form a creamy garlic paste.
- Assemble Salad Base: Transfer cooked quinoa to a large salad bowl and mix well with some of the dressing and roasted garlic paste to infuse flavor.
- Add Kale and Toss: Add baby kale to the quinoa mixture and toss well; the warm quinoa will lightly wilt the kale.
- Combine Vegetables and Fruits: Add half of the roasted Brussels sprouts, squash, onion, and half of the diced apple to the salad bowl. Toss thoroughly to combine flavors.
- Serve: Transfer salad to serving dish, top with remaining roasted vegetables, remaining diced apple, and sprinkle pumpkin seeds on top. Serve dressing on the side for added flavor control.
Notes
- This salad is full of fall flavors and vibrant colors, perfect for autumn or holiday meals.
- The roasted garlic paste adds a mellow, savory depth to the salad.
- Keeping the dressing on the side allows guests to adjust flavor intensity.
- Use seasonal produce for the best freshness and taste.
- Can be served warm, at room temperature, or chilled.
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
