Description
Celebrate the bounty of autumn with this hearty and nutritious quinoa salad. Featuring roasted butternut squash, crisp tart apples, and shaved Brussels sprouts, this dish strikes the perfect balance between earthy sweetness and bright, zesty flavors. It is a protein-packed, vegetarian, and gluten-free meal that is perfect for holiday gatherings or convenient meal prep for busy work weeks.
Ingredients
1 1/4 cups tri-color quinoa, rinsed
2 cups water
1 1/2 teaspoons kosher salt, divided
2 to 2 1/2 pounds butternut squash, peeled and 1/2-inch cubed
6 tablespoons olive oil, divided
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 medium red onion, diced
4 tablespoons lemon juice, divided
1 teaspoon lemon zest
1/2 teaspoon paprika
1 medium tart apple, chopped
3/4 cup dried cranberries
3/4 cup feta cheese, crumbled
Instructions
Preheat your oven to 400°F (200°C).
Toss butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon salt, and paprika on a baking sheet; roast for 25-30 minutes until tender.
While squash roasts, combine quinoa, water, and 1/2 teaspoon salt in a saucepan; bring to a boil, then simmer covered for 15 minutes. Fluff with a fork and let cool.
In a large bowl, whisk together the remaining 4 tablespoons olive oil, 4 tablespoons lemon juice, lemon zest, and remaining salt to create the dressing.
Add the cooked quinoa, roasted squash, sliced Brussels sprouts, diced red onion, chopped apple, dried cranberries, and feta cheese to the bowl.
Toss gently until everything is well combined and coated with the dressing.
Serve warm or at room temperature.
Notes
To prep ahead, roast the vegetables and cook the quinoa the night before and store them separately. Add the dressing and fresh apple just before serving to maintain the best texture. If you want a vegan option, swap the feta cheese for roasted pepitas or sunflower seeds.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg