Description
This vibrant Fall Quinoa Salad combines roasted Brussels sprouts, butternut squash, and red onion with tender quinoa, baby kale, and crisp apples. Enhanced with a creamy roasted garlic dressing and topped with crunchy pumpkin seeds, this nutrient-packed salad bursts with seasonal flavors perfect for a wholesome lunch or festive fall gathering.
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 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
- Preheat and Prepare Roasting Pan: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Arrange Vegetables: Place Brussels sprouts, butternut squash, red onion, and the prepared garlic head on the baking sheet, keeping each ingredient separate in its own section to roast evenly.
- Season and Oil Vegetables: Sprinkle Italian seasoning over the Brussels sprouts, pumpkin spice over the butternut squash, then add kosher salt evenly. Drizzle 3 tablespoons olive oil over all vegetables and directly into the cut garlic head. Gently mix the spices and oil into each type of vegetable while maintaining separation.
- Roast Vegetables: Roast the prepared vegetables in the preheated oven for 25 minutes until tender and caramelized.
- Cook Quinoa: While vegetables roast, rinse quinoa thoroughly. Place quinoa in a medium saucepan with 1 ¾ cups water and the low-sodium bouillon cube. Bring to a boil, cover, then reduce heat to low and simmer undisturbed for 15 minutes. Remove from heat and let it rest, 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 dressing to a jar with a lid and shake to emulsify. Reserve for serving.
- Prepare Roasted Garlic: Remove the roasted garlic head from the baking sheet and allow to cool until safe to handle. Squeeze garlic cloves out of their skins; they will be soft and creamy. Mash them with a fork until smooth to create a garlic paste.
- Combine Salad Ingredients: Transfer quinoa to a large salad bowl, stirring in the roasted garlic paste and some dressing to infuse flavors. Add baby kale and toss; the warm quinoa will slightly wilt the kale.
- Assemble Salad: Add half of the roasted vegetables and half of the diced apples to the quinoa mixture. Toss gently to combine.
- Serve: Plate the salad by topping with the remaining roasted vegetables, diced apples, and sprinkle with pumpkin seeds. Serve additional dressing on the side for extra flavor.
Notes
- This salad is bursting with fall flavors combining seasonal produce and warming spices, making it ideal for autumn or holiday meals.
- Roasting the garlic mellows its sharpness and creates a creamy texture to blend beautifully into the dressing and quinoa.
- Keep the roasted vegetables separated on the baking sheet to preserve their distinct flavors and textures.
- The quinoa cooks in bouillon for extra depth of flavor without the need for added salt.
- Serve this salad warm or at room temperature for the best flavor and texture experience.
- Swap baby kale for baby spinach or mixed greens if preferred.
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
