Description
A nourishing and vibrant salad that captures the essence of autumn. This hearty bowl features fluffy tri-color quinoa combined with sweet roasted butternut squash, crisp sautéed Brussels sprouts, and refreshing diced apples. Enhanced with tart dried cranberries and a zesty lemon-olive oil dressing, this dish offers a beautiful balance of textures and flavors. Perfect for meal prepping, this vegetarian recipe is both satisfying and nutrient-dense, making it a reliable staple for busy weeks or seasonal gatherings.
Ingredients
1 1/4 cups tri-color quinoa
2 cups vegetable broth
1 large butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp sea salt
2 crisp apples, diced
1/2 cup dried cranberries
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tbsp honey or maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and halved Brussels sprouts with olive oil, cinnamon, and salt on a large baking sheet.
Roast the vegetables for 25-30 minutes until tender and caramelized.
While vegetables roast, rinse the quinoa and combine with vegetable broth in a pot. Bring to a boil, then cover and simmer for 15 minutes or until liquid is absorbed.
Fluff the quinoa with a fork and let it cool slightly.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, and honey to make the dressing.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, diced apples, and dried cranberries.
Drizzle the dressing over the salad and toss gently to combine.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This salad can be enjoyed cold or at room temperature. For added crunch, consider adding toasted pecans or walnuts just before serving.