Some days I wish that Whole Foods would deliver their entire salad bar to my house, and I wish that their salads didn’t cost $75.00 per ounce. Just kidding, I love you Whole Foods, please don’t leave me.
The Whole Foods salad bar is both dreamy, and terrifying. I grab one of those brown boxes, and instant impulse buying kicks in. I start loading that thing with all of the delicious salad options available, and before you know it, that box that seemed “way too big” when I first grabbed it, suddenly looks like my suitcase on my way back from a solid girls trip.
While my relationship with Whole Foods is a complicated one, I actually love to get inspired by all of the goodies in their salad bar. This Quinoa Salad w/ Butternut Squash and Brussels Sprouts is a perfect example of something that I would impulsively shovel into that brown box — and we all know that heavy items like Brussels sprouts and butternut squash are not your best friend when they weigh that box at the register, am I right?
So here is a delicious salad that refrigerates well, and will undoubtedly cost you less than if you loaded up on something similar at the Whole Foods Salad bar.
This fall inspired quinoa salad has the delicious flavors of roasted Brussels sprouts and butternut squash, paired with the tangy flavors of apple cider vinaigrette.
- 2 c. Brussels Sprouts Halved, Stems Removed
- 2 c. Butternut Squash Peeled, Cut Into 1" Cubes
- 1/2 c. Quinoa
- 1 c. Vegetable Broth
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1/4 c. Dried Cranberries
- 1/8 c. Pumpkin Seeds
- 1 Tbsp Olive Oil
- 3/4 Tbsp Shallot Minced
- 1/8 c. Apple Cider Vinegar
- 3/4 Tsp Dijon Mustard
- 1 Tsp Maple Syrup
- 1/8 Tsp Salt
- 1/8 Tsp Pepper
- 1/4 c. Olive Oil
Preheat oven to 375.
In a medium size bowl, toss the halved Brussels sprouts and the cubed Butternut squash with 1 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper.
On a large baking sheet lined with parchment paper, spread the Brussles sprouts and butternut squash out evenly. I like to place the Brussles Sprouts cut side down to allow for a nice carmelization.
Place in the oven and bake for 30-45 minutes until the vegetables are lightly brown and tender. *Be sure to check the vegetables every few minutes, as you don't want the butternut squash to over cook and turn mushy.
Meanwhile, in a medium size saucepan, bring 1 c. vegetable broth, and 1/2 c. quinoa to a boil. Once boiling, reduce to low, cover, and let cook for 15-20 minutes or until all of the liquid is absorbed. You want to be sure the liquid is fully absorbed, or your quinoa will be dense instead of fluffy.
Once all of the liquid is absorbed from the quinoa, remove from heat and let cool.
Once the vegetables are tender and brown, remove from the oven, and let cool.
Once the vegetable and the quinoa have cooled slightly, combine in a large bowl. Add the vinaigrette, dried cranberries and pumpkin seeds. Toss to combine.
Can be served warm or refrigerated.
In a medium size bowl, combine all ingredients except the olive oil. Whisk to combine. Then slowly add the olive oil while whisking constantly. This will create an emulsion.