Quinoa Salad w/Brussels Sprouts and Butternut Squash
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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 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
Apple Cider Vinaigrette
- 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. Enjoy!