Fall Roasted Quinoa Salad with Butternut Squash, Brussels Sprouts, and Almonds Recipe

Introduction

This Fall Quinoa Salad is a vibrant and hearty dish filled with roasted Brussels sprouts, sweet butternut squash, and nutty quinoa. It’s perfect for a cozy autumn meal or as a nutritious side that highlights seasonal flavors.

Ingredients

• 3 cups Brussels sprouts, halved (about 20 small sprouts)
• 3 cups butternut squash, cubed
• 2 tablespoons extra virgin olive oil
• Sea salt and pepper, to taste
• 1 cup uncooked quinoa (multi-colored quinoa recommended)
• 2 cups water
• 2 teaspoons cumin
• 1 cup heirloom tomatoes, halved (optional)
• 1/4 cup slivered almonds
• 1 lemon (or lime)
• Fresh parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: On a baking sheet, place the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil and toss with your hands or a large spoon until evenly coated. Season with salt and pepper.
3. Step 3: Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly browned.
4. Step 4: While the vegetables roast, rinse the quinoa under cold water. Combine the quinoa and water in a pot, bring to a boil, then reduce heat to low and simmer for 10-15 minutes until the water is absorbed.
5. Step 5: Remove the pot from heat and stir in cumin, salt, and pepper to season the quinoa.
6. Step 6: Transfer the cooked quinoa to a serving bowl. Top with the roasted Brussels sprouts and butternut squash, add the halved heirloom tomatoes if using, and sprinkle with slivered almonds.
7. Step 7: Squeeze the juice of one lemon over the salad and garnish with fresh parsley. Serve warm.

Tips & Variations

• Swap lime for lemon juice for a different but equally bright citrus flavor.
• Add a drizzle of honey or maple syrup for a touch of sweetness that complements the roasted veggies.
• Use toasted walnuts or pecans instead of almonds for a variation in texture and flavor.
• For extra protein, mix in cooked chickpeas or crumbled feta cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a refreshing salad. The flavors often improve after a day as they meld together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

While fresh vegetables give the best texture and flavor, frozen Brussels sprouts and butternut squash can be used if thawed and patted dry before roasting. Cooking times may vary slightly.

Is it necessary to rinse quinoa before cooking?

Yes, rinsing quinoa helps remove its natural coating called saponin, which can taste bitter. Rinsing ensures a cleaner, more pleasant flavor in the final dish.

Fall Roasted Quinoa Salad with Butternut Squash, Brussels Sprouts, and Almonds Recipe

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★★★★★

4.6 from 71 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This vibrant Fall Quinoa Salad features roasted Brussels sprouts and butternut squash paired with fluffy cumin-spiced quinoa, fresh heirloom tomatoes, and crunchy slivered almonds. Drizzled with fresh lemon juice and garnished with parsley, it’s a wholesome, hearty salad perfect for autumn meals.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 3 cups Brussels sprouts, halved (about 20 small sprouts)
• 3 cups butternut squash, cubed
• 2 tablespoons extra virgin olive oil
• Sea salt and pepper, to taste

Quinoa

• 1 cup uncooked quinoa (multi-colored recommended)
• 2 cups water
• 2 teaspoons ground cumin
• Sea salt and pepper, to taste

Salad Toppings and Garnish

• 1 cup heirloom tomatoes, halved (optional)
• 1/4 cup slivered almonds
• 1 lemon (or lime), juiced
• Fresh parsley, for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare Vegetables for Roasting: Place the halved Brussels sprouts and cubed butternut squash onto a baking sheet. Drizzle with extra virgin olive oil and toss using your hands or a large spoon until the vegetables are evenly coated. Season generously with sea salt and pepper.
3. Roast Vegetables: Bake the vegetables in the preheated oven for 20-25 minutes, or until they become tender and develop a nice browned, caramelized exterior.
4. Cook Quinoa: While the vegetables roast, rinse 1 cup of quinoa under cold water. Add the rinsed quinoa and 2 cups of water to a pot and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes or until water is fully absorbed and quinoa is fluffy.
5. Season Quinoa: Remove the cooked quinoa from heat. Stir in 2 teaspoons of cumin, and season with sea salt and pepper to taste, mixing well to distribute the flavors evenly.
6. Assemble Salad: Transfer the quinoa to a large serving bowl or plate. Top with the roasted Brussels sprouts and butternut squash, optional halved heirloom tomatoes, and slivered almonds for crunch.
7. Add Lemon and Garnish: Squeeze the juice of one lemon over the salad for a fresh, tangy flavor. Garnish generously with fresh parsley. Serve the salad warm for best flavor and texture.

Notes

• You can substitute lime juice for lemon juice for a different citrus twist.
• The salad can be served warm or at room temperature.
• Adding toasted nuts or seeds can enhance texture and flavor.
• For a vegan meal, ensure the quinoa is rinsed well; this recipe is naturally vegan.
• If you prefer a crunchier vegetable texture, reduce roasting time slightly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: fall salad, quinoa salad, roasted vegetables, butternut squash, Brussels sprouts, healthy salad, vegan salad, autumn recipe