Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

★★★★★

4.6 from 71 reviews
  • Author: Hugo
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorsbyhugo.com/fall-roasted-quinoa-salad-with-butternut-squash-brussels-sprouts-and-almonds-recipe/