Description
This Fall Quinoa Salad combines the earthy flavors of roasted Brussels sprouts, butternut squash, and caramelized garlic with fresh baby kale, crisp apples, and crunchy pumpkin seeds. Tossed in a zesty orange-Dijon dressing, this vibrant, nutrient-packed salad is perfect for autumn or holiday meals, offering a hearty and healthy dish bursting with seasonal goodness.
Ingredients
Scale
Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 pounds butternut squash, peeled and cubed
- 1 red onion, sliced into wedges
- 1 head garlic, cut ½ inch from the top
- 1 teaspoon Italian seasoning
- ½ teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
Quinoa
- 1 cup uncooked quinoa, washed
- 1¾ cups water
- 1 low-sodium bouillon cube
Salad and Dressing
- 2 cups baby kale
- 1 large apple, diced
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ¼ cup orange juice
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper or a silicon mat. Arrange the Brussels sprouts, butternut squash, red onion, and the cut head of garlic in separate sections on the baking sheet.
- Season Vegetables: Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Evenly sprinkle kosher salt and drizzle 3 tablespoons of olive oil over all vegetables, making sure to drizzle oil into the cut top of the garlic head. Mix spices and oil into each vegetable group separately, keeping them sectioned on the sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25 minutes until tender and caramelized.
- Cook Quinoa: While vegetables roast, place the washed quinoa in a medium saucepan with 1¾ cups water and the low-sodium bouillon cube. Bring to a boil, then cover, reduce heat to low, and simmer undisturbed for 15 minutes. Turn off heat and let quinoa rest, covered, for 10 minutes.
- Make Dressing: In a large bowl, whisk together 2 tablespoons olive oil, ½ teaspoon Dijon mustard, ¼ cup orange juice, 2 tablespoons water, and salt and pepper to taste. Transfer the dressing to a jar with a lid for serving.
- Prepare Garlic Paste: When the roasted garlic is cool enough to handle, squeeze out the softened cloves and mash them with a fork until smooth and creamy.
- Assemble Salad: In a large salad bowl, combine the cooked quinoa with the roasted garlic paste, mixing well to incorporate the flavors. Add the baby kale and toss; the residual heat will slightly wilt the kale.
- Add Roasted Veggies and Apples: Toss in half of the roasted vegetables and half of the diced apple, mixing thoroughly.
- Finish and Serve: Layer the remaining roasted vegetables and diced apple on top of the salad, sprinkle with pumpkin seeds, and serve with the prepared dressing on the side.
Notes
- This salad showcases full fall flavors and vibrant colors, making it a great centerpiece for fall or holiday tables.
- Keep the roasted vegetables separated on the baking sheet to maintain distinct flavor profiles.
- The roasted garlic adds a creamy sweetness that enhances the salad’s depth of flavor.
- Adjust the seasoning of the dressing to your preference before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 595 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.002 g
- Carbohydrates: 53 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0.03 mg
