This vibrant dish captures the essence of fall, combining earthy quinoa, tender roasted butternut squash, and crispy Brussels sprouts. A harmonious blend of colors, tastes, and wholesome ingredients, this salad embodies the warm, comforting spirit of autumn on your plate. Join us in celebrating the bountiful beauty of the season with every forkful of this delicious, nourishing creation.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Yields 6 servings
Ingredients :
- 2/3 cup tri-color royal quinoa from Gogo Quinoa
- 1 1/2 cups water
- A pinch of salt
- 2 tablespoons olive oil
- 1 1/2 cups butternut squash, cut into small cubes
- 1 1/2 cups Brussels sprouts, halved
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
- 1/2 cup diced beets
- 1/2 cup diced apples (or 1 apple)
- 1/2 cup dried cranberries (or raisins)
- 1/2 cup chopped pecans (or walnuts)
Shallot, Mustard, and Turmeric Vinaigrette
- 1 small shallot, roughly chopped
- 1 clove of garlic, finely chopped
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon whole-grain mustard
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon turmeric
- Salt and black pepper, to taste
Preparation :
- Combine all the quinoa ingredients in a small saucepan, then cover.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and continue cooking until the quinoa has fluffed up.
- Set aside.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Cut the vegetables, place them on the baking sheet, drizzle with oil, sprinkle with herbs, and season with salt and pepper to taste.
- Toss to combine, then roast for 15 minutes.
- Pour all the vinaigrette ingredients into a small Mason jar.
- Close the container and shake to mix.
- Combine all the ingredients in a large salad bowl: quinoa, roasted vegetables, beets, apples, cranberries, and pecans.
- Mix everything together evenly, adjust the seasoning to taste, and serve.