Description

Fall Quinoa Salad with Roasted Veggies and Apples is a vibrant, nourishing dish that captures the essence of autumn. Featuring nutty tri-color quinoa, naturally sweet roasted butternut squash, crisp Brussels sprouts, juicy red apples, and a zesty maple syrup (natural) and apple cider vinegar (natural) dressing, this salad offers a wholesome balance of flavors and textures perfect for lunch, dinner, or as a hearty side.

Ingredients

Scale

Salad Ingredients

1 cup tri-color quinoa, well rinsed
2 cups water or vegetable broth
2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
1 medium red onion, sliced
6 whole garlic cloves
1 medium red apple, cored and thinly sliced
1/4 cup toasted sunflower seeds

Dressing

3 tablespoons olive oil
2 tablespoons apple cider vinegar (natural)
1 tablespoon maple syrup (natural)
Salt, to taste
Black pepper, to taste
1 teaspoon fresh thyme leaves

Instructions

Prepare and Roast the Vegetables: Preheat the oven to 425°F (220°C). Peel and cube the butternut squash, halve the Brussels sprouts, and slice the red onion. Toss the vegetables along with whole garlic cloves in olive oil, then sprinkle with salt, black pepper, and fresh thyme leaves. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges, enhancing their natural sweetness and autumn flavors.
Cook the Quinoa: While the vegetables roast, rinse the quinoa under cold water until clear. Cook quinoa with twice the amount of water or vegetable broth in a pot until fluffy, about 15 minutes. Fluff with a fork and allow to cool slightly, providing a light nutty base for the salad.
Prepare the Apples and Dressing: Core and thinly slice the red apple to add a fresh, crisp contrast. In a small bowl, whisk together olive oil, apple cider vinegar (natural), maple syrup (natural), salt, and black pepper to create a flavorful, tangy dressing that complements the roasted veggies.
Combine and Toss: In a large bowl, gently combine the roasted vegetables, cooked quinoa, and apple slices. Drizzle with the prepared dressing and toss to evenly coat, ensuring every bite bursts with flavor and texture. Finish by sprinkling toasted sunflower seeds on top for a nutty crunch.

Notes

Toast the sunflower seeds lightly in a dry pan before adding for enhanced flavor and crunch.
Always rinse quinoa thoroughly to reduce bitterness and improve texture.
Spread vegetables evenly on the baking sheet to ensure even roasting and avoid steaming.
Taste the dressing before tossing and adjust sweetness with more maple syrup (natural) if desired.
This salad can be enjoyed warm or chilled directly from the refrigerator.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 9g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: Fall salad, quinoa salad, roasted vegetables, autumn recipe, healthy salad, plant-based, gluten free