Description
A fresh and vibrant fall quinoa salad packed with roasted vegetables, crunchy apples, dried cranberries, and a tangy maple dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup roasted butternut squash cubes
- 1 cup roasted Brussels sprouts, halved
- 1 medium apple, diced
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans
- 1/4 cup crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook quinoa in vegetable broth according to package instructions, then let cool.
- In a large bowl, combine quinoa, roasted butternut squash, roasted Brussels sprouts, diced apple, cranberries, pecans, and feta cheese.
- In a small jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for later.
Notes
This salad can be served warm, at room temperature, or chilled. Perfect for meal prep or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop & Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: quinoa, fall salad, butternut squash, brussels sprouts, cranberries, healthy salad