Description
Celebrate the essence of autumn with this nourishing Fall Harvest Quinoa Salad. This plant-forward dish features a harmonious blend of nutty tri-color quinoa, sweet roasted butternut squash, and crispy Brussels sprouts. Balanced by the brightness of fresh lemon, tart apples, and a touch of savory feta, this salad offers a vibrant mix of textures and flavors. It is the perfect wholesome, comforting meal for busy weeknights or a beautiful centerpiece for your seasonal dinner table.
Ingredients
1 1/4 cups tri-color quinoa (rinsed well)
2 cups water
1 1/2 teaspoons kosher salt (divided)
2 to 2 1/2 pounds butternut squash (peeled and 1/2-inch cubed)
6 tablespoons olive oil (divided)
8 ounces Brussels sprouts (trimmed and thinly sliced)
1/2 medium red onion (finely diced)
4 tablespoons fresh lemon juice (divided)
1 tablespoon fresh lemon zest
1/2 teaspoon ground paprika
1 medium tart apple (diced)
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash with 2 tablespoons of olive oil and 1/2 teaspoon salt, then roast on a sheet pan for 25-30 minutes until tender and golden.
While squash roasts, combine quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes, then fluff with a fork.
In a skillet, heat 1 tablespoon of olive oil and sauté Brussels sprouts and red onion until slightly tender, about 5 minutes.
In a large bowl, whisk together remaining 3 tablespoons of olive oil, lemon juice, lemon zest, paprika, and remaining salt to create the dressing.
Add cooked quinoa, roasted squash, sautéed greens, diced apple, and cranberries to the bowl.
Toss gently to coat, then fold in the crumbled feta before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. This salad tastes even better after the flavors have melded for an hour. For a vegan option, substitute feta with toasted pumpkin seeds or a plant-based dairy-free feta alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg