Roasted Butternut & Brussels Quinoa Salad

A healthful and light quinoa salad with roasted butternut squash and brussels sprouts, kale, red onion, apples, cranberries, and feta ; tossed in a tangy and subtly sweet maple Dijon vinaigrette

Can we ever get enough quinoa salads? No, of course not! This easy, gluten-free, and healthy quinoa salad is a perfect side dish or hearty enough for your main course! Using Winter and Fall ingredients such as roasted Brussels sprouts, butternut squash, apples, and cranberries tossed with a homemade maple and Dijon vinaigrette, this is a perfect lighter option for those cold winter months! 

Roasted Butternut & Brussels Quinoa Salad

Brenda Lanzilli

A healthful and light quinoa salad with roasted butternut squash and brussels sprouts, kale, red onion, apples, cranberries, and feta ; tossed in a tangy and subtly sweet maple Dijon vinaigrette

5 from 1 vote

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Prep Time 20 minutes mins

Course Appetizer, Main Course, Side Dish

Servings 8

Calories 268 kcal

Ingredients

  

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• 2 cups cooked quinoa
• ½ pound brussels sprouts ends trimmed, quartered
• 2 cups butternut squash cut into ½-inch cubes
• 2 cups chopped kale
• 2 tbsp olive oil
• 1 tsp salt
• ¼ tsp pepper
• 1 apple peeled and chopped
• ½ red onion finely diced
• ½ cup dried cranberries
• ¼ cup feta cheese crumbled

Maple Dijon Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tbsp dijon mustard
• ¼ cup lemon juice
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp pepper

Instructions

 

• Preheat oven to 400 degrees F.
• On one side of the baking sheet, spread out brussels sprouts. On the other side spread out cubed butternut squash. Drizzle with 2 tbsp olive oil and season with salt and pepper. Place into oven and bake for 20 minutes for brussels sprouts and 30 minutes for butternut squash. Let it cool.
• Make the vinaigrette by whisking olive oil, apple cider vinegar, mustard, lemon juice, maple syrup, salt, and pepper
• Layer the salad. Start with a quinoa base. Top with squash, brussels sprouts, kale, apple, red onion, dried cranberries, feta cheese.
• Drizzle vinaigrette right on top and toss together until coated well. Cover and place into refrigerator. Let it cool for at least 2 hours before serving.

Nutrition

Serving: 8gCalories: 268kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 533mgPotassium: 442mgFiber: 5gSugar: 13gVitamin A: 5645IUVitamin C: 52mgCalcium: 115mgIron: 2mg

Keyword apples, brussels sprouts, butternut squash, fall salad, feta, quinoa salad, side dish, winter salad

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