Description
Fall Quinoa Salad with Roasted Veggies and Apples combines warm spices, tender roasted vegetables, crisp apples, and fluffy quinoa for a nourishing and cozy meal. This vibrant and colorful salad is perfect for crisp autumn days, offering a fresh yet comforting mix that celebrates seasonal produce and wholesome ingredients.
Ingredients
Scale
Salad Base
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1/2 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon (natural)
- 1/4 teaspoon ground nutmeg (natural)
- Salt, to taste
- Black pepper, to taste
Fresh Ingredients
- 1 large crisp apple (such as Fuji or Honeycrisp), thinly sliced
- 1/2 cup walnuts, toasted
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep and Roast the Veggies: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, halve the Brussels sprouts, and thinly slice the red onion. Toss all of the vegetables with olive oil, salt, black pepper, ground cinnamon, and ground nutmeg. Spread them evenly in a single layer on a baking sheet and roast for 25-30 minutes, turning once halfway through, until tender and caramelized.
- Cook the Quinoa: While the vegetables roast, rinse the quinoa under cold water to remove any bitterness. Cook the quinoa in seasoned water or vegetable broth according to package instructions, usually around 15 minutes, until fluffy. Drain any excess liquid and let the quinoa cool slightly.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), olive oil, salt, and black pepper until smooth and well combined. Adjust seasonings to your taste.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted vegetables, thin apple slices, toasted walnuts, and chopped parsley. Drizzle the dressing evenly over the salad and gently toss until all ingredients are well coated.
- Serve and Enjoy: Serve the salad warm or at room temperature to fully enjoy the comforting fall flavors. Garnish with extra parsley and toasted walnuts if desired.
Notes
- Use fresh, firm apples like Honeycrisp or Fuji for crisp texture.
- Do not overcrowd the roasting pan to ensure even caramelization of vegetables.
- Toast walnuts lightly in a dry skillet to enhance their flavor without burning.
- Feel free to adjust cinnamon or nutmeg amounts for stronger warm spice notes.
- Add the dressing just before serving to keep the salad fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fall quinoa salad, roasted veggies salad, autumn salad, quinoa and apples, healthy fall recipes, plant-based salad
