Inspired by the flavors of fall, this Roasted Butternut Squash & Brussel Sprouts Quinoa Salad makes the perfect side dish for a holiday dinner. It also happens to be hearty enough to serve as a vegetarian-friendly main dish...
Over the last year and a half or so, I have become obsessed with all things quinoa. In fact, I usually have some type of quinoa salad for lunch most days of the week now.
My obsession with this super grain started when I decided that I was ready to make some healthier lifestyle choices and drop some of the weight I had been carrying around for a few years. A major part of what I changed about my diet was making green smoothies for breakfast and then having variations on quinoa salad for lunch at least 4-5 days a week.
If we are going to be technical about it, quinoa really isn't a grain at all. It is actually what they call a super seed.
Just one cup of cooked quinoa contains 9 grams of protein and 5 grams of fiber (keeps you full for longer!). And if you happen to be following a gluten-free diet, quinoa could definitely become your new best friend.
I decided to take my love for this super seed past the lunch table and right onto my holiday dinner table this year (even though leftovers of this quinoa salad would definitely make an amazing lunch option the next day).
Inspired by the flavors of fall, this Roasted Butternut Squash & Brussel Sprouts Quinoa Salad makes the perfect side dish for a holiday dinner. It also happens to be hearty enough to serve as a vegetarian-friendly main dish.
This quinoa salad is such the perfect combination of sweet & salty. You get the sweetness from the butternut squash, a little tart from the cranberries, roasted savory-ness from the Brussels sprouts, nuttiness from the quinoa, and buttery goodness from the pecans.
And I know, I know.... it all sounds pretty amazing as it is, but just wait until you toss it all together with the homemade honey apple cider dressing. ;) Your holiday dinner guests will be raving about this one.
And bonus? This packed-with-flavor quinoa salad is one holiday dinner side dish that you don't have to feel guilty about when you go back for seconds of it.
A few tips & tricks for making this quinoa salad:
- This quinoa salad can be made up to two days in advance. Just toss together the salad (minus the dressing!) and place it in a sealable food storage container in the fridge. You can also make the dressing ahead of time. Just twist the lid on the jar and also store in the refrigerator. To serve, just simply heat the salad in the microwave for 2-4 minutes before serving. Shake the dressing in the jar and pour it over the salad and toss.
- Not a fan of butternut squash? You could use any other squash or roasted sweet potato cubes in this recipe instead.
- I love the buttery-ness that the pecans add to this dish, but feel free to swap in chopped walnuts if you don't happen to be a fan of pecans.
- Not big on Brussels sprouts? Try roasted broccoli in this salad instead.
Yield: Serves 6-8
Roasted Butternut Squash & Brussel Sprouts Quinoa Salad
Inspired by the flavors of fall, this Roasted Butternut Squash & Brussel Sprouts Quinoa Salad makes the perfect side dish for a holiday dinner. It also happens to be hearty enough to serve as a vegetarian-friendly main dish.
Prep time: 25 min Cook time: 35 min Total time: 1 hour
Ingredients
- 1 1/2 to 2 lb. butternut squash, peeled with seeds removed and cut into bite-sized chunks
- 1 lb. fresh Brussels sprouts, cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups quinoa, cooked according to the package directions
- 1 cup dried cranberries
- 1 cup pecan halves, roughly chopped
For the honey apple cider dressing
- 1 small shallot, peeled and minced
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons whole grain Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine the butternut squash cubes and the halved Brussels sprouts with the olive oil, salt, and pepper. Toss to coat. Spread out on the prepared baking sheet in an even layer.
- Roast in the oven for 30-35 minutes or until the butternut squash is fork tender. Remove from the oven and set aside.
- While the veggies are roasting, prepare the quinoa according to the package directions. Once cooked, allow the quinoa to cool to warm and then transfer to a large salad or serving bowl. Add in the roasted veggies, cranberries, and pecans. Toss to combine. Set aside.
- In a small Mason jar, combine all of the ingredients for the dressing. Seal the lid on tightly and then shake vigorously until well combined. Pour the dressing over the salad right before serving and toss well.
- Serve immediately and enjoy!
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