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Fall Quinoa Salad with Roasted Veggies and Apples

Fall Quinoa Salad with Roasted Veggies and Apples

  • Author: Samuel
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Fall Quinoa Salad with Roasted Veggies and Apples is a fresh, vibrant, and nutrient-packed dish that celebrates the best of autumn produce. Featuring fluffy quinoa, caramelized roasted butternut squash, Brussels sprouts, and red onion, combined with crisp Granny Smith apples, crunchy walnuts, and tangy sun-dried cranberries, this colorful bowl is perfect for a wholesome plant-based meal. Enhanced by a bright apple cider vinegar and maple syrup dressing with fresh thyme, it offers balanced nutrition, easy preparation, and customizable options to suit any taste.

Ingredients

Scale

Grains and Vegetables

  • 1 cup white or tri-color quinoa
  • 2 cups water
  • 2 cups diced butternut squash
  • 2 cups halved Brussels sprouts
  • 1 medium red onion, sliced
  • 1 Granny Smith apple, cored and diced

Dressing and Seasonings

  • 3 tablespoons extra virgin olive oil (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon maple syrup (natural)
  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Black pepper, to taste

Add-ins

  • 1/2 cup chopped walnuts
  • 1/4 cup sun-dried cranberries

Instructions

  1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook quinoa in 2 cups of water with a pinch of salt over medium heat until water is absorbed and quinoa is fluffy, about 15 minutes. Fluff with a fork and let it cool.
  2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss diced butternut squash, halved Brussels sprouts, and sliced red onion with 2 tablespoons extra virgin olive oil (natural), salt, pepper, and fresh thyme leaves. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway to ensure even caramelization.
  3. Prep the Apples and Dressing: While vegetables roast, core and dice the Granny Smith apple into bite-sized pieces. Whisk together apple cider vinegar (natural), maple syrup (natural), a pinch of salt, and 1 tablespoon extra virgin olive oil (natural) to make a bright, tangy dressing.
  4. Assemble the Salad: In a large bowl, combine cooled quinoa, roasted vegetables, diced apples, chopped walnuts, and sun-dried cranberries. Pour dressing over salad and toss gently until everything is evenly coated. Taste and adjust seasoning with salt and pepper if needed.

Notes

  • Rinse quinoa before cooking to avoid bitterness and achieve a light texture.
  • Cut vegetables uniformly for even roasting and caramelization.
  • Allow quinoa and roasted veggies to cool before mixing to keep apples crisp and colors vibrant.
  • Use fresh thyme for a brighter herbal note.
  • Adjust dressing acidity and sweetness to your preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 1 cup)
  • Calories: 320
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: quinoa salad, fall salad, roasted vegetables, healthy salad, plant-based, autumn recipe

Find it online: https://quicktastykitchen.com/fall-quinoa-salad-with-roasted-veggies-and-apples/