Description
Gluten Free, Vegan, Refined Sugar Free
All of your favorite fall flavors mixed into a satisfying quinoa salad. Topped with the best apple cider vinaigrette you will ever taste – this harvest quinoa salad is tasty, easy to make, and perfect for meal prep!
Ingredients
Scale
Salad:
- 1 cup uncooked quinoa
- 2 cups water
- 10 oz bag of frozen cubed butternut squash
- 1 lb brussel sprouts
- 1 small apple
- 1/4-1/2 red onion
- 1/3 cup dried cranberries
- a handful of chopped fresh parsley
- crumbled feta to taste
Apple Cider Vinaigrette:
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp paprika
Instructions
- Cook quinoa according to directions. Let cool once it is done.
- Take your brussel sprouts, cut in halves and/or quarters, spread on a cookie sheet lined with aluminum foil and bake at 400F for about 20 minutes, until soft.
- Dice your apple, add to cookie sheet after about 10 minutes and bake with the brussel sprouts for the remaining time.
- Dice your onion and add to quinoa.
- Microwave butternut squash according to directions, remove from bag once it is done, pat dry, and then add to the quinoa.
- Once brussels and apple are done, let cool a little bit and then add to quinoa mixture.
- Finish by adding dried cranberries and feta.
- To make the dressing, combine all ingredients in a small bowl and whisk to combine. Pour over quinoa mixture and serve.
Notes
I like eating this both cold or warm so pick whichever you like better!
If you want it really saucy, make a double portion of the dressing to be safe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Quinoa Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: about 1 cup