A colorful, flavor-bursting fall quinoa salad that’s piled with quinoa, shaved brussels sprouts, roasted nutty squash, gala apple, red onion, sweet dried cranberries, crumbled feta, fresh parsley, all tossed together in a sweet and tangy maple dijon vinaigrette!
- 1 cup dry quinoa, rinsed and drained
- 1 tsp salt, divided
- ½ pound brussels sprouts, ends trimmed and thinly sliced (shaved)
- 2 cups butternut squash, cut into ½-inch cubes
- 2 tbsp olive oil
- ¼ tsp pepper
- 1 gala apple, quartered, seeds removed, and thinly sliced
- ½ red onion, finely diced
- ¼ cup dried cranberries
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tbsp whole grain dijon mustard
- 1 tbsp regular dijon mustard
- 1 lemon, zested and juiced
- 2 tbsp maple syrup
- ½ tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
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In medium saucepan, bring 2 cups of water to a boil. Add ½ tsp salt and quinoa to the saucepan. Cover with lid and turn heat to low. Cook quinoa for 20 minutes or until water is fully absorbed. Remove it from heat source and let it cool to room temperature before tossing with all the other ingredients.
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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On one side of the baking sheet, spread out the shaved brussels sprouts. On the other side spread out cubed butternut squash. Drizzle with 2 tbsp olive oil and season with ½ tsp salt and ¼ tsp pepper. Place into oven and bake for 30-35 minutes or until squash is fully cooked through and can pierce easily with a fork. Let it cool before tossing with all the other ingredients.
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Make the vinaigrette by placing extra virgin olive oil, apple cider vinegar, both mustards, lemon zest and juice, maple syrup, Italian seasoning, salt, and pepper into a mason jar or an airtight container. Shake to emulsify into a vinaigrette.
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Layer the salad. Start with a quinoa base. Top with squash, brussels sprouts, apple, red onion, dried cranberries, feta cheese, and parsley.
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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.
This salad lasts well for 2 days in the refrigerator. If you plan on making it for the whole week, hold off on the dressing until ready to serve/eat. In this case, store the dressing and salad separately in the refrigerator.