Feel Good Fall Salad
A hearty and flavorful fall salad packed with roasted vegetables, grains, and a delicious maple-dijon dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Salad Components
- 1 pound butternut squash peeled, seeded, and cubed
- 1 medium red onion cut into wedges
- 1 cup Brussels sprouts trimmed and halved
- 0.5 cup dried cranberries
- 0.5 cup pecans halved or chopped
- 1 cup cooked quinoa
- 3 ounces goat cheese crumbled
Maple-Dijon Dressing
- 0.33 cup olive oil
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss the butternut squash, red onion, and Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.1 pound butternut squash
- Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables are roasting, prepare the dressing. In a small bowl or jar, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
- In a large bowl, combine the roasted vegetables, dried cranberries, pecans, and cooked quinoa.
- Pour the dressing over the salad and toss gently to coat.
- Gently fold in the crumbled goat cheese just before serving.
Notes
This salad is delicious served warm or at room temperature. It makes a fantastic light lunch or a side dish for holiday meals.