Description
This Autumn Roasted Vegetable Salad is a colorful and flavorful dish that celebrates the season’s harvest. Roasted butternut squash, Brussels sprouts, and beets are combined with hearty quinoa and a tangy balsamic vinaigrette for a satisfying meal.
Ingredients
Scale
For the Salad:
- 1 small butternut squash, peeled and diced
- 1 lb Brussels sprouts, trimmed and halved
- 3–4 beets, peeled and diced
- 1 cup quinoa, cooked
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
For the Dressing:
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven: to 400°F (200°C).
Toss the butternut squash, Brussels sprouts, and beets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
- Prepare the dressing: Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl.
- Assemble the salad: In a large bowl, combine the roasted vegetables, cooked quinoa, dried cranberries, and toasted pecans. Drizzle with the dressing and toss to coat.
- Serve: Sprinkle feta cheese over the salad before serving.
Notes
- This salad can be served warm or at room temperature.
- Feel free to customize the salad with your favorite fall vegetables and nuts.
- The balsamic vinaigrette can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 19g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
