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fall quinoa salad

Fall Quinoa Salad with Apricot Vinaigrette

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Serves: 6 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 cups shredded brussels sprouts
  • 2 cups mixed greens, like kale or spinach
  • 1 small or half large apple, chopped
  • 1/3 cup dry cranberries
  • 1/3 cup pumpkin seeds
  • 1/4 cup pecans
  • 2 cups cubed butternut squash, fresh or frozen
  • Olive oil
  • 1/2 tsp salt
  • Pinch cinnamon

Apricot Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tbsp apricot jam
  • 2 tsp dijon mustard
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 375 F
  2. Toss the cubed butternut squash in some olive oil, 1/2 tsp salt and a pinch of cinnamon. Layer it on a parchment lined baking tray and bake for 35-40 minutes, until soft.
  3. While that bakes, add your quinoa into a small pot with 2 cups of vegetable broth or water. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the liquid is absorbed. Fluff the quinoa with a fork and season lightly with salt.
  4. Prepare the apricot vinaigrette by whisking together all of the dressing ingredients until smooth.
  5. Add the greens and brussels sprouts to a large salad bowl and pour some of the dressing over the greens. Toss together to combine.
  6. Add the cooked quinoa, butternut squash, apple, dried cranberries, pecans and pumpkin seeds on top of the greens. Toss everything together with the remaining dressing.
  7. Best served fresh, but leftovers can be kept refrigerated for up to 3 days.