Fall Quinoa Salad Recipe with Delicata Squash and Brussels Sprouts
This Fall Quinoa Salad with delicata squash and Brussels sprouts is everything you love about the season in one! It’s colorful, hearty, and bursting with flavor, from caramelized delicata squash and crisp Brussels sprouts to juicy pear, crunchy pecans, and a maple Dijon vinaigrette that ties it all together. Perfect for a cozy weeknight dinner or as a beautiful Thanksgiving side.
Ingredients
Salad:
- 1 cup cooked quinoa
- 1 medium delicata squash halved, seeded, and sliced into half-moons
- 2 cups Brussels sprouts thinly sliced
- 1 ripe pear diced
- ½ cup pomegranate arils
- ½ cup toasted pecans or walnuts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ small shallot finely minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a large baking sheet.
- Arrange delicata squash slices and thinly sliced Brussels sprouts on the sheet, keeping them slightly separated. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until the squash is tender and caramelized and the Brussels sprouts are golden and crisp on the edges.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper until well combined. Taste and adjust seasoning as needed.
- In a large serving bowl, combine the cooked quinoa, roasted vegetables, diced pear, pecans and pomegranate arils.
- Pour over the maple-Dijon dressing and gently toss to coat everything evenly.
- Serve warm or at room temperature.
Video
Notes
Store leftovers in the fridge for up to 4 days. The quinoa holds up beautifully, and the flavors get even better as they mingle. Just give it a quick toss before serving and maybe a drizzle of fresh dressing to wake it up.
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