recipe; quinoa; butternut squash; brussels sprouts; Thanksgiving; side dish

November 7, 2016

Quinoa and Butternut Squash Salad

This vegetarian recipe for Quinoa and Butternut Squash Salad includes a few of my favorite fall-inspired ingredients: roasted butternut squash, brussels sprouts, and cranberries. This dish is perfect for a “meatless Monday” dinner or upcoming holiday {Thanksgiving!} side dish.

Good morning! How was your weekend? Ours was packed with fun {and productive} activities. K and I started out the weekend by early voting which feels great. I’m sure I’m not the only one who can’t wait for this election cycle to be over. On Saturday, my sweet friends hosted a baby shower brunch for me which was wonderful. I think we are almost ready for his arrival {as soon as we get the car seat installed}! The weather was gorgeous and there are many beautiful trees in the neighborhood.

K and I went to dinner and a play downtown with visiting friends on Saturday night, then were back downtown at the hospital first thing on Sunday morning for our baby/child CPR class. It was such a gorgeous day yesterday that we decided to take a leisurely afternoon walk after the class. We ended up at Annette’s Italian Ice in Lincoln Park for a sweet treat before heading home. I’m typically sensitive to dairy, but during pregnancy the symptoms of lactose intolerance often go away. This has definitely happened for me so I’m embracing it over the next few weeks! Annette’s is delicious – I had a Peppermint Bark Milkshake. It’s never too early for holiday flavors.

I also made this delicious vegetarian recipe that can be enjoyed in a few different ways this fall and over the holiday season – Quinoa and Butternut Squash Salad.

This is a new take on two old recipes: my Winter Quinoa Salad and Roasted Butternut Squash & Chickpea Salad. This dish includes a few of my favorite fall ingredients – roasted butternut squash, roasted brussels sprouts, and dried cranberries.

A warm fall salad is perfect for a vegetarian main dish or a side dish for an upcoming holiday gathering. How is Thanksgiving only a few weeks away?

K and I enjoyed the leftovers from this recipe on Sunday night, served over massaged kale and topped with a bit of goat cheese.

Quinoa and Butternut Squash Salad

Course dinner

Cuisine American

Keyword butternut squash, quinoa, salad, thanksgiving

Servings 6 people

Ingredients

1 cup quinoa
1 cup water
1 cup vegetable stock
1/2 butternut squash {peeled and cubed}
2 cups brussels sprouts {quartered}
1/2 cup dried cranberries
2 tbsp avocado oil
2 tbsp water
1/2 tsp pepper
1/2 tsp sald

Maple Dijon Viniagrette

2 tbsp olive oil + 2 teaspoons
1 tbsp dijon mustard
4 tsp maple syrup
2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp pepper

Instructions

Preheat the oven to 375 degrees.
Peel, cut and cube half of a butternut squash. Toss with 1 Tablespoon avocado oil {or other oil of your choice}, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Roast the butternut squash for 25 minutes.
Quarter the brussels sprouts. Toss with 1 Tablespoon avocado oil {or other oil of your choice}, 2 Tablespoons water, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Cover the pan with aluminum foil and roast for 15 minutes. Remove the foil and roast for an additional 10 minutes.
While the butternut squash and brussesls sprouts are roasting, cook your quinoa according to package directions. I used half water and half vegetable stock {1 cup of each} and 1 cup of rinsed white quinoa. Bring your quinoa and liquids to a boil and simmer for ~10 minutes.
Whisk the salad dressing ingredients together.
Add all ingredients together: roasted butternut squash, brussesls sprouts, 1/2 cup of dried cranberries, cooked quinoa, and vinaigrette dressing.