Fall Quinoa Salad with Brussel Sprouts, Butternut Squash & Pomegranates
Prep time
Cook time
Total time
This simple salad has all the best Fall flavors! Roasted Brussel Sprouts and Butternut Squash, pecans and pomegranates all tossed in the yummiest Orange Balsamic Vinaigrette. Recipe adapted from Emilie Eats.
Recipe type: Salads, Sides, Thanksgiving, Fall
Cuisine: Gluten-Free, Vegan
  • ⅔ cups quinoa
  • 3 cups Brussel Sprouts, halved
  • 3 heaping cups Butternut Squash, cut into ½ inch -1 inch cubes
  • 1 cup pomegranate seeds
  • ½ cup pecans, broken into pieces
  • 1 tablespoon hemp seeds
Orange Balsamic Vinaigrette
  • ¼ cup fresh squeezed orange juice
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Roast Veggies
  1. Preheat oven to 400 F and line two baking sheets with parchment paper.
  2. Place Brussels sprouts on one pan and bake 25 -30 minutes or until just crispy.
  3. Place butternut squash on the other pan and bake 40-45 minutes, flipping once, or until tender and just getting crispy.
Make Quinoa
  1. Meanwhile, in a small to medium saucepan, add 1⅓ cups water and quinoa. Bring to a boil, reduce to simmer, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit a few minutes then fluff with fork. Set aside.
Orange Balsamic Vinaigrette
  1. In a liquid measuring cup or small bowl, add vinaigrette ingredients and whisk to combine. Set aside.
  1. In the large bowl, add roasted vegetables, cooked quinoa, pomegranate seeds, pecans and hemp seeds. Stir to combine. Pour in the dressing; stir.
  2. Serve and enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/fall-quinoa-salad-with-brussel-sprouts-butternut-squash-pomegranates/