Fall Quinoa SaladLauren
Fall is here, and what better way to start the season off right than with a fresh salad featuring all your fall favorites? This fall quinoa vinaigrette salad is easy to make and is great for a cozy evening at home!
For the Salad:
½ cup uncooked quinoa (any color)
2 cups baby spinach, packed
½ pound Brussels sprouts, ends trimmed and halved
1 ½ cups sweet potato, peeled and cut into ½” cubes
¼ cup dried cranberries 3 Tbsp roasted pumpkin seeds or pepitas
3 oz feta cheese, crumbled
2 tsp olive oil, divided ½ tsp salt, divided
⅛ tsp ground cinnamon
Freshly cracked pepper
For the Vinaigrette:
2 Tbsp olive oil
1 Tbsp pure maple syrup
1 Tbsp apple cider vinegar
½ Tbsp balsamic vinegar
½ tsp dijon mustard
Pinch or dash of salt
- Preheat the oven to 400℉. In a medium mixing bowl, toss together Brussels sprouts, 1 tsp olive oil, ¼ tsp salt and some freshly cracked pepper (about ⅛ tsp). Place the Brussels sprouts cut side down on one side of a parchment-lined sheet pan. In the same mixing bowl, toss together cubed sweet potato, 1 tsp olive oil, ¼ tsp salt, and the ground cinnamon. Spread the sweet potato evenly in one layer on the other side of the sheet pan. Bake for 25-30 minutes until everything is tender and the Brussels sprouts are slightly browned, tossing everything once halfway through baking. Remove from the oven and allow to cool slightly on the baking sheet.
- While the Brussels sprouts and sweet potato are roasting, cook the quinoa according to the package directions. Once done, fluff with a fork and set aside to cool. You can add a small pinch of salt to the cooked quinoa if desired.
- Next, whisk together all the vinaigrette ingredients in a small bowl. Set aside. - In a large salad bowl or serving dish, combine together spinach, chilled quinoa, roasted Brussels sprouts and sweet potato, dried cranberries, and pumpkin seeds. Toss with the vinaigrette and top with crumbled feta cheese.
- Each package of quinoa generally bases the cooking time and process off 1 cup of dried quinoa, so for this recipe just estimate half as much water as the package suggests and cook for about half the time.
- Recipe makes 2 large salads or 3 smaller ones. Feel free to top with some slices of cooked chicken breast for a very filling meal!
LAUREN | FOOD BLOGGER
Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.