Description
Fall Quinoa Salad with Roasted Veggies and Apples brings warmth and crunch to your autumn table with nutty quinoa, tender roasted butternut squash and Brussels sprouts, crisp apples, and smoky turkey bacon, all tossed in a tangy vinaigrette and finished with plant-based cheese (plant-based) and fresh parsley. This hearty yet fresh salad celebrates the flavors of fall in a nutritious and versatile dish perfect for any occasion.
Ingredients
Scale
Salad Base
- 1 cup quinoa, rinsed
- 2 cups water
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil (natural)
- Salt, to taste
- Black pepper, to taste
Additional Salad Ingredients
- 4 slices turkey bacon, chopped
- 2 medium crisp apples (such as Granny Smith or Fuji), diced
- 1/4 cup plant-based cheese (plant-based), crumbled or shredded
- 2 tablespoons fresh parsley, chopped
Dressing
- 3 tablespoons olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and Roast the Vegetables: Preheat oven to 400°F (200°C). Peel and cube the butternut squash, trim and halve the Brussels sprouts, and thinly slice the red onion. Toss all the vegetables in olive oil (natural), salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
- Cook the Quinoa: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool slightly.
- Prepare Turkey Bacon: Chop smoked turkey bacon into bite-sized pieces. Cook in a skillet over medium heat until crispy, about 5 to 7 minutes. Remove from heat and drain excess fat on paper towels.
- Make the Dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), salt, and pepper until smooth and emulsified. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted vegetables, crispy turkey bacon, and diced apples. Pour the dressing over and toss gently to coat evenly. Sprinkle with plant-based cheese (plant-based) and fresh parsley for color and flavor.
Notes
- Toast quinoa in a dry skillet before cooking for extra nutty flavor.
- Cut vegetables into similar-sized pieces to ensure even roasting.
- Dice apples just before serving to keep them crisp and prevent browning.
- Adjust maple syrup in the dressing to balance acidity to your preference.
- Use fresh herbs like parsley or thyme to brighten flavors.
- Optional: Add toasted nuts such as walnuts or pecans for extra crunch and richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 25mg
Keywords: fall salad, quinoa salad, roasted vegetables, autumn recipe, healthy salad, plant-based cheese, turkey bacon substitute
