Ingredients
Salad Ingredients
- 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1/2 inch cubes
- 1 lb. Brussels sprouts, trimmed and cut in half
- 2 Tbsp. olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 cups red or white quinoa
- 1/3 cup pumpkin seeds, roasted
- 1 bunch Italian parsley, chopped
Dressing Ingredients
- 1 shallot, finely chopped
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup, honey, or agave nectar
Servings: people
Units:
Instructions
- Preheat oven to 400˚ F.
- Peel squash and remove seeds. Chop squash into ½-inch cubes; set aside.
- Wash and trim Brussels sprouts and cut in half. Toss squash and Brussels sprouts with 2 Tbsp. olive oil, then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes.
- Meanwhile, rinse quinoa in a fine-meshed strainer. Place in medium saucepan or rice cooker and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes.
- To prepare dressing: in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well.
- Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, roasted pumpkin seeds, and chopped parsley. Gently stir to combine and serve.
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