Roasted Brussels Sprouts and Butternut Squash Quinoa Salad with Orange Vinaigrette (vegan, gluten-free)
This roasted brussels sprouts and butternut squash quinoa salad is so delicious, filling, and nourishing. It has a refreshing orange vinaigrette that ties everything together. The roasted brussels sprouts and butternut squash make this the perfect fall salad that can be meal prepped too because it doesn’t get soggy.
I love a good, filling salad that keeps you fueled. Quinoa salads just hit differently when the weather cools down. This warm salad is perfect for an easy weeknight meal, lunch, or meal prep. It would even be amazing for Thanksgiving too! You can prep it the day before if you’re making it for Thanksgiving or Christmas.
This salad is high in protein, fiber, and healthy fats. It is super simple to make and is also vegan and gluten-free.
If you make this roasted brussels sprouts and butternut squash quinoa salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Roasted Brussels Sprouts and Butternut Squash Quinoa Salad with Orange Vinaigrette
Ingredients
- 1 lb brussels sprouts, halved
- 4 cups diced butternut squash
- 2 Tbsp avocado oil
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 cup uncooked quinoa
- 1/2 cup pecans, chopped
- 1/3 cup dried cranberries
- 1/2 cup vegan parmesan
orange vinaigrette
- 3 Tbsp extra virgin olive oil
- 3 Tbsp orange juice (half an orange)
- 1 Tbsp pure maple syrup
- 1 tsp dijon mustard
- 1 Tbsp apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Add the brussels sprouts, butternut squash, avocado oil, salt, pepper, garlic powder, and onion powder to the baking sheet. Mix with your hands or a spoon until everything is evenly combined. Roast in the oven for 35-40 minutes, stirring halfway.
- Cook the quinoa according to the package instructions. Set aside when done.
- Make the orange vinaigrette by adding all the ingredients into a liquid measuring cup or bowl. Whisk until well combined.
- Assemble salad by combining the roasted veggies, quinoa, pecans, dried cranberries, vegan parmesan, and orange vinaigrette. Toss until everything is evenly combined. Enjoy!
