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Roasted Brussels Sprouts and Butternut Squash Quinoa Salad with Orange Vinaigrette

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.
Print Recipe
overview shot of roasted brussels sprouts and butternut squash quinoa salad in a wooden bowl
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

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! 
Servings: 4