Autumn Harvest Quinoa Salad with Roasted Vegetables

Celebrate the bounty of fall with an Autumn Harvest Quinoa Salad featuring roasted vegetables and fresh greens. This nourishing salad serves a family of four and showcases farm-fresh produce at its peak.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium butternut squash, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 2 medium carrots, sliced
• 2 apples, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 4 cups mixed baby greens or kale
• 3 tbsp olive oil (divided)
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash, Brussels sprouts, and carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed. Fluff with a fork and let cool.
3. Prepare dressing by whisking together remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. In a large bowl, combine cooked quinoa, roasted vegetables, diced apples, dried cranberries, chopped pecans, and greens.
5. Drizzle dressing over salad and toss gently to combine. Adjust seasoning as needed.
6. Serve the salad slightly warm or at room temperature, making four generous portions.