Fall Quinoa Salad with Maple Dijon Dressing
A cozy, wholesome quinoa salad with roasted veggies and apple, perfect for autumn gatherings.
Servings: 4 servings
Ingredients
- 1 cup dry quinoa
- 1 small butternut squash, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- For the Maple Dijon Dressing:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash and sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Meanwhile, rinse quinoa and cook it according to package instructions. Let it cool.
- Whisk together all dressing ingredients in a small bowl until emulsified.
- In a large mixing bowl, combine quinoa, roasted veggies, diced apple, cranberries, pumpkin seeds, red onion, and parsley.
- Drizzle with the maple Dijon dressing and toss gently to combine.
- Serve warm or at room temperature.