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Warm Fall Quinoa Salad with Roasted Butternut Squash & Maple Dijon Dressing

Warm Fall Quinoa Salad with Roasted Butternut Squash & Maple Dijon Dressing

A healthy & cozy Autumn salad with savory Fall ingredients like cinnamon, apples, pecans & brown butter.  Gluten free & Vegetarian
Course Dinner, Lunch, Side Dish
Cuisine American
Keyword butternutsquash, Fall, glutenfree, Healthy, quinoa, Salad, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


Brown Butter Maple Dijon Dressing

  • 4 tbsp Butter 1/2 stick
  • 1/2 cup Apple Cider Vinegar
  • 2 TBS Maple syrup
  • 1 tsp Dijon mustard
  • 1 TSP Curry
  • 1 TSP Cinnamon
  • 1 TSP Ginger
  • 1 TSP Black Pepper
  • Pinch of salt

Warm Quinoa Salad

  • ½ cup Pecans
  • 1 Apple peeled, cored and cut into cubes
  • 1 cup Butternut squash cubed (about 1/2 butternut squash)
  • 1 Medium Onion sliced thinly
  • 1 TBS Olive Oil
  • Salt and pepper to taste
  • 1/2 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 1 cup Quinoa
  • 2 cups Water
  • 1, 8 oz container of Brussel sprouts


Brown Butter Maple Dijon Dressing

  • Place butter in small saucepan over medium-high heat. Continue melting until foamy, swirling pan around. Once butter is lightly browned and has a nutty fragrance, remove from heat and set aside.
  • Whisk in remaining ingredients. Set aside.

Warm Quinoa Salad

  • Preheat oven to 350.
  • Place Pecans on baking sheet, and toast for 7-8 minutes, checking occasionally until lightly browned and fragrant. Set side.
  • Turn oven up to 400. Place apple, butternut squash, and onions on baking sheet. Drizzle with olive oil, salt, pepper, curry and cinnamon. Roast 20-30 minutes until tender and lightly browned. Set aside.
  • Cook Quinoa: combine 2 cups of water in medium saucepan and bring to a boil. Add in quinoa, turn down to low, cover and cook 10-15 minutes until liquid is fully absorbed.
  • To shred brussel sprouts: cut ends off, then cut in half. Place in food processor and pulse until shredded. (Alternately you can also cut them with a knife very finely, if you don’t have a food processor.)
  • Add quinoa, brussel sprouts, apples, butternut squash, and onions to large bowl. Toss to combine.
  • Pour in dressing, and toss to combine.
  • Roughly chop pecans and add to salad.
  • Serve warm.


For instructions on how to make Brown butter click here for a quick tutorial