Quinoa, cranberries, and seasonal veggies blend for a vibrant, wholesome autumn-inspired salad.
# What You’ll Need:
→ Base Grains
01 - 1 cup quinoa, rinsed
→ Fresh Produce
02 - 1 medium sweet potato, peeled and diced
03 - 1 cup Brussels sprouts, trimmed and halved
04 - 1/2 cup red onion, finely chopped
05 - 1/2 cup celery, diced
→ Fruit & Nuts
06 - 1/3 cup dried cranberries
07 - 1/4 cup pecans, roughly chopped
→ Vinaigrette
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon apple cider vinegar
10 - 1 tablespoon maple syrup
11 - 1/2 teaspoon Dijon mustard
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon kosher salt
# Step-by-Step Guide:
01 - Set oven to 400°F and prepare a baking sheet with parchment paper.
02 - Toss sweet potato and Brussels sprouts in half of the olive oil, sprinkle with salt and pepper, and spread evenly on the baking sheet. Roast for 20 minutes until golden and tender.
03 - Combine rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until grains are fluffy and all liquid is absorbed. Let cool slightly.
04 - Whisk apple cider vinegar, maple syrup, Dijon mustard, remaining olive oil, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, gently toss cooked quinoa, roasted vegetables, red onion, celery, dried cranberries, and pecans with vinaigrette until evenly coated.
06 - Transfer the mixture to a serving platter and garnish with additional pecans if desired.
