Quinoa Winter Salad
Warm up your plate with the hearty and vibrant Quinoa Winter Salad—a nourishing dish that’s perfect for chilly seasons. This recipe combines fluffy quinoa with roasted butternut squash and Brussels sprouts, caramelized to perfection with a hint of maple syrup. Sweet dried cranberries, crunchy pecans, and optional tangy feta cheese add delightful layers of flavor and texture, while a bright citrus dressing made with fresh orange and lemon juice ties everything together. Packed with wholesome ingredients and bursting with color, this salad is not only visually stunning but also loaded with nutrients. Serve it warm or at room temperature for a satisfying vegetarian main course or a standout side dish at holiday gatherings. Keywords: quinoa winter salad, roasted vegetables, citrus dressing, healthy winter recipe, vegetarian salad.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups butternut squash, peeled and cubed
- 1.5 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried cranberries
- 0.5 cup pecans, roughly chopped
- 0.5 cup feta cheese, crumbled (optional)
- 1 orange, juiced
- 0.5 lemon, juiced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.
While the quinoa cooks, toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, maple syrup, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet.
Roast the vegetables in the oven for 25–30 minutes, stirring halfway through, until tender and caramelized.
To make the dressing, whisk together the orange juice, lemon juice, honey, Dijon mustard, and the remaining tablespoon of olive oil in a small bowl. Adjust seasoning with salt and pepper to taste.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and chopped pecans. Gently toss to combine.
Drizzle the citrus dressing over the salad and toss again to coat evenly. If using feta cheese, sprinkle it on top before serving.
Serve the quinoa winter salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5156 mg | 224% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 114.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 954 mg | 73% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2956 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
