Description
Autumn Harvest Grain Salad is a vibrant and hearty dish that captures the essence of fall. Bursting with roasted sweet potatoes, Brussels sprouts, quinoa, and crunchy pumpkin seeds, it’s both nutritious and satisfying. Perfect for potlucks or cozy family dinners, this salad can be enjoyed warm or cold. The delightful combination of flavors and textures will impress your guests and elevate any meal!
Ingredients
Scale
- 1 cup quinoa
- 2 cups sweet potatoes (cubed)
- 2 cups Brussels sprouts (thinly sliced)
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup feta cheese (crumbled)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss sweet potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- Rinse quinoa under cold water, then cook according to package instructions (about 15 minutes) until fluffy.
- Slice Brussels sprouts thinly, toss with olive oil, salt, and pepper. Roast on a separate baking sheet for 15-20 minutes until crispy.
- In a large bowl, combine roasted vegetables, cooked quinoa, dried cranberries, and pumpkin seeds.
- Whisk together olive oil and lemon juice; drizzle over the salad and toss gently. Top with crumbled feta cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg