Thank you Bob’s Red Mill for sponsoring this post!
I don’t know about you, but I am looking forward to celebrating Thanksgiving this year with my friends and family more than ever.
Over the past few weeks, I’ve found myself lapsing into long periods of self reflection, and I’ve been thinking a lot about being a food blogger.
Some of you may know that I come from a very humble background. Before immigrating to America, my family lived in a small village in China. They weren’t exactly dirt poor, but even something like sugar, which to us seems so commonplace, was a luxury. Can you imagine that? And here I am, making a living from something that didn’t come easily for them. I am so dang grateful to be in this position, and I can’t wait to show my thanks to my family next week.
Now, I am that crazy person who craves a healthy salad during my Thanksgiving meal. Between the turkey, the mashed potatoes, my sister’s artichoke dip and Mama Lin’s fried dumplings and sticky rice, Thanksgiving dinner can become a heavy ordeal quickly. Midway through the meal, I’m desperate for the taste of greens and other bright vegetables.
Today, I’m excited to partner with Bob’s Red Mill today to bring you a simple quinoa salad filled with my favorite fall fruits and vegetables. I particularly love their organic tri-color quinoa because it gives an extra pop of color to my dishes.
If you know any brussels sprouts skeptics, this salad is a great dish to get them to warm up to the vegetable. The brussels sprouts are thinly sliced, so their flavor won’t be so intense so as to put people off.
This fall harvest salad is truly a celebration of all the sweet and savory flavors of fall. Hope you enjoy it!
COOKING NOTES FOR THE QUINOA SALAD
- Flavoring the salad: I added light flavors to this quinoa salad because I wanted to be able to taste the fruits and vegetables. During one of my test batches, I added cumin into the mix, which ended up overpowering EVERYTHING. My suggestion: feel free to add whatever herbs and spices you want to the salad, but keep a fairly light hand.
- Preparing the butternut squash: Try to chop the butternut squash into small-ish pieces (about 1/2-inch chunks). They will cook a lot faster that way. Plus, nobody wants a massive chunk of butternut squash in their salad. Also, I used to make the mistake of over-salting my butternut squash. The tiniest pinch of salt will make a big difference, so don’t make the same mistake I did!
- Sautéing the brussels sprouts: I found that when I sautéed the brussels sprouts a little longer, its flavors became more intense. Depending on how you like your sprouts, this could be a good or bad thing. Just make note of it!
KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH
LOOKING FOR MORE QUINOA RECIPES?
- Quinoa Tabbouleh Salad
- Toasted Coconut, Bulgur, and Butternut Squash Bowl
- Coconut Lime Butternut Squash Fried Rice
Fall Harvest Quinoa Salad
Ingredients
- 1 1/4 cups (225g) tri-color quinoa
- 2 cups (235ml) water
- 1 1/2 teaspoons kosher salt, divided
- 2 to 2 1/2 pounds butternut squash (see note 1)
- 6 tablespoons olive oil, divided
- 8 ounces (225g) Brussels sprouts
- 1/2 medium red onion, diced
- 4 tablespoons lemon juice, divided
- zest from 1 lemon
- 1/2 teaspoon paprika
- 1 medium apple (see note 2)
- 3/4 cup (75g) crumbled feta
- 1/3 cup (40g) dried cranberries
- 1/3 cup (10g) chopped parsley
Instructions
- Add quinoa, water, and 1/2 teaspoon salt into a saucepan and bring to boil. Reduce the heat to very low, cover the pan, and let the quinoa cook for another 15 minutes, until all the water has evaporated. Turn off the heat and cover the saucepan with a lid. Let quinoa sit for 15 to 20 minutes so the quinoa can fluff up. Spread out the quinoa over a baking sheet so that it can cool and dry out a little.
- Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper. Set aside.
- Chop off both ends of the butternut squash. Peel outer skin. If you are working with a short squash, split it right down the middle. If the squash has a long neck, cut off the neck first before cutting the bulb in half.
- Remove seeds and chop the squash into 1/2-inch chunks. Toss the cubed squash with 2 tablespoons of olive oil and 1/4 teaspoon salt. Spread the squash onto a baking sheet and bake for 25 to 27 minutes, until the squash is fork tender. Remove from the oven.
- Trim the bottoms of the Brussels sprouts. Chop them in half, and then slice them into 1/4-inch strips.
- Heat another 2 tablespoons of olive oil in a large pan over medium heat. Add onions and sauté them for about 2 minutes, until they start to soften. Add the sliced Brussels sprouts and cook them for 4 minutes. Season the vegetables with 1/4 teaspoon of salt.
- Chop up the apple and toss it with 1 tablespoon of lemon juice. This helps keep the apple from browning.
- Add the cooked quinoa, butternut squash, onions, Brussels sprouts, apple, feta, dried cranberries and parsley, 2 tablespoons olive oil, 3 tablespoons of lemon juice, lemon zest, paprika and 1/2 teaspoon salt to a large mixing bowl. Toss all the ingredients together. Taste and adjust the seasonings to your liking. Serve.
Notes
- If you are using pre-cut butternut squash, you’ll want about 755g or 5 cups of squash.
- I recommend using a tart apple like Braeburn or pink lady.
Nutrition
Disclosure: This post was sponsored by Bob’s Red Mill. Find out more about Bob’s Red Mill’s products and recipes on Facebook, Instagram or Pinterest!
Matt says
What a beautiful salad, Lisa! Love everything happening in it.
Lisa Lin says
Thanks, Matt!
Jennifer @ Show Me the Yummy says
Love love LOVE all the beautiful colors in this salad <3 Bob's is the best!
Lisa Lin says
Thanks, Jennifer!!
Alice @ Hip Foodie Mom says
I loved what you said on Facebook and yes, I too am super thankful to be able to do what I love. . we all have a lot to be thankful for this season. this fall harvest quinoa salad looks amazing!!!! So delicious!!
Lisa Lin says
Thank you, Alice! Hope you have a wonderful Thanksgiving!
Mary Ann | The Beach House Kitchen says
Sweet and savory salad perfection Lisa! Such gorgeous fall colors too!
Lisa Lin says
Thank you, Mary Ann!
KMW says
I’m glad to see the Quinoa Salad recipe with Brussels Sprouts. I just bought a fresh 2 ‘ Brussels Sprouts Spike for $4 at Trader Joe’s! Congratulations on your new endorsement. KMW
Lisa Lin says
Sweet! I love that TJ sells the full stalks!
Gina @ Running to the Kitchen says
Such a great reminder to slow down and be thankful. It’s disturbingly easy to forget that even during a holiday centered around that concept! Love what you’ve done in this fall salad, I’d happily enjoy this little bit of health among all the other indulgences!
Lisa Lin says
Thank you so much, Gina! I hope you have a wonderful Thanksgiving!
Tieghan says
What a great fall salad! This looks so good!
Lisa Lin says
Thank you, Tieghan!
traci | Vanilla And Bean says
Thank you for sharing your thoughts on food blogging, Lisa. You’ve accomplished much and I appreciate your sharing your skills and talents with us. This bowl has everything I love about fall in it…. especially that quinoa (I love the tri color too!!). I know I could go to the Farmers Market and find all of the goodies to whip this up. It’s festive, packed with flavors and textures.. is hearty and nourishing! It’s gorgeous. May you and your family have a beautiful Thanksgiving, Lisa. xo
Lisa Lin says
Traci, you are so sweet. I’m so glad to have a great friend like you! I hope you have a wonderful Thanksgiving, and I can’t wait to see what you cook up!
Karen @ Seasonal Cravings says
I’m with you and always crave a healthy salad during Thanksgiving too. The rest of the dishes can be so rich. This is such a beautiful salad showcasing all that fall has to offer!
Lisa Lin says
Thank you, Karen!!
Shelly @ Vegetarian 'Ventures says
This salad looks SO delicious! I am totally the same way – I just want a salad after all the heavy holiday food. Plus, I bet this salad makes beautiful leftovers when you just can’t bring yourself to eat more mashed potatoes.
Lisa Lin says
It sure does! I’ve been eating the test batches of this salad all week!
Katie | Healthy Seasonal Recipes says
I love the message of this post Lisa. Thank you for the inspiration to slow down, notice and appreciate. I love this recipe! Sounds amazing.
Lisa Lin says
Thank you, Katie!
Nutmeg Nanny says
I love how comforting and delicious this salad looks. I’m the type of Thanksgiving eater who is always demanding of at least 1 green (not smothered in anything just roasted!) vegetable on the table. While I will always love my carbs it’s just as important to get in some of those healthy delicious bites.
Lisa Lin says
You speak my language, Brandy! Thanks and have a wonderful Thanksgiving!
Aysegul Sanford says
WOW! What a salad. Perfect for the holidays.
I feel you about self reflection. We all need to do better with taking our time and being thankful for all the things we take for granted every day.
PS: This is my first time on this beautiful place and I am loving it. What a gorgeous place you created. 🙂
Lisa Lin says
Thank you so much for stopping by, Aysegul! I love your blog, too!
Claudia | The Brick Kitchen says
I think I’d be the same way re craving a healthy salad at Thanksgiving! At least, I’m definitely like that at Christmas (amid all the pigging out on dessert), but we don’t have thanksgiving around here. Hope you have a wonderful thanksgiving with your family! x
Lisa Lin says
Thank you, Claudia! Hope you have a great Thanksgiving, too!
Willow | Will Cook For Friends says
I’m with you — thanksgiving food can get heavy and overwhelming real fast. Last year, after the meal, I actually raided my in-laws fridge and ate some pickles straight out of the jar because I needed something brighter and more acidic to cut through all the richness! Having a salad on the table is a great idea, and this sounds so yummy with the quinoa and brussels sprouts (two of my favorite things). If I’m not too stressed out making the pies and mashed potatoes this year, I might have to make this too!
Lisa Lin says
Hahaha, I LOVE it! Hope you have a wonderful Thanksgiving, Willow!
Jennifer Dunn says
Can this be served cold?
Lisa Lin says
Yes it can, Jennifer!
Nikki says
This salad seems fabulous!
I plan to make it for Thanksgiving. Is this something that can be made a day in advance and stored in the fridge?
Lisa Lin says
Hi, Nikki! You can cook the various elements a day ahead, but don’t toss the salad until you are ready to serve.
Jennifer says
Hi. How far in advance can I make it?
Lisa Lin says
If you are planning to bring it to a party. You can make it a day ahead. I’d suggest waiting until the day of to add the apples as they can turn brown in the fridge overnight.
Jen says
One of my favorite salads!! What would be a good substitute for someone who doesn’t like Brussels?
Lisa Lin says
I actually think thinly sliced cabbage would work well!
Sally T says
Any suggestions on what to substitute for Brussel sprouts?
Peg Scherr says
Beautiful dish with excellent colors and texture! I took it for a Thanksgiving side and had only enough for 2 meals left. Tastes even better after it sits awhile and the flavors marry each other. It is labor intensive, but worth it. Makes a large salad bowl.
Lisa Lin says
Thanks for making this, Peg!
Julia DeForest says
How would you recommend meal prepping this? Looks so good to take for lunch during the week. Would you mix it all at once or make bowls each day?
Lisa Lin says
Hi Julia, I think this can keep well for 3 to 4 days, so you can probably mix it at once. If you are particular about texture, then I’d separate the ingredients; the ingredients will keep longer too.
Kathy says
Hi, sounds really good! Wondering if I can sub acorn squash for the butternut? I have 2 ripe and one is orange the other still green on outside. Should I slice them,roast them, and then skin them, B4 using in this salad? Also, can I just use shredded brussel sprouts? Thanks for your help. K
Lisa Lin says
Hello! Yes to all of questions. I would roast the acorn squash exactly as you have it written here and shredded brussels spouts should work!