Celebrate the flavors of the season with this Autumn Festive Roasted Salad, a vibrant and colorful mix of roasted pumpkin, crispy Brussels sprouts, fluffy quinoa, and sweet caramelized onions. Topped with crunchy walnuts, juicy pomegranate seeds, and a drizzle of tangy-sweet balsamic dressing, this salad is as nourishing as it is beautiful. It’s hearty enough to stand alone as a main dish, yet elegant enough to shine on your holiday table, or to take to a potluck.
Give it a try!
Autumn Festive Roasted Salad
Ingredients:
1 small pumpkin, peeled, seeded, and cubed
3 cups Brussels sprouts, halved
1 cup cooked quinoa
1 cup walnuts, roughly chopped
2 medium onions, thinly sliced
Seeds from 1 pomegranate
Olive oil, for roasting and sautéing
Salt and pepper, to taste
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey or maple syrup
1 garlic clove, minced
Salt and pepper, to taste
Direction:
Preheat your oven to 400°F (200°C). Spread the pumpkin cubes and Brussels sprouts on a baking sheet, ensuring they are in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Cook quinoa according to the package.
Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized. Give them a good toss midway through the cooking time.
Add a generous drizzle of olive oil in a skillet over medium heat. Add the thinly sliced onions, stirring occasionally, and let them cook slowly until they turn a deep, golden brown color.
In a dry skillet over medium heat, toast the walnuts, stirring occasionally until they are lightly browned and aromatic. This should take about 3-5 minutes. Set them aside to cool.
Whisk the olive oil, balsamic vinegar, honey or maple syrup, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasoning if necessary.
Mix the roasted pumpkin, Brussels sprouts, caramelized onions, and cooked quinoa in a large serving bowl. Drizzle over the dressing and toss until everything is well coated.
Top with the toasted walnuts and pomegranate seeds. Serve the salad either warm or at room temperature.
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Related Reading:
Nourished and Balanced: Your 30-Day Roadmap to Healthy Eating
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