Janine's Sister's Fall Winter Salad

Embrace the vibrant flavors of the season with *Janine’s Sister’s Fall Winter Salad*! This hearty yet refreshing salad is a perfect marriage of roasted butternut squash and caramelized Brussels sprouts, paired with protein-packed quinoa and peppery baby arugula. A medley of toasted pecans, dried cranberries, and creamy feta cheese adds layers of texture and flavor, while a tangy-sweet maple Dijon dressing ties everything together beautifully. Packed with wholesome ingredients and seasonal produce, this colorful salad is as satisfying as it is nourishing, making it a standout dish for cozy fall dinners or festive holiday gatherings. Enjoy it freshly tossed or chilled as an easy make-ahead option for busy days.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 cups butternut squash, diced
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 4 cups baby arugula
• 0.5 cup dried cranberries
• 0.5 cup pecans, toasted
• 0.5 cup feta cheese, crumbled
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 4 tablespoons extra-virgin olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Spread the diced butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 3 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

Step 3

Roast the vegetables in the preheated oven for 25-30 minutes, tossing halfway through, until tender and lightly caramelized. Remove from the oven and let them cool slightly.

Step 4

While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.

Step 5

In a large salad bowl, combine the roasted vegetables, cooked quinoa, baby arugula, dried cranberries, toasted pecans, and crumbled feta cheese.

Step 6

In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and extra-virgin olive oil to form the dressing. Season with salt and pepper to taste.

Step 7

Pour the dressing over the salad and toss gently to combine. Adjust seasoning as needed.

Step 8

Serve immediately or refrigerate for up to 2 hours before serving. Enjoy your seasonal Fall Winter Salad!

Nutrition Facts

Serving size	(2371.3g)

Amount per serving	% Daily Value*
Calories	2718.4

Total Fat 171.5g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 100mg	0%
Sodium 5839.4mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 49.0g	0%
Total Sugars 108.5g
Protein 57.3g	0%

Vitamin D 0IU	0%
Calcium 1377.3mg	0%
Iron 18.0mg	0%
Potassium 5658.9mg	0%

*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.

Source of Calories

Fat: 54.0%

Protein: 8.0%

Carbs: 38.0%