'Tis the season...for roasting veggies in absurdly large quantities—and subsequently making your kitchen smell amazing.
In my opinion, butternut squash is a must-have for any fall veggie roast. With its golden, crispy exterior and delightfully creamy center, it undoubtedly tops my list of favorite fall foods.
Brussels sprouts, on the other hand, are only really tasty when they're done right. And truthfully, very few people want to bite into a large brussels sprout. Our solution? Cooking with the miniature ones, which roast into delicious little bite sized veggies that are tender and crispy and perfect for this fall salad.
Quinoa acts as the base of the dish, but you could substitute any grain you have on hand—farro, brown rice, bulgur, etc.
But perhaps the best part of this salad is the tahini-herb dressing. Chives, mint, and parsley give it a gorgeous green hue, and tahini adds wonderful texture and flavor. We packed this salad for lunch all week, and honestly never grew tired of it. It's hearty, flavorful, and celebrates the best of fall produce. What's not to love?
Butternut Squash, Brussels Sprouts, and Quinoa Salad with Tahini-Herb Dressing
Serves 4 (as a main dish)
1 butternut squash, peeled and diced
1/2 bag mini brussels sprouts (or use 40 full-sized brussels sprouts), trimmed and halved
1/4 cup + 3 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
1 3/4 cups water
1 cup quinoa, rinsed and drained
2 garlic cloves
1/4 cup tahini
3 tablespoons white balsamic vinegar
1/2 cup fresh chives
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
5 cups baby spinach
Coarse salt and freshly ground pepper
Preheat oven to 425 degrees F. Toss the squash and the brussels sprouts with 3 tablespoons oil, and season with salt and paprika. Roast the vegetables until golden and tender, about 30 minutes (toss halfway through).
While the veggies are roasting, add 1 1/2 cups water, quinoa, and a pinch of salt to a medium saucepan. Bring to a boil, then reduce heat and cover. Let simmer until the liquid is absorbed and the quinoa is tender (but still chewy), about 15 minutes. Transfer to a large bowl.
In the bowl of a food processor, pulse the garlic, tahini, vinegar, 1/4 cup oil, 1/4 cup water, chives, parsley, and mint until smooth. Season with salt and pepper.
Add the roasted veggies to the quinoa, toss to combine. To serve, toss each serving with spinach and add 2 tablespoons dressing. Store the dressing separately from the quinoa and veggie mixture. To bring for lunch, add desired amount of dressing on the bottom of a small Pyrex bowl, add veggies and quinoa, then top with spinach. Shake or stir to combine when ready to eat.
Recipe adapted from Clean Slate.