The All-Inclusive Fall Salad

Serves: 6 – 8  |  20 Minute Prep Time | 17 Minutes to Cook

If your family is anything like mine, Thanksgiving means feeding not just a variety of palates but also diets. My family includes both a vegan niece and a gluten-free sister, so I love the idea of one dish that meets their needs – and anyone else who loves delicious fall flavors. This quinoa salad has so much goodness packed into it; it’s a great source of protein, fiber, healthy fat and antioxidants. It’s so easy to put together, because time is everything on the actual turkey day. And it’ll look beautiful in on Holiday table!


  1. Preheat the oven to 375 degrees. Rinse the quinoa in a fine mesh strainer and cook according to package directions (for more flavor, use a veggie broth). Allow to cool a bit and fluff with a fork.
  2. While the quinoa is cooking, line two 1/4 size sheet pans with parchment paper. Place the Brussels sprouts in one pan and toss with olive oil, salt and pepper. Repeat with the butternut squash in the other pan. Place both in the oven. The Brussels sprouts in 12-15 minutes while the butternut squash 15-20 minutes. Set aside.
  3. Place the quinoa, brussels sprouts, butternut squash, apple, parsley, walnuts and cranberries in a large bowl. Drizzle with the olive and oil and vinegar and salt and pepper to taste.
  4. Serve a room temperature, and enjoy!


  • 2 cups dry quinoa, prepared according to package directions
  • 2 heaping cups Brussel sprouts - outer leaves + stems removed, cut in half
  • 2 heaping cups butternut squash cubed
  • 1/2 an apple
  • 1/2 cup walnuts
  • 1/4 cup dried cranberries
  • 1/4 red onion, finely diced
  • 1/4 cup finely chopped parsley
  • 3/4 cup good quality olive oil
  • 1/4 cup vinegar or according to preference
  • Salt + Pepper to taste

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