Fall Harvest Salad With Champagne Apple Cider Vinaigrette
A fall harvest salad to celebrate all things fall. Loaded with the best fall ingredients like butternut squash, brussels sprouts, crispy quinoa, blue cheese, roasted beets and and topped with the best champagne apple cider vinaigrette!
Preheat the oven to 400 F and line a sheet pan with foil. Peel the beets and the squash, then cut into 1-inch cubes. Place them on the sheet pan and drizzle 1-2 tablespoons of olive oil, toss, and season with salt and pepper to taste. Place them in the oven for 10-15 minutes (tossing halfway through) or until tender enough to poke with a fork.
To make the crispy quinoa, cook it according to the package instructions, then heat a non-stick pan on medium-high heat with 1 tbsp of olive oil. Add the quinoa to the pan, season with salt and pepper to taste, and arrange it in a flat layer. Let it cook for 3-5 minutes then give it a good toss and arrange it back in a flat layer, cook for an additional 3-5 minutes or until crispy.
While the vegetables are roasting and the quinoa is cooking, prepare the other salad ingredients and the vinaigrette. Cut the apples into 1-inch cubes, roughly chop the pecans, and shave the brussels sprouts*.
To make the vinaigrette, chop half of an apple and 2 cloves of garlic. Add them to a food processor and blend until the pieces are finely chopped. Add the rest of the vinaigrette ingredients and blend until smooth and creamy.
Add the shaved brussels sprouts to a large salad bowl, mix in half the dressing, then add the rest of the salad ingredients, the rest of the dressing, and combine.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.