This salad is the essence of autumn on a plate. It combines the sweetness of roasted butternut squash, the slightly nutty flavor of caramelized Brussels sprouts, hearty quinoa, and the crunch of toasted pecans. The whole is complemented by the bold, salty-sour feta cheese and tart cranberries, all tied together with a velvety dressing made from maple syrup and Dijon mustard. It is not only an incredibly tasty dish but also visually stunning due to the richness of colors – from the deep orange of the squash, through the green of the Brussels sprouts and spinach, to the white of the feta and ruby accents of the cranberries. It is perfect as a nutritious, healthy lunch, an elegant appetizer for special occasions, or as a side dish to roasted meat during a festive dinner. This is comfort food in a healthy, salad form.
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Preheat the oven to 200°C (conventional mode, no fan). Prepare a large baking tray and line it with parchment paper. The paper will prevent the vegetables from sticking, and the tray will be easier to clean.
Prepare the butternut squash. Carefully cut off both ends. Stand the squash upright on a cutting board and, using a sharp, large knife, cut it in half lengthwise. Use a spoon to scoop out the seeds and fibrous flesh from the center. Then, peel the halves of the squash using a vegetable peeler or a small knife. Cut the peeled squash into even cubes with sides of about 1.5-2 cm.
Prepare the Brussels sprouts. Trim the tough ends and remove any outer, possibly wilted leaves. Cut each sprout in half lengthwise. If some sprouts are significantly larger than the others, cut them into quarters so that all pieces are of similar size.
In a large bowl, place the chopped pumpkin and Brussels sprouts. Add 2 tablespoons (30g) of olive oil, 2 pinches of salt, and 1 pinch of freshly ground pepper. Mix thoroughly with your hands so that each vegetable is evenly coated with a thin layer of oil and seasoning.
Spread the seasoned vegetables on the prepared baking sheet in a single layer. Make sure they are not too crowded. Place in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula. The vegetables are ready when the pumpkin is soft (a fork can easily pierce it) and the Brussels sprouts are browned at the edges.
While the vegetables are baking, cook the quinoa. Pour the dry quinoa into a fine sieve and rinse it very thoroughly under cold running water for about a minute, stirring with your hand. This step is very important to remove the natural, bitter coating (saponins).
Rinse the quinoa and transfer it to a small pot. Pour in 200 ml of cold water (a 1:2 ratio to the volume of quinoa) and add a pinch of salt. Bring to a boil over medium heat, then reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until all the water is absorbed. Do not stir the quinoa during cooking.
Remove the pot from the heat and let it sit covered for another 5 minutes. Then uncover and gently 'fluff' the quinoa with a fork, separating the grains. Transfer to a large plate or bowl and let it cool.
In a dry, small skillet, toast the pecans over medium heat for 2-3 minutes, stirring frequently, until they become fragrant and lightly browned. Be careful not to burn them. Immediately transfer them to a cold plate to stop the toasting process. Once cooled, chop them coarsely.
Prepare the dressing. In a small jar, combine 3 tablespoons (45g) of olive oil, 2 tablespoons (30g) of apple cider vinegar, 2 tablespoons (30g) of maple syrup, 2 teaspoons (10g) of Dijon mustard, a pinch of salt, and a pinch of pepper. Screw the lid on the jar and shake vigorously for about 30 seconds, until the ingredients combine into a smooth, creamy emulsion.
In a large, wide bowl or on a platter, arrange the washed and dried spinach and arugula. Add the cooled quinoa and the slightly cooled roasted vegetables (they can still be warm). Gently mix.
Crumble feta cheese on top of the salad, sprinkle with toasted pecans and dried cranberries. If using, also add pomegranate seeds for extra color and flavor. Drizzle the prepared dressing over everything just before serving.
Quinoa, known as the 'gold of the Incas', has been a staple in the diet of the Andes for thousands of years. Botanically speaking, it is not a grain, but a so-called pseudocereal, more closely related to spinach and beets than to wheat.
Serve the salad immediately after preparation, when the roasted vegetables are still slightly warm – the contrast of temperatures and textures is most interesting then. It looks best on a large, flat platter. It pairs wonderfully with a glass of dry white wine, such as Sauvignon Blanc.
If you are preparing a salad in advance, store all components (roasted vegetables, cooked quinoa, greens, toppings, and dressing) separately in airtight containers in the fridge for up to 2 days. Combine everything and drizzle with dressing just before serving.
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