Serve up a healthy and flavourful salad you can enjoy all autumn long


Salad Ingredients

  • ½ medium butternut squash
  • 1½ cups (375 ml) Brussels sprouts
  • 1½ cups (375 ml) beets
  • 1 cup (250 ml) cooked quinoa
  • 1¼ (310 ml) cups kale
  • 1 tbsp (15 ml) olive oil
  • Salt and pepper to taste
  • Toasted sunflower seeds (optional)


  • 1/3 cup (80 ml) olive oil
  • 2 Tbsp (30 ml) balsamic vinegar
  • 2 tsp (10 ml) Dijon mustard


  1. Preheat oven to 200º C/400º F.
  2. Line a large baking sheet with parchment paper.
  3. Peel and chop the butternut squash and beets into half-inch pieces. Trim the Brussels sprouts and also chop into half-inch pieces.
  4. Arrange in an even layer on baking sheet and drizzle with olive oil. Season with salt and pepper.
  5. Bake for 30 to 40 minutes or until cooked through and golden brown. Let cool.
  6. Make dressing: whisk together the olive oil, balsamic vinegar and Dijon mustard.
  7. Wash, de-stem and roughly chop the kale.
  8. Drizzle with dressing, add the roasted vegetables and quinoa and toss well.
  9. Serve immediately.

Serves: 4

Optional: Top with toasted sunflower seeds.