3 cups Brussels sprouts, halved (about 20 small sprouts)

3 cups butternut squash, cubed

2 tablespoons extra virgin olive oil

Sea salt and pepper, to taste

1 cup uncooked quinoa (multi-colored recommended)

2 cups water

2 teaspoons cumin

Sea salt and pepper, to taste

1 cup heirloom tomatoes, halved (optional)

¼ cup slivered almonds

1 lemon (or lime), juiced

Fresh parsley, for garnish

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Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized, stirring halfway through.
Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, cumin, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool slightly.
In a large bowl, combine roasted vegetables, cooked quinoa, heirloom tomatoes, and slivered almonds.
Squeeze fresh lemon juice over the salad and toss to combine. Adjust salt and pepper to taste.
Garnish with fresh parsley and serve warm, at room temperature, or chilled.

Add roasted chickpeas or black beans for extra protein.

Swap almonds for pecans or walnuts for a different nutty flavor.

Include dried cranberries or pomegranate seeds for a sweet-tart element.

Drizzle with a little olive oil or balsamic glaze for additional flavor.

Use roasted sweet potato or carrots instead of butternut squash.