1teaspoonmaple syrup or agave syrupoptional; I like a little sweetness in vinaigrettes
1/8teaspoonfreshly ground black pepper
Preheat your oven to 400F and line two baking sheets with parchment or foil. Place the squash and grapes on one tray and drizzle with a tablespoon of the oil; place the brussels on the other sheet and drizzle them with the remaining tablespoon oil. Sprinkle the vegetables with salt and pepper. Transfer them to the oven and roast for 25-30 minutes, or until they squash is very tender and the sprouts are tender and getting crispy on the outside. You may need to remove the brussels sprouts from the oven before the squash is done.
While the vegetables roast, cook the quinoa according to package instructions. Fluff the grain and set it aside.
To prepare the dressing, whisk all ingredients together in a small mixing bowl or shake them up in a sealed mason jar.
After the vegetables are cooked, allow them to cool until they're slightly warm or room temperature. Toss the vegetables, quinoa, greens, and dressing together. Taste the salad and adjust the vinegar, salt, and pepper as desired. Serve.
Leftover salad will keep in a sealed container in the fridge overnight.