In the past month I have made this quinoa salad four times. Maybe that doesn't sound like a lot for some of you, but it is for me because I don't often repeat dishes within the time span of a month or two. But this dish, this has broken a new record for the most times something has been repeated in my kitchen.

It just happens to be the perfect crowd-pleasing and seasonal roasted vegetable salad to make ahead and take along to parties or holiday meals. So if you're looking for a tasty and easy side to take to an upcoming holiday meal, I've got you covered. I've taken it to several parties and to a friend who just had a baby, and it's received glowing reviews each time. So much so that I've been requested to make it again for a Christmas potluck dinner. I'll also be bringing this sweet potato gratin. Yes, making that again too, so maybe it's my year to embrace tasty repeats.

This salad, like a lot of recipes I share on the blog, is adaptable. The first time I left out the quinoa so it was a simple roasted veg dish (you won't need all the dressing in this case). And for our upcoming Christmas potluck meal I'll throw in some kale to roast with it and omit the parsnips since there will already be plenty of other starchy vegetables at the meal.

So whatever your food responsibilities are for holiday meals this year, I do hope this finds a space on your menu.

Roasted Brussels Sprout, Parsnip, and Persimmon Quinoa Salad
Serves 6-8

• 1 lb. (500 g) Brussels sprouts, halved
• 2 medium parsnips, peeled and cut in small dice
• 1 tsp. dried thyme
• 3/4 tsp. allspice
• 1/4 tsp. salt + freshly ground black pepper, to taste
• Extra-virgin olive oil (~2-3 Tbsp.)
• 1  fairly firm Fuyu (or Kaki) persimmon, chopped
• 1 1/2 cups (205 gr) cooked quinoa
• Lemon-Dijon dressing (below)

1. Preheat oven to 230°C (445°F).
2. Place halved Brussels sprouts and diced parsnips on a large silpat or parchment-lined baking tray. Sprinkle with thyme, allspice, salt and pepper. Generously drizzle with olive oil, toss to combine, and spread vegetables out so they're in a single layer.
3. Cook  for 10-12 minutes, or until Brussles sprouts' outer leaves are just beginning to brown. Add chopped persimmon, stir to combine, and return tray to oven to cook 5 more minutes, or until Brussels and parsnips are tender.
4. Add roasted vegetables and cooked quinoa to the lemon-dijon dressing in a large bowl. Toss gently to combine. Add more freshly ground black pepper, if desired. Serve warm or room temperature.

Lemon-Dijon Dressing

• Juice from 1/2 large, juicy lemon
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 cup (60 ml) extra-virgin olive oil
• Big pinch allspice
• 1/4 tsp. salt + freshly ground black pepper, to taste

1. Add all ingredients to a small bowl; mix to combine.