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Fall Harvest Quinoa Salad for Seasonal Enjoyment

Fall Harvest Quinoa Salad

  • Author: Nicole Lopez
  • Total Time: 45 minutes
  • Yield: Serves approximately 4

Description

Fall Harvest Quinoa Salad is a vibrant, nutrient-packed dish that celebrates the flavors of autumn. Featuring roasted butternut squash, fresh spinach, and crunchy pumpkin seeds, this salad is drizzled with a delightful maple dressing, making it perfect for cozy dinners or festive gatherings. Its colorful presentation will not only entice your taste buds but also elevate your dining experience. Enjoy this wholesome dish as a side or main course, guaranteed to impress family and friends alike!

Ingredients

Scale
  • 1 cup tri-color quinoa
  • 2 cups water or vegetable broth
  • 2 cups cubed butternut squash
  • 3 cups fresh spinach (or kale)
  • 1/2 cup dried cranberries (preferably unsweetened)
  • 1/4 cup pumpkin seeds (pepitas)
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
  2. Rinse quinoa under cold water. In a saucepan, combine quinoa and water/broth; bring to boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
  3. In a small bowl, whisk together olive oil, maple syrup, salt, pepper, and optional apple cider vinegar for the dressing.
  4. In a large bowl, mix cooked quinoa with roasted squash, spinach, cranberries, and pumpkin seeds. Drizzle half the dressing over the salad.
  5. Toss gently to combine all ingredients. Adjust seasoning and add more dressing if desired.
  6. Serve immediately or chill in the refrigerator for later.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 310
  • Sugar: 10g
  • Sodium: 70mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 7g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: For added flavor depth, toast the quinoa before cooking it. Feel free to substitute seasonal vegetables like sweet potatoes or add nuts for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.

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Find it online: https://myauntyrecipes.com/delightful-fall-harvest-quinoa-salad-for-seasonal-enjoyment/