Description
This vibrant Fall Harvest Quinoa Salad is a celebration of cozy, seasonal flavors. Featuring fluffy quinoa, tender roasted squash, crisp tart apples, and salty grilled halloumi, this dish offers a perfect balance of earthy, sweet, and savory notes. Drizzled with a zesty turmeric-tahini dressing and topped with crunchy pumpkin seeds, it is a satisfying, nutritious meal that works beautifully as a hearty main or an impressive side dish for any autumn gathering.
Ingredients
1 cup uncooked quinoa
2 cups water
1 medium delicata or acorn squash, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 large apple, thinly sliced
150g halloumi cheese, sliced
1/4 cup pumpkin seeds (pepitas)
3 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup
1/2 teaspoon ground turmeric
2 tablespoons warm water (to thin dressing)
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed squash with olive oil, cinnamon, nutmeg, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender and caramelized.
While the squash roasts, rinse the quinoa under cold water and combine with 2 cups of water in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until fluffy.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, turmeric, and warm water until smooth to create the dressing.
In a dry skillet over medium-high heat, sear the halloumi slices for 1-2 minutes per side until golden brown.
In a large bowl, combine the cooked quinoa, roasted squash, sliced apples, and seared halloumi.
Drizzle the tahini dressing over the salad and toss gently to combine.
Top with toasted pumpkin seeds before serving.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigerating, add a splash of lemon juice or olive oil before serving. Feel free to swap halloumi with chickpeas for a vegan option.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting and Searing
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg