Description
This Harvest Quinoa Salad is a vibrant, nourishing meal that celebrates the best of autumn produce. Featuring a base of fluffy quinoa combined with roasted butternut squash, crisp Gala apples, dried cranberries, and toasted almonds, it offers the perfect balance of sweet and earthy flavors. Tied together with a zesty apple cider vinaigrette, this nutrient-dense dish is perfect for meal prep, as flavors meld beautifully over time, making it an excellent choice for a filling lunch or a colorful side dish.
Ingredients
1 cup uncooked white quinoa
1 cup cubed butternut squash, roasted
1 Gala apple, cored and diced
2 green onions, thinly sliced
2 cups baby kale or fresh spinach, chopped
1/3 cup dried cranberries
2 tablespoons slivered almonds, toasted
1/4 cup apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey or maple syrup
Salt and black pepper to taste
Instructions
Rinse the quinoa thoroughly under cold water and cook according to package instructions; set aside to cool.
Roast the cubed butternut squash at 400°F (200°C) until tender and slightly caramelized, about 20-25 minutes.
In a large bowl, combine the cooled quinoa, roasted squash, diced apple, green onions, kale, dried cranberries, and almonds.
In a small jar or bowl, whisk together the apple cider vinegar, olive oil, honey or maple syrup, and a pinch of salt and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The salad actually tastes better the next day as the flavors meld. Feel free to substitute almonds with pepitas for a nut-free version or add chickpeas for extra protein.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg