Description
Capture the essence of autumn with this vibrant Harvest Quinoa Salad. Combining earthy, roasted butternut squash, crisp Gala apples, and tangy cranberries, this nutrient-dense dish is both wholesome and satisfying. The nutty quinoa base, paired with a bright apple cider vinaigrette, creates a perfect balance of textures and flavors. Whether you are hosting a weekend gathering or need a convenient, healthy meal prep option, this plant-forward recipe delivers a delicious, farm-to-table experience that celebrates the very best of seasonal harvest ingredients.
Ingredients
1 cup uncooked quinoa (rinsed well)
2 cups water (for cooking)
1 cup butternut squash, cubed and roasted
1 Gala apple, diced
1 green onion, thinly sliced
2 cups baby kale or spinach, chopped
1/3 cup dried cranberries
2 tablespoons toasted slivered almonds
2 tablespoons pepitas
Salt and pepper to taste
4 tablespoons apple cider vinaigrette
Instructions
Bring 2 cups of salted water to a rolling boil in a medium saucepan.
Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Remove from heat and let the quinoa stand covered for 5 minutes, then fluff with a fork and let cool.
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, diced apple, and sliced green onion.
Add the chopped baby kale or spinach, dried cranberries, slivered almonds, and pepitas.
Drizzle with the apple cider vinaigrette and toss gently to combine.
Season with salt and pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Add the almonds and pepitas just before serving to maintain their crunch. You can substitute the apple cider vinaigrette with a simple mix of apple cider vinegar, olive oil, and a touch of honey.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 12g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg