Description
Cozy Fall Harvest Quinoa Salad is a comforting blend of roasted butternut squash, crunchy apples, and nutty quinoa, perfect for autumn gatherings. This vibrant dish not only delights the palate but also fills the kitchen with warm, inviting aromas. Quick to prepare and easily customizable, it’s ideal for potlucks or as a nourishing weeknight meal that everyone will love.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups water
- 2 cups butternut squash, cubed
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 2 cups fresh spinach or kale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed.
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until tender.
- In a large bowl, combine cooked quinoa with roasted squash, diced apple, cranberries, walnuts, and greens.
- Whisk together olive oil and balsamic vinegar; drizzle over salad and toss gently to combine.
- Serve warm or refrigerate for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg