Fall Harvest Quinoa Salad
Celebrate the bounty of the season with this nourishing fall harvest quinoa salad. Featuring hearty roasted delicata squash, pan-seared halloumi cheese, crisp apples, and fresh baby kale, this dish hits every texture and flavor note. The entire bowl is brought together with a vibrant, velvety turmeric-infused tahini dressing that balances savory, sweet, and earthy elements. Perfect for a quick, elegant weekday lunch or a show-stopping side dish at a family dinner, this grain bowl is as beautiful as it is satisfying.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
1 cup quinoa, rinsed
1 medium delicata squash, sliced into half-moons
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1 block halloumi cheese, sliced
2 cups packed baby kale or spinach
1 crisp apple, diced
1/4 cup pomegranate arils
1/4 cup toasted pumpkin seeds
3 tablespoons tahini
1 tablespoon lemon juice
1/2 teaspoon ground turmeric
1-2 tablespoons warm water to thin
Instructions
Preheat your oven to 400°F (200°C).
Toss the sliced delicata squash with olive oil, salt, pepper, and cinnamon on a baking sheet; roast for 20-25 minutes until tender and caramelized.
While the squash roasts, cook the quinoa according to package directions and let it cool slightly.
Whisk together the tahini, lemon juice, turmeric, and warm water in a small bowl until smooth and creamy.
Heat a non-stick skillet over medium-high heat and sear the halloumi slices until golden brown on both sides.
In a large bowl, combine the cooked quinoa, baby kale, diced apples, and roasted squash.
Drizzle with the turmeric tahini dressing and toss gently to coat.
Top with the seared halloumi, pomegranate arils, and toasted pumpkin seeds before serving.
Notes
Store the dressing separately if preparing in advance to keep the kale crisp. You can substitute acorn squash if delicata is unavailable. If you prefer a vegan version, swap the halloumi for pan-seared extra-firm tofu marinated in soy sauce.
Find it online: https://cookingwithramsay.com/fall-harvest-quinoa-salad/