Harvest Quinoa Salad: A Vibrant Fall Delight
A vibrant autumn salad combining roasted butternut squash, crisp apples, tart cranberries, and crunchy pepitas with a zesty apple cider vinaigrette. This hearty, healthy dish is perfect as a main course or side, offering a perfect balance of seasonal flavors and textures.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Baking, Mixing
- Cuisine: American
- Diet: Vegetarian, Halal
Ingredients
2 cups cooked quinoa
1 medium butternut squash, cubed
2 apples, peeled and diced
1/2 cup dried cranberries
1/2 cup pepitas
1 cup chopped toasted almonds
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (205°C)
Toss butternut squash cubes with 1 tablespoon olive oil, salt, pepper, and 1/2 teaspoon cinnamon and 1/4 teaspoon cumin. Roast for 25 minutes until tender
While squash roasts, cook quinoa in vegetable broth according to package instructions, drain, and let cool
In a small bowl, whisk apple cider vinegar, honey, Dijon mustard, remaining cinnamon, cumin, salt, and pepper. Slowly add remaining 2 tablespoons olive oil to emulsify
Toast almonds and pepitas in a dry skillet for 3-5 minutes until fragrant
Combine cooled quinoa, roasted squash, diced apples, cranberries, toasted almonds, and pepitas in a large bowl
Pour vinaigrette over the salad and toss gently until well-coated
Chill for 30 minutes before serving
Notes
For a vegan option, ensure the vegetable broth is vegan and skip the vinaigrette step
Add maple syrup instead of honey for a halal alternative
Storage: Keep in an airtight container in the fridge for up to 3 days
Variation: Substitute pepitas with pumpkin seeds or add raisins/currants instead of cranberries
Find it online: https://cookingwithramsay.com/harvest-quinoa-salad/