Description

This Harvest Quinoa Salad is a colorful mix of roasted butternut squash, sweet apples, and tangy cranberries, offering a delicious and healthy option for any meal. Perfect for gatherings, this easy-to-make salad brings warmth and flavor to your table.

Ingredients

Scale

1 cup uncooked quinoa
1 cup cubed and roasted butternut squash
1 Gala apple, diced
1 green onion, thinly sliced
2 cups chopped baby kale or spinach
1/3 cup dried cranberries
2 tablespoons toasted slivered almonds
2 tablespoons pepitas
Salt and pepper to taste
Apple cider vinaigrette

Cook Mode Prevent your screen from going dark

Instructions

Boil 2 cups of salted water and rinse quinoa.
Add quinoa to boiling water, cover, and simmer for 15 minutes until fluffy.
Prepare the apple cider vinaigrette by whisking olive oil, vinegar, honey, and seasoning.
In a large bowl, combine cooled quinoa, roasted squash, apple, green onion, and greens.
Add cranberries, almonds, and pepitas; toss gently.
Drizzle with vinaigrette, season to taste, and mix lightly.
Chill in the fridge until ready to serve.

Notes

Make the vinaigrette a day ahead for enhanced flavor.
Stir the salad before serving for even distribution of ingredients.
The salad can be made ahead but keep dressing separate until serving.

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 8g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg