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Harvest Quinoa Salad

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This colorful Harvest Quinoa Salad combines fluffy quinoa, roasted butternut squash, crisp apples, tender greens, dried cranberries, and crunchy nuts and seeds. Tossed with a tangy apple cider vinaigrette, it’s a wholesome, flavorful fall salad perfect for lunch, meal prep, or a holiday side dish.

Ingredients

  • 1 cup uncooked quinoa
  • 1 cup cubed and roasted butternut squash
  • 1 apple, diced (Gala apple recommended)
  • 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, raw or roasted and salted
  • Salt and freshly ground black pepper, to taste
  • Apple cider vinaigrette, to taste (prepared separately)

Instructions

  1. In a medium saucepan, bring 2 cups of lightly salted water to a boil.
  2. Rinse the quinoa thoroughly under cold running water and drain well. Add the rinsed quinoa to the boiling water.
  3. Reduce the heat to low, cover the saucepan, and simmer for approximately 15 minutes, or until the quinoa is tender and all the water has been absorbed.
  4. Remove the quinoa from the heat, fluff gently with a fork, and allow it to cool to room temperature.
  5. Prepare the apple cider vinaigrette according to your preferred recipe and set aside.
  6. In a large mixing bowl, combine the cooled quinoa, roasted butternut squash, diced apple, sliced green onion, chopped baby kale or spinach, dried cranberries, toasted almonds, and pepitas.
  7. Drizzle with the desired amount of apple cider vinaigrette and toss gently until all ingredients are evenly coated.
  8. Season with kosher salt and freshly ground black pepper to taste. Adjust the dressing and seasonings as needed.
  9. Cover and refrigerate until ready to serve. Toss gently before serving and enjoy chilled or at room temperature.

Notes

  • Quinoa tip: Rinse quinoa thoroughly before cooking to remove its natural bitter coating, called saponin.
  • Butternut squash: If starting with raw squash, toss the cubes with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for approximately 20–25 minutes, or until tender and lightly caramelized. Allow to cool before adding to the salad.
  • Apple varieties: Gala, Honeycrisp, or Fuji apples work particularly well because of their crisp texture and natural sweetness.
  • Greens substitution: Baby spinach, baby kale, or a combination of both can be used.
  • Nut-free option: Omit the almonds and increase the pepitas for extra crunch.
  • Vinaigrette: Use your favorite apple cider vinaigrette. For a simple homemade version, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper to taste.
  • Make ahead: Prepare the quinoa and roasted squash in advance. For the freshest texture, add the apple and dressing shortly before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Serving suggestion: Enjoy as a light lunch, a nutritious side dish, or a colorful addition to a Thanksgiving or autumn dinner menu.
  • Nutrition values are estimates per serving and will vary depending on the amount and ingredients of the vinaigrette used.

Nutrition

Find it online: https://yumfamilyrecipes.com/harvest-quinoa-salad/