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Harvest Quinoa Salad with Butternut Squash and Apples Recipe

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4.1 from 4 reviews

This Harvest Quinoa Salad is a vibrant and nutritious fall-inspired dish packed with roasted butternut squash, crisp apples, dried cranberries, pepitas, toasted almonds, and fresh baby kale or spinach, all tossed in a tangy cider vinaigrette. Perfect for a light lunch or a wholesome side, this salad combines hearty quinoa with seasonal flavors and textures for a refreshing and satisfying meal.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 1 cup uncooked quinoa
  • 1 cup cubed and roasted butternut squash
  • 1 apple, diced (Gala preferred)
  • 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 pepper to taste

Cider Vinaigrette

  • Use your preferred cider vinaigrette dressing (ingredients not specified in the recipe)

Instructions

  1. Cook Quinoa: In a medium saucepan, bring 2 cups of salted water to a boil. Rinse and drain the quinoa thoroughly, then add it to the boiling water. Reduce the heat to low, cover, and cook for about 15 minutes until all the water is absorbed and the quinoa is tender.
  2. Cool Quinoa: Remove the saucepan from heat and let the quinoa cool to room temperature to prevent wilting the salad greens and to help the flavors meld.
  3. Prepare Dressing: Make the cider vinaigrette separately as per your preferred recipe or store-bought version and set it aside for dressing the salad later.
  4. Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, roasted butternut squash cubes, diced apple, sliced green onion, chopped baby kale or spinach, dried cranberries, toasted almonds, and pepitas.
  5. Toss and Season: Drizzle the desired amount of cider vinaigrette over the salad ingredients. Toss gently to coat everything evenly. Season with kosher salt and freshly ground black pepper according to your taste preferences.
  6. Chill Before Serving: Cover the bowl and refrigerate the salad until ready to serve, allowing the flavors to marry and the salad to chill nicely.

Notes

  • Make sure to rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
  • Roast the butternut squash ahead of time to save prep time; simply cube, toss with olive oil, salt, and roast at 400°F (200°C) for 20-25 minutes until tender.
  • Use fresh, crisp apples like Gala, Fuji, or Honeycrisp for the best texture and sweetness.
  • Adjust the amount of cider vinaigrette to your preferred dressing level.
  • This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
  • To make this recipe vegan, ensure your cider vinaigrette does not contain honey or animal products.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/harvest-quinoa-salad-with-butternut-squash-and-apples-recipe/