Fall is the perfect time to celebrate seasonal produce, and this Fall Quinoa Salad does just that. This colorful, nutritious dish is a delicious mix of warm, roasted butternut squash, sweet apples, tangy dried cranberries, and crunchy pecans. It’s dressed in a simple maple vinaigrette that brings out the best in all the ingredients, making it ideal for a cozy meal or as a side at your holiday table. With quinoa as the base, this salad is naturally gluten-free and rich in plant-based protein, making it both filling and nourishing.
Key Ingredients
- Quinoa: A complete protein and gluten-free grain, quinoa adds a light, nutty flavor to the salad while providing essential amino acids.
- Butternut Squash: Roasted to perfection, this fall favorite brings a sweet, earthy flavor that complements the other ingredients. It’s also packed with vitamins and minerals.
- Apples: Crisp and refreshing, apples add a burst of sweetness and crunch, balancing the richness of the squash.
- Dried Cranberries: Their tangy sweetness pairs perfectly with the other flavors, making each bite a little more exciting.
- Pecans: For a touch of crunch and a boost of healthy fats, pecans provide texture and a slightly buttery flavor.
- Pomegranate Seeds: These little jewels bring a pop of color, along with antioxidants and a burst of tart flavor.
- Maple Vinaigrette: A simple mix of olive oil (or tahini), apple cider vinegar, maple syrup, and Dijon mustard, this dressing ties the whole salad together with a perfect balance of sweet and tangy.
How to Make
- Cook the Quinoa:
Begin by rinsing quinoa under cold water to remove its natural coating, which can taste bitter. Bring water to a boil, add the quinoa, reduce the heat, and simmer, until all the water is absorbed. Fluff with a fork and set it aside to cool while you prepare the rest of the ingredients.
- Prepare the Vegetables:
Dice apple and cube butternut squash. Roast the squash until it’s tender and lightly caramelized. This enhances its sweetness and brings out its rich flavor.
- Make the Dressing:
In a small bowl, whisk together olive oil (or tahini for an oil-free version), apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper to taste. Adjust the seasoning to your preference.
- Assemble the Salad:
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, diced apple, dried cranberries, pecans, and pomegranate seeds. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley for a burst of color and flavor.
Nutritional Benefits of Butternut Squash
Butternut squash is not only a delicious fall vegetable but also a nutritional powerhouse. It’s rich in vitamins A and C, which support immune function and skin health. The orange color of butternut squash indicates the presence of beta-carotene, an antioxidant that helps protect your cells from damage and promotes eye health. It’s also a good source of fiber, which aids digestion and keeps you feeling fuller for longer. Roasting it brings out its natural sweetness, making it a wonderful addition to salads, soups, and stews.
Fall Quinoa Salad
Ingredients
- 1 cup quinoa (rinsed and cooked)
- 1 medium apple (diced)
- ½ cup roasted butternut squash (cubed)
- ¼ cup dried cranberries
- ¼ cup pecans (chopped)
- ¼ cup pomegranate seeds
- 2 tablespoons olive oil (or sub with tahini for oil-free)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- salt and pepper to taste
- fresh parsley (chopped for garnish)
Instructions
- Cook the Quinoa:
- Rinse 1 cup of quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
- Prepare the Vegetables:
- Dice the apple and roast the butternut squash cubes in the oven at 400°F for about 20-25 minutes until tender.
- Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning if necessary.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked quinoa, diced apple, roasted butternut squash, dried cranberries, pecans, and pomegranate seeds (if using).
- Dress and Serve:
- Drizzle the maple vinaigrette over the quinoa mixture and toss well. Garnish with fresh parsley and serve warm or at room temperature.
