Fall Quinoa Salad

This salad is the perfect blend of autumn flavors and textures. It's packed with plant-based nutrients, making it a healthy and filling meal that can easily be prepared ahead of time.

Prep Time20

Cook Time25

Servings: servings

Calories: 339kcal

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.

Nutrition