Autumn Harvest Quinoa Salad with Maple Tahini Dressing

Description

A vibrant and nutritious salad featuring seasonal autumn ingredients like roasted butternut squash, kale, and cranberries, topped with a creamy maple tahini dressing.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups kale, chopped
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese, crumbled
• For the Dressing:
• 3 tablespoons tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 2-3 tablespoons water (to thin, if needed)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
3. While the squash is roasting, bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
4. In a large bowl, combine the roasted squash, cooked quinoa, chopped kale, dried cranberries, pumpkin seeds, and feta cheese.
5. In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, lemon juice, minced garlic, salt, and pepper. Add water as needed to reach the desired consistency.
6. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for up to two days.

Recipe Details

• Cooking Time: 45 minutes
• Servings: 4
• Difficulty: Easy