Description
A vibrant and nourishing quinoa salad featuring seasonal autumn ingredients, perfect for a healthy lunch or side dish.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/4 cup pumpkin seeds
- 2 cups baby kale or spinach
- 1/2 cup feta cheese, crumbled
- 1/4 cup pomegranate seeds
- For the Maple Balsamic Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and lightly caramelized, stirring halfway through.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, pumpkin seeds, baby kale, feta cheese, and pomegranate seeds.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning as needed.
- Serve immediately or refrigerate for up to 2 days.
Recipe Details
- Cooking Time: 45 minutes
- Servings: 4 servings
- Difficulty: Easy
