Autumn Harvest Quinoa Salad with Maple Tahini Dressing

Description

A vibrant and nutritious quinoa salad featuring seasonal autumn ingredients like roasted butternut squash, pomegranate seeds, and kale, tossed 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
• 1 cup kale, chopped
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds, toasted
• 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 garlic clove, minced
• Salt and pepper to taste
• 2-3 tablespoons water (to thin)

Instructions

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

Recipe Details

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