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
• 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 dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• For the Maple Tahini Dressing:
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 tablespoons water
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. While quinoa is cooking, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. In a large bowl, combine cooked quinoa, roasted butternut squash, chopped kale, dried cranberries, pumpkin seeds, crumbled feta cheese, and chopped parsley.
5. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, minced garlic, and water. Season with salt and pepper to taste.
6. Pour the maple tahini dressing over the salad and toss until well combined.
7. Serve immediately or refrigerate for up to 2 days.

Recipe Details

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