Autumn Harvest Quinoa Salad with Maple Tahini Dressing

Description

A vibrant and nutritious quinoa salad featuring the best of autumn’s bounty, tossed in a creamy maple tahini dressing.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup roasted butternut squash, cubed
• 1 apple, diced
• 1/2 cup pomegranate seeds
• 1/4 cup pecans, toasted
• 2 cups baby kale
• 1/4 cup crumbled feta cheese
• For the dressing:
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
3. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
4. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, diced apple, pomegranate seeds, toasted pecans, baby kale, and crumbled feta cheese.
5. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
6. Pour the dressing over the salad and toss until everything is well coated.
7. Serve immediately or refrigerate for up to 2 days.

Recipe Details

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