Autumn Harvest Quinoa Salad with Maple-Tahini Dressing

Description

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

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/2 red onion, thinly sliced
• 2 cups baby spinach leaves
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1-2 tablespoons water (to thin dressing)

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 lightly browned.
3. While the squash is roasting, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
4. In a small bowl, whisk together tahini, maple syrup, lemon juice, apple cider vinegar, minced garlic, and enough water to achieve a creamy consistency. Season with salt and pepper.
5. In a large bowl, combine the cooked quinoa, roasted squash, cranberries, pumpkin seeds, red onion, spinach, and parsley.
6. Drizzle the maple-tahini dressing over the salad and toss gently to combine.
7. Serve immediately, or chill in the fridge for up to 2 hours before serving.

Recipe Details

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