Autumn Harvest Quinoa Salad with Maple Tahini Dressing

Description

A vibrant and nourishing salad featuring seasonal autumn produce, perfect for a healthy meal.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 2 cups baby spinach
• 1/4 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• For the Maple Tahini Dressing:
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons water
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
3. While the quinoa is cooking, place the cubed butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
4. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, diced apple, dried cranberries, toasted pecans, baby spinach, pomegranate seeds, and chopped parsley.
5. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, water, and salt until smooth. Adjust seasoning if necessary.
6. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or store in the refrigerator for up to two days.

Recipe Details

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