Autumn Harvest Quinoa Salad with Maple Vinaigrette

Description

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

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup butternut squash, peeled and cubed
• 1 medium apple, chopped
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 2 cups baby kale
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• For the Maple Vinaigrette:
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water.
2. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
3. Preheat the oven to 400°F (200°C).
4. Toss the butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
5. In a large bowl, combine cooked quinoa, roasted butternut squash, apple, cranberries, pecans, and baby kale.
6. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
7. Pour the vinaigrette over the salad and toss to combine.
8. Top with crumbled feta cheese before serving.

Recipe Details

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