Description
A vibrant and wholesome Autumn Harvest Quinoa Salad featuring roasted butternut squash, dried cranberries, crunchy pecans, fresh spinach, and tangy feta cheese, all tossed in a maple syrup and olive oil dressing. Perfect as a nutritious, colorful, and satisfying meal or side dish during the fall season.
Ingredients
Scale
Grains
- 1 cup quinoa (uncooked)
Vegetables & Fruits
- 1 medium butternut squash (about 2 cups, peeled and diced)
- 4 cups fresh spinach (washed and roughly chopped)
- 1/2 cup dried cranberries
Nuts & Seeds
- 1/2 cup pecans (chopped)
Dairy
- 1/2 cup feta cheese (crumbled)
Oils & Sweeteners
- 3 tablespoons olive oil (divided)
- 2 tablespoons maple syrup
Seasonings
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
Instructions
- Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and cover to simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Roast Butternut Squash: While the quinoa cooks, preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet in an even layer. Roast in the oven for 25 to 30 minutes until the squash is tender and golden brown, turning halfway through for even roasting.
- Combine Ingredients: In a large mixing bowl, add the cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans. Gently toss all ingredients together to combine evenly without crushing the components.
- Prepare Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and maple syrup until the dressing is well blended. Season with additional salt and pepper as needed to taste.
- Toss and Serve: Drizzle the maple syrup dressing over the salad mixture and toss gently to coat everything evenly. Sprinkle the crumbled feta cheese on top of the salad and give it a light toss to distribute the cheese. Serve the salad immediately for the freshest flavor and texture.
Notes
- Rinsing quinoa is essential to remove its natural bitterness.
- If preferred, pecans can be toasted lightly in a dry pan for extra crunch and flavor.
- This salad can be served warm or chilled for a refreshing option.
- Maple syrup adds a gentle sweetness that complements the savory and nutty flavors.
- To make this recipe vegan, omit the feta cheese or substitute with a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
