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Autumn Harvest Quinoa Salad Recipe

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★★★★★

4.7 from 139 reviews

This Autumn Harvest Quinoa Salad is a vibrant and nutritious dish perfect for the fall season. It features fluffy quinoa, roasted butternut squash, dried cranberries, crunchy pecans, fresh spinach, and tangy feta cheese dressed in a subtly sweet maple dressing. This salad offers a delightful balance of textures and flavors—sweet, nutty, tangy, and savory—making it a satisfying side or light main course suitable for any autumn gathering.

Ingredients

Scale

Grains and Vegetables

  • 1 cup uncooked quinoa
  • 1 medium butternut squash (about 2 cups peeled and diced)
  • 4 cups fresh spinach, washed and roughly chopped

Nuts and Fruits

  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped

Dressing and Seasoning

  • 3 tablespoons olive oil (divided into 2 tbsp for roasting and 1 tbsp for dressing)
  • 2 tablespoons maple syrup
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)

Cheese

  • 1/2 cup feta cheese, crumbled

Instructions

  1. Cooking the Quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork to separate the grains.
  2. Preparing the Butternut Squash: Preheat oven to 400°F (200°C). On a baking sheet, toss diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and bake for 25-30 minutes, stirring halfway through, until tender and golden brown.
  3. Mixing the Salad Ingredients: In a large bowl, combine cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans. Toss gently for even distribution.
  4. Making the Dressing: In a small bowl, whisk together remaining 1 tablespoon olive oil and 2 tablespoons maple syrup. Taste and season with additional salt and pepper if needed.
  5. Combining Everything: Drizzle the maple dressing over the salad mixture and toss gently to coat. Sprinkle crumbled feta cheese over the top and lightly toss again to incorporate without breaking the cheese down too much. Serve immediately or chill before serving.

Notes

  • You can substitute butternut squash with sweet potatoes, acorn squash, or roasted Brussels sprouts for variety.
  • Try using different quinoa varieties such as red or black for added texture and color.
  • For a tangy dressing variation, add a splash of apple cider vinegar or lemon juice.
  • Add protein by including sliced grilled chicken, chickpeas, sautéed tofu, or chopped hard-boiled eggs.
  • Ensure all packaged ingredients like dried cranberries and nuts are certified gluten-free if needed.
  • This salad can be made ahead by preparing components separately and combining before serving to keep spinach crisp.

Keywords: Autumn salad, quinoa salad, butternut squash salad, healthy fall salad, maple dressing, gluten-free salad, vegetarian salad

Find it online: https://kitchenwithkai.com/autumn-harvest-quinoa-salad-recipe/