Autumn Harvest Quinoa Salad
Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries
Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 cup diced butternut squash
1 tablespoon olive oil
Salt and pepper to taste
1 medium apple, diced
1/3 cup dried cranberries
1/4 cup chopped pecans or walnuts
1/4 cup crumbled goat cheese or feta (optional)
2 tablespoons chopped fresh parsley
For the dressing:
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden.
Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using.
In a small bowl, whisk together all dressing ingredients until well combined.
Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
#quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad
Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!
Autumn Harvest Quinoa Salad
Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries
Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 cup diced butternut squash
1 tablespoon olive oil
Salt and pepper to taste
1 medium apple, diced
1/3 cup dried cranberries
1/4 cup chopped pecans or walnuts
1/4 cup crumbled goat cheese or feta (optional)
2 tablespoons chopped fresh parsley
For the dressing:
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden.
Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using.
In a small bowl, whisk together all dressing ingredients until well combined.
Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
#quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad
Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!
