Description
Fall Harvest Quinoa Salad is a vibrant and nourishing dish that captures the essence of autumn with every bite. Featuring roasted butternut squash, crisp apples, and tart dried cranberries, this salad is drizzled with a creamy maple dijon vinaigrette that ties the flavors together beautifully. It’s perfect for cozy weeknight dinners or festive gatherings with friends and family. Not only is it delicious, but it’s also packed with wholesome ingredients, making it a nutritious choice that can be enjoyed as a side or main dish. Easy to prepare ahead of time, this salad allows you to savor the company of your loved ones without spending all your time in the kitchen.
Ingredients
Scale
- 1 bag Success Boil-In-Bag Tri-Color Quinoa (or 1 heaping cup cooked quinoa)
- 20 oz butternut squash, chopped
- 1 tbsp olive oil
- 1 small apple, chopped
- ⅓ cup chopped pecans
- ⅓ cup dried cranberries
- ½ cup shredded parmesan cheese
- Fresh parsley
- Salt
- Black pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread cubed butternut squash on a baking tray, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly and roast for 30-40 minutes until tender and caramelized.
- While the squash is roasting, prepare the quinoa according to package instructions.
- In a small bowl, whisk together olive oil, lemon juice, pure maple syrup, and dijon mustard for the dressing.
- In a large mixing bowl, combine cooked quinoa, roasted butternut squash, chopped pecans, dried cranberries, chopped apple, and shredded parmesan cheese. Pour over the dressing and toss gently until well combined. Season with additional salt and black pepper if needed.
- Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 12g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg