Description
Fall Quinoa Salad is a colorful, nutritious dish that celebrates autumn’s bounty. Combining nutty quinoa with roasted butternut squash, crisp apples, and sweet cranberries, this salad is tossed in a tangy balsamic dressing for an explosion of flavor. Perfect as a main dish or side at any gathering, it’s both satisfying and visually appealing, capturing the essence of fall in every bite.
Ingredients
Scale
- 1 cup cooked quinoa
- 2 cups butternut squash (cubed)
- 1 cup fresh apples (diced)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted)
- 1/4 cup feta cheese (crumbled, optional)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper; roast on a lined baking sheet for 25–30 minutes until golden.
- Rinse quinoa under cold water. Combine quinoa with 2 cups of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for about 15 minutes until fluffy.
- In a large bowl, combine cooked quinoa, roasted butternut squash, diced apples, cranberries, pecans, and feta cheese if using.
- In a separate bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper. Pour over salad mixture; toss gently to combine.
- Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Autumn
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 290
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg