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Fall Quinoa Salad

Fall Quinoa Salad
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This Fall Quinoa Salad is a vibrant and nutritious dish that captures the essence of autumn with roasted butternut squash, dried cranberries, toasted nuts, and fresh greens, all tossed in a zesty olive oil and lemon dressing. Quick to prepare and customizable to fit various dietary preferences, it’s perfect for a wholesome lunch, side dish, or snack.

Ingredients

Scale

Base Ingredients

  • 1 cup quinoa
  • 2 cups water or vegetable broth

Vegetables and Fruits

  • 1 medium butternut squash, peeled and diced
  • 1/3 cup dried cranberries
  • 2 cups fresh spinach or kale, chopped
  • 1/4 cup red onion, finely chopped

Nuts

  • 1/3 cup toasted pecans or walnuts

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup or honey
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Quinoa: Rinse 1 cup of quinoa under cold water thoroughly to remove any bitterness. Cook it in 2 cups of water or vegetable broth by bringing it to a boil, then simmer covered for about 15 minutes until fluffy. Once cooked, fluff with a fork and let it cool slightly.
  2. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and dice the squash into bite-sized pieces. Toss the pieces with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for approximately 25 minutes, or until tender and caramelized.
  3. Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon maple syrup or honey, and a pinch of salt and pepper. Taste and adjust seasoning as desired.
  4. Combine Ingredients: In a large bowl, mix the cooled quinoa, roasted butternut squash, dried cranberries, toasted nuts, chopped red onion, and fresh spinach or kale. Pour the dressing over the salad and gently toss to combine all flavors evenly.
  5. Serve and Enjoy: Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld. The salad tastes great slightly chilled or at room temperature.

Notes

  • Rinse Quinoa Thoroughly: Removes natural bitterness for a cleaner flavor.
  • Toast Your Nuts: Use a dry skillet over medium heat until fragrant and golden, about 3–5 minutes, shaking frequently to prevent burning.
  • Use Fresh Lemon Juice: For the best brightness and zing in the dressing.
  • Don’t Overcook Squash: Keep it tender but not mushy for the best texture balance.
  • Let It Rest: Allowing the salad to sit helps flavors blend beautifully.

Nutrition

Keywords: fall salad, quinoa salad, butternut squash salad, autumn recipe, gluten free salad, healthy salad, vegetarian salad, vegan option

Find it online: https://marygourmet.com/fall-quinoa-salad/