Fall Harvest Quinoa Salad (Print-Friendly Version)
A vibrant salad featuring quinoa, roasted squash, apples, pecans, and a tangy maple-cinnamon dressing.
# Ingredients Required:
→ Grains and Broth
01 -
170 g tri-color quinoa
02 -
480 ml vegetable broth
→ Produce
03 -
300 g diced butternut squash
04 -
2 medium Honeycrisp apples, chopped
05 -
60 g fresh spinach or kale
→ Nuts and Dried Fruit
06 -
60 g toasted pecans
07 -
60 g dried cranberries
→ Dressing
08 -
45 ml olive oil
09 -
30 ml pure maple syrup
10 -
15 ml apple cider vinegar
11 -
1 teaspoon ground cinnamon
12 -
Salt and pepper to taste
# Detailed Directions:
01 -
Rinse quinoa under cold water. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.
02 -
Preheat oven to 200°C. Toss diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a lined baking sheet and roast for 25 minutes until golden brown.
03 -
Toast pecans in a dry skillet over medium heat for 5 minutes until fragrant.
04 -
Chop apples into bite-sized pieces.
05 -
Whisk together olive oil, maple syrup, apple cider vinegar, salt, pepper, and cinnamon in a small bowl.
06 -
In a large bowl, fluff cooked quinoa with a fork. Add roasted squash, chopped apples, toasted pecans, dried cranberries, and fresh greens. Drizzle with dressing and toss gently to combine.
# Helpful Advice:
01 -
Adjust sweetness by varying the amount of maple syrup in the dressing. Ensure pure maple syrup is used for a vegan version. This dish can be served warm or cold.