Description
Savor the essence of autumn with this vibrant Fall Quinoa Salad, bursting with flavors and textures. Sweet butternut squash, tangy cranberries, and crunchy pecans come together in a hearty yet light dish that’s perfect for any occasion. Ideal for Thanksgiving or a cozy weeknight dinner, this salad is a delightful celebration of seasonal ingredients that will warm your heart and tickle your taste buds.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 medium butternut squash (peeled and cubed)
- 1 cup dried cranberries
- 1/2 cup pecans (roughly chopped)
- 2 cups fresh spinach (or kale)
- 3 tbsp olive oil
- 1 tbsp maple syrup
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Cook quinoa by combining rinsed quinoa with 2 cups water in a pot over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
- In a dry skillet over medium heat, toast chopped pecans for about 5 minutes until fragrant.
- In a large bowl, mix cooked quinoa, roasted squash, cranberries, toasted pecans, and fresh spinach. Drizzle with olive oil and maple syrup; toss gently.
- Season to taste with salt and pepper. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 11g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg