Description
A vibrant and nutritious Autumn Harvest Quinoa Salad featuring roasted butternut squash, dried cranberries, crunchy pecans, fresh spinach, and crumbly feta cheese, all tossed in a sweet maple syrup and olive oil dressing. This hearty salad is perfect for a wholesome lunch or a light dinner, celebrating seasonal flavors with a perfect balance of textures and tastes.
Ingredients
Scale
Quinoa
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of salt
Roasted Butternut Squash
- 1 medium butternut squash (about 2 cups, peeled and diced)
- 2 tablespoons olive oil
- Salt to taste (about 1 teaspoon)
- 1/2 teaspoon black pepper
Salad Mix
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 4 cups fresh spinach (washed and roughly chopped)
- 1/2 cup crumbled feta cheese
Dressing
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water thoroughly to remove its natural coating, then combine it with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa has absorbed the water. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork to separate the grains.
- Roast Butternut Squash: While the quinoa is cooking, preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with 2 tablespoons of olive oil, salt, and black pepper to coat evenly. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 to 30 minutes, or until tender and lightly golden brown. Remove from the oven and set aside to cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and fluffed quinoa, roasted butternut squash, dried cranberries, chopped pecans, and roughly chopped fresh spinach. Toss gently to mix all ingredients evenly without bruising the spinach.
- Prepare Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil and 2 tablespoons maple syrup until well blended. Season with salt and pepper to taste, adjusting the balance to your preference.
- Toss and Serve: Drizzle the maple syrup dressing over the salad mixture and toss gently but thoroughly to coat everything evenly. Sprinkle the crumbled feta cheese over the top and give it a light final toss to distribute the cheese throughout the salad. Serve immediately while the flavors are fresh and vibrant.
Notes
- Quinoa can be cooked in advance and refrigerated to save time.
- Substitute pecans with walnuts or almonds for a different crunch.
- Use goat cheese as an alternative to feta for a creamier texture.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese.
- Adjust maple syrup in the dressing to make it sweeter or milder according to taste.
