Description
A hearty and flavorful fall quinoa salad featuring roasted butternut squash, crisp apples, crunchy pecans, dried cranberries, and a simple maple Dijon dressing. Perfect as a healthy side dish or light main course.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 3 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large apple, chopped
- 1/3 cup dried cranberries
- 1/3 cup pecans, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil (for dressing)
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until tender and lightly browned. Let cool.
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork and let cool.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine cooked quinoa, roasted squash, chopped apple, dried cranberries, pecans, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Allow quinoa and squash to cool before mixing to prevent the salad from becoming soggy.
- For added protein, mix in chickpeas or crumbled feta cheese.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days.
- Toast the pecans for extra flavor before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
