Harvest Quinoa Salad
User Reviews
4.4
Harvest Quinoa Salad
Description
This salad features fluffy, cooked quinoa as the base, which is mixed with cubes of roasted butternut squash and chopped fresh apple. Fresh kale provides a leafy green element, complemented by the sweet tartness of dried cranberries. Crunch comes from slivered toasted almonds and pepitas, adding texture contrast.
The salad is dressed with a cider vinaigrette that lends a tangy fruity brightness to the mix. Salt and freshly ground black pepper adjust the seasoning to taste. The ingredients come together to create a salad with varied textures: soft quinoa, tender roasted squash, crisp apple, and crunchy nuts, all underpinned by the vinaigrette's zing.
This dish can be prepared ahead and chilled, making it convenient for serving cold or at room temperature. It's suitable as a side dish or a light vegetarian meal, ideal during the fall season when its ingredients are abundant.
For best texture, toasted almonds should be added just before serving to maintain their crunch if storing the salad ahead of time.
Ingredients
- 1 cup quinoa uncooked
- 1 cup butternut squash cubed and roasted
- 1 apple diced (I used a Gala apple)
- 1 green onion thinly sliced
- 2 cups kale chopped, baby, or spinach
- 1/3 cup dried cranberries
- 2 tablespoons almond toasted; slivered
- 2 tablespoons Pepitas raw or roasted and salted
- salt to taste
- black pepper to taste
- Cider vinaigrette for dressing the salad.
Instructions
- In a medium sized saucepan bring 2 cups of salted water to a boil.
- Rinse and drain the quinoa then add it to the boiling water.
- Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
- Remove the quinoa from the heat and let it cool to room temperature.
- Prepare the cider vinaigrette and set aside.
- In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
- Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
- Cover and refrigerate until ready to serve.
Notes
- If preparing the salad in advance, add toasted almonds just before serving to keep them crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 222kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 208mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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