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Harvest Quinoa Salad with Feta
Made with fall ingredients with a delicious Maple Vinegraitte that can be served as a side dish or a meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 411 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1/2 medium kabocha squash de-seeded and cut into half moons
- 8 Cups packed baby spinach
- 1 Cup cooked quinoa
- 1 green apple
- 4 oz crumbled Feta cheese
- 1 Cup pomegranate seeds
- 1/4 Cup raw pecans
- 1 Tbsp olive or avocado oil
- 1/4 Cup dried cranberries
- 1 Tsp smoked paprika
- Sea salt and pepper, to taste
Dressing
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey or pure maple syrup
- 1 garlic clove minced or pressed
- Sea salt and pepper, to taste
Instructions
- Preheat oven to 350F, and line a large baking tray with parchment paper. Place in the squash and sprinkle with salt, pepper, paprika and a drizzle of oil (1 Tablespoon).
- Using your hands toss to get all pieces coated, then arrange them in a single layer with some space in between.
- Roast for about 15-20 minutes, or until fork tender. Allow it to cool before adding it to the salad.
- In a small jar add all dressing ingredients, then put the lid on and shake vigorously to blend together.
- In a large bowl, add baby spinach first, then top with roasted squash, quinoa, sliced apple, cranberries, pecans, pomegranate seeds, and feta cheese.
- Just before serving add the dressing and toss to combine. Enjoy!
Cup of Yum
Notes
- 1 cup uncooked quinoa approx yields 3 cups cooked quinoa. I recommend you measure out your cooked quinoa for accuracy.
- To cool the quinoa quickly – transfer to a bowl and place in freezer and toss occasionally until cooled. Do not use hot quinoa or it will soak up a lot of the dressing and the salad will be dry.
- Add your dressing just before serving, so the salad doesn't lose texture. Make sure to toss well in the dressing.
- Quinoa salad last about 3 days in the fridge.
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
25mg
(8%)
Sodium
374mg
(16%)
Potassium
1007mg
(29%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
7555IU
(151%)
Vitamin C
37.2mg
(41%)
Calcium
250mg
(25%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 374mg | 16% |
| Potassium | 1007mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 7555IU | 151% |
| Vitamin C | 37.2mg | 41% |
| Calcium | 250mg | 25% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.