Seasonal Harvest Salad
User Reviews
5
Seasonal Harvest Salad
Description
The salad features cooked quinoa as a nutritious base, complemented by roasted butternut squash pieces that add softness and natural sweetness. Fresh ingredients such as diced apples, halved grapes, red onions, celery, and spinach provide crispness and bright flavors. Crumbled goat cheese contributes a creamy and tangy element, while dried cranberries and pumpkin seeds add texture and balance of sweet and savory notes.
The dressing blends olive oil, apple cider vinegar, honey, lemon juice, and seasoning into a vinaigrette that adds a gentle acidity and sweetness, tying the components together. After combining all ingredients and dressing, refrigerating the salad allows flavors to meld and enhances taste. This salad functions well as a side or light main dish during harvest season.
For variations, roasted sweet potatoes can substitute the butternut squash, and omitting cheese and seeds can accommodate dietary restrictions. Adding a protein can turn the salad into a complete meal.
Starting with cooking the quinoa and roasting the squash first makes efficient use of prep time. The salad's components offer a balance of textures and flavors reflecting seasonal ingredients.
Ingredients
Salad Ingredients
- 1 ⅓ cup quinoa
- 1 apple Pink Lady variety
- 1 cup butternut squash
- 1 cup grapes halved, holiday variety
- ½ cup red onion diced
- 3 cups spinach
- ½ cup celery diced
- ½ cup goat cheese crumbled
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds raw
Salad Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- pinch salt
- pinch black pepper
Instructions
- In a sauce pan, cook the quinoa according to package intructions. Once completed cooking, let cool for 10-15 minutes.
- Peel and dice a butternut squash. Coat with 2 tablespoons of olive oil and some salt and pepper. Roast in the oven at 425°F F for 20-25 minutes, stirring occasionally. Once completed cooking, let squash cook for 10-15 minutes.
- While the grain & roasted butternut squash is cooking, get to chopping. Slice the apple, halve the grapes, chop the celery, and dice the onion.
- Add spinach to large salad bowl.
- Top with quinoa, butternut squash, onions, apples, grapes, pumpkin seeds, cranberries, and cheese.
- In a measuring cup, combine all dressing ingredients together. Whisk for 20-30 seconds until fully integrated. Drizzle over salad and toss together.
- Refrigerate for 30 minutes prior to serving. This allows the all of the ingredients to absorb the dressing. It makes it super flavorful!! Enjoy!
Notes
- Begin cooking quinoa and roasting squash first to optimize preparation time.
- Substitute roasted sweet potatoes if butternut squash is unavailable.
- Remove goat cheese and pumpkin seeds to make the salad dairy- or nut-free.
- Add your preferred protein to make this salad more filling.
- Store-bought dressings like Ken's Sweet White Vidalia Onion can be used if you prefer premade options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1 serving (with dressing | |
| Calories | 173kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 75mg | 3% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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