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Fall Quinoa Salad

Fall Quinoa Salad
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A vibrant, wholesome Fall Quinoa Salad packed with seasonal autumn vegetables, nutty quinoa, and a zesty lemon dressing. Perfect as a light lunch or festive side, this salad combines tender roasted butternut squash, dried cranberries, leafy greens, and toasted nuts for a colorful and nourishing dish celebrating the flavors of fall.

Ingredients

Scale

Salad Ingredients

  • 1 cup well-rinsed quinoa
  • 2 cups butternut squash, peeled and cubed
  • ½ cup dried cranberries
  • 2 cups kale or spinach, roughly chopped
  • ½ cup toasted pecans or walnuts
  • ¼ cup red onion, thinly sliced
  • Fresh parsley, roughly chopped, for garnish

Dressing Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. Cook it in 2 cups of water or vegetable broth until fluffy and tender, about 15 minutes. Fluff with a fork and allow to cool slightly.
  2. Roast the Vegetables: Peel and cube about 2 cups of butternut squash. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, turning once, until golden and caramelized.
  3. Prepare the Greens and Mix-Ins: Wash and roughly chop 2 cups of kale or spinach. Thinly slice ¼ cup of red onion. Toast ½ cup of pecans or walnuts in a dry skillet for 3-5 minutes until fragrant. Gather ½ cup dried cranberries and chopped fresh parsley.
  4. Make the Dressing: Whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, salt, and pepper. Adjust seasoning to taste.
  5. Combine and Toss: In a large bowl, combine cooked quinoa, roasted butternut squash, greens, cranberries, nuts, and onions. Pour the dressing over and gently toss to coat evenly. Garnish with fresh parsley and serve.

Notes

  • Rinse quinoa well to remove bitterness caused by saponins.
  • Cut squash into uniform pieces for even roasting and caramelization.
  • Use fresh lemon juice for the brightest dressing flavor.
  • Allow the salad to rest 10-15 minutes to let flavors meld.
  • Toast nuts carefully to avoid burning and bitterness.

Nutrition

Keywords: fall quinoa salad, autumn salad, roasted butternut squash salad, healthy quinoa recipe, seasonal salad, gluten free salad

Find it online: https://gourmetglazing.com/fall-quinoa-salad/