Harvest Quinoa Salad

Harvest Quinoa Salad with Butternut Squash will impress everyone at your table. It’s full of flavor, hearty, and every bite comes with a mix of sweet, salty, and savory notes. This salad makes a great side dish, is hearty enough for a main-dish salad (with or without added chicken or another protein).

How to make Harvest Quinoa Salad

Ingredients

For the Salad:

• 1 medium butternut squash, seeds and pulp removed, peeled and cut into ½ inch cubes (4-5 cups)
• 1 tablespoons avocado or olive oil
• Fine salt and black pepper
• ½ cup uncooked quinoa
• 1 cup water
• 4–5 cups chopped curly kale leaves (stems removed)
• 1 medium apple, cored and diced
• 3 celery stalks, diced (¾ cup)
• ½ small red onion, thinly sliced (about ½ cup)
• 1 cup crumbled feta cheese (omit for dairy-free and vegan)
• ¼ cup roasted pumpkin seeds
• ½ cup pecans (omit for nut-free)
• ½ cup pomegranate seeds (may substitute dried cranberries or dried cherries)

For the Apple Cider Vinaigrette:

• ½ cup avocado or olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoons Dijon mustard
• 2 garlic cloves, minced
• Fine salt and black pepper

Directions

1. Make the squash: Preheat the oven to 375℉ Add the cubed butternut squash to a baking pan and toss with oil. Season with salt and pepper. Roast in the preheated oven for 45-55 minutes or until slightly golden brown on the edges, tossing the squash halfway through the baking time. Allow the squash to cool for 15-20 minutes before adding to the salad.
2. Make the quinoa: In a fine mesh strainer, rinse the quinoa. Add the quinoa, water, and a pinch of salt to a small saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook covered for 15 minutes. Remove from heat and let sit for 10 minutes. Uncover and toss with a spoon or fork. Allow quinoa to cool before adding it to the salad.
3. Make the vinaigrette: In a small bowl, combine the oil, vinegar, pure maple syrup, mustard, garlic and a pinch of salt and pepper. Whisk well to combine and set aside.
4. Toast the pecans: Add the pecans to a small skillet over medium heat. Toast the pecans for 6-8 minutes or until pecans give off a nutty aroma, tossing occasionally to prevent burning. Remove from heat and place on a cutting board. Chop and set aside.
5. Assemble the salad: In a large bowl add the kale with a pinch of salt. Massage the kale for 1 minute. Then add the quinoa, butternut squash, apples, celery, onion, feta cheese, pumpkin seeds, toasted pecans, and pomegranate seeds. Just before serving, add the vinaigrette, and toss gently to coat.