Description
Bring a cornucopia of autumnal deliciousness to your table with my easy Fall Quinoa Salad recipe! This healthy harvest salad features sweet roasted butternut squash, crunchy apples, and chewy-tart cranberries tossed in a creamy maple dijon vinaigrette—equally suited for packed lunches and holiday tables.
Ingredients
Scale
- 1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup of cooked quinoa
- 20 oz butternut squash, chopped
- 1 tbsp olive oil
- 1 small apple, chopped
- ⅓ cup chopped pecans
- ⅓ cup dried cranberries
- ½ cup shredded parmesan cheese
- Fresh parsley
- Salt
- Black pepper
Instructions
- Start by roasting the butternut squash. Add the cubed butternut squash to a large baking tray. Drizzle with the olive oil and season with salt and black pepper to your liking. Combine thoroughly. Bake at 400 degrees F for 30-40 minutes, tossing halfway through.
- Next prepare the Success Boil-In-Bag Tri-Color Quinoa according to the package directions.
- Then mix the salad dressing. Add the olive oil, lemon juice, pure maple syrup, and dijon mustard to a small jar or mixing bowl. Combine thoroughly.
- To a large mixing bowl add the cooked quinoa, roasted butternut squash, chopped pecans, dried cranberries, chopped apple, and shredded parmesan cheese. Pour the dressing over top and toss to combine. Season with salt and black pepper.
- Serve and enjoy!
Nutrition
- Calories: 386 Calories
- Fat: 20g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 9g
Keywords: Fall Quinoa Salad, Fall Harvest Quinoa Salad, Fall Harvest Salad, Harvest Quinoa Salad, Warm Fall Quinoa Salad, Quinoa Butternut Squash Salad