Description
A vibrant and nutritious salad that celebrates the flavors of autumn with quinoa, roasted butternut squash, cranberries, and feta cheese.
Ingredients
- Quinoa: 1 cup (uncooked)
- Butternut squash: 1 medium (about 2 cups, peeled and diced)
- Olive oil: 3 tablespoons (divided)
- Maple syrup: 2 tablespoons
- Cranberries: 1/2 cup (dried)
- Pecans: 1/2 cup (chopped)
- Fresh spinach: 4 cups (washed and roughly chopped)
- Feta cheese: 1/2 cup (crumbled)
- Salt: 1 teaspoon (to taste)
- Pepper: 1/2 teaspoon (to taste)
Instructions
- Rinse the quinoa under cold water, then combine it with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork after letting it sit covered for 5 minutes.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and golden brown.
- In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans. Toss gently.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and maple syrup. Adjust seasoning with salt and pepper.
- Drizzle the dressing over the salad mixture and toss gently. Sprinkle crumbled feta cheese on top and give it a light toss. Serve immediately.
Notes
- Can be made ahead of time; store components separately until ready to serve.
- Feel free to customize with seasonal vegetables or proteins.
- Check labels for gluten-free options if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Autumn Harvest, Quinoa Salad, Healthy Recipe, Fall Salad