Harvest Quinoa Salad with Roasted Squash Delight
Get ready to enjoy the flavors of fall with my Harvest Quinoa Salad with Roasted Squash Delight! This dish combines healthy quinoa, sweet butternut squash, and tangy feta for a burst of taste. It’s packed with nutrients and is easy to make. Whether you’re preparing a cozy dinner or a festive gathering, this salad will impress your guests and satisfy your cravings. Let’s dive into making this tasty dish with step-by-step instructions!
Ingredients
List of Ingredients
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 small butternut squash, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon ground cinnamon
– 1/2 cup dried cranberries
– 1/2 cup feta cheese, crumbled
– 1/4 cup chopped pecans, toasted
– 1/4 cup red onion, finely chopped
– 2 cups baby spinach
– 2 tablespoons apple cider vinegar
– 1 tablespoon maple syrup
Nutritional Information
This hearty salad packs a nutritious punch. Each serving has about 350 calories. It has around 15 grams of fat, 10 grams of protein, and 50 grams of carbohydrates. The healthy fats come from olive oil and pecans, while quinoa boosts protein content. Add dried cranberries for a sweet touch and fiber.
Eating this salad gives you a great mix of nutrients. Quinoa is a complete protein, meaning it has all nine essential amino acids. The butternut squash adds vitamins A and C. The spinach provides iron and calcium. This dish is perfect for a light lunch or dinner.
Step-by-Step Instructions
Preparation Steps for Quinoa
1. First, boil 2 cups of vegetable broth in a medium pot.
2. Once boiling, add 1 cup of rinsed quinoa.
3. Reduce the heat to low and cover the pot.
4. Let it simmer for about 15 minutes until all the liquid absorbs.
5. Fluff the quinoa with a fork and set it aside to cool.
Roasting Butternut Squash
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and 1 teaspoon of ground cinnamon.
4. Spread the seasoned squash on the baking sheet in a single layer.
5. Roast the squash for 25 to 30 minutes. Toss it halfway for even cooking.
Combining Ingredients
1. In a large bowl, mix the cooked quinoa with the roasted squash.
2. Add in 1/2 cup of dried cranberries, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped pecans.
3. Mix in 1/4 cup of finely chopped red onion and 2 cups of baby spinach.
Making the Dressing
1. In a small bowl, whisk together the remaining tablespoon of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of maple syrup.
2. Pour the dressing over the quinoa salad.
3. Gently toss everything until well mixed. Adjust seasoning if needed.
Tips & Tricks
Perfecting the Quinoa
To make great quinoa, start by rinsing it well. Place the quinoa in a fine mesh strainer. Rinse it under cold water for about 1-2 minutes. This removes the bitter coating called saponin. After rinsing, it’s time to cook.
Once the quinoa is cooked, fluff it for the best texture. Use a fork to gently stir the quinoa. This helps separate the grains, making them light and fluffy.
Roasting Techniques
Roasting the butternut squash brings out its natural sweetness. To achieve caramelization, cut the squash into even cubes. Toss the cubes with olive oil, salt, and cinnamon. Spread them in a single layer on the baking sheet. This allows them to roast evenly.
For even roasting, toss the squash halfway through cooking. This ensures all sides get that perfect golden color. Keep an eye on them. You want them tender and slightly browned.
Serving Suggestions
Garnishing your salad makes it pop! Add extra pecans and a sprinkle of feta on top. This not only looks nice but adds more flavor. You can also add fresh spinach leaves for a splash of color.
When serving, use a large, shallow bowl. This allows everyone to see the beautiful layers of the salad. Enjoy your Harvest Quinoa Salad fresh or after chilling for 30 minutes. This helps the flavors blend nicely.
Variations
Ingredient Swaps
You can easily swap ingredients in this harvest quinoa salad. Here are some fun ideas:
– Substitute with other grains: Instead of quinoa, try farro, bulgur, or brown rice. Each grain adds a unique texture.
– Cheese alternatives: If you want to skip feta, use goat cheese, or leave it out for a vegan option.
Additional Flavor Enhancements
Boost the flavor of your salad with these simple changes:
– Spices and herbs to try: Add a dash of nutmeg or thyme for extra warmth. Fresh herbs like parsley or cilantro can also brighten the dish.
– Switch up the dressing: Instead of apple cider vinegar, use balsamic vinegar for a sweet twist. You can also add a squeeze of lemon juice for freshness.
Storage Info
Storing Leftovers
To keep your Harvest Quinoa Salad fresh, refrigerate it right away. Place it in an airtight container. This helps lock in moisture and flavor. Make sure the salad cools before sealing the container. Glass or BPA-free plastic containers work best for storage.
Shelf Life
You can keep the salad in the fridge for up to three days. After that, the ingredients may lose freshness. Check for any signs of spoilage before eating. If it looks or smells off, throw it away.
Freezing Options
Freezing this salad is a bit tricky. Quinoa can freeze well, but the veggies may not. If you want to freeze it, separate the dressing and salad. Place the salad in a freezer-safe bag or container. Press out as much air as possible. To thaw, move it to the fridge overnight. When ready, mix in the fresh dressing for best taste.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad ahead of time. You can cook the quinoa and roast the butternut squash a day in advance. Store them in the fridge. When ready to serve, just mix everything together. This allows the flavors to meld beautifully.
What can I use instead of butternut squash?
If you do not have butternut squash, you can use sweet potatoes or pumpkin. Both options add a sweet flavor. You can also try roasted carrots for a different twist.
Is this salad gluten-free?
Yes, this salad is gluten-free. Quinoa is a great grain for those avoiding gluten. Just make sure to check your vegetable broth for gluten-free labeling.
Can I serve this salad warm?
Absolutely! You can serve this salad warm or cold. If you prefer it warm, mix the roasted squash and quinoa right after cooking. It makes a cozy meal.
How can I make it vegan?
To make this salad vegan, simply leave out the feta cheese. You can add more nuts or seeds for extra protein. Nutritional yeast can also give a cheesy flavor without dairy.
This blog post covered a tasty quinoa salad with roasted butternut squash. We explored key ingredients, preparation steps, and tips for perfecting the dish. I shared ways to store leftovers and offered fun variations to mix it up.
You can enjoy this salad warm or cold. Each bite is packed with flavor and nutrients. So grab your ingredients and try this recipe today. You won’t regret it!
![Fresh spinach is the star of this soup. You will need 2 cups of roughly chopped spinach. This leafy green adds color and nutrients. Spinach is rich in vitamins A and C, making your soup healthy and vibrant. When you cook it, the spinach wilts and blends well with the other flavors. Tortellini brings heartiness to the soup. You can use fresh or frozen cheese tortellini, about 2 cups. Fresh tortellini cooks quickly, usually in 3-5 minutes. Frozen tortellini takes a bit longer. Whichever you choose, the soft pasta adds texture and a delightful bite to the creamy broth. Aromatics build the flavor base. You will need a medium onion, diced, and 3 minced garlic cloves. These add savory depth to the soup. A grated carrot, about one medium-sized, gives a touch of sweetness. Together, they create a warm, inviting aroma that fills your kitchen. Don't forget the olive oil! You will need 2 tablespoons to sauté the aromatics to perfection. For the full recipe, see the details above. To start, grab a large pot. Heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté it until it softens, about 4-5 minutes. Next, stir in 3 minced garlic cloves and 1 grated carrot. Cook this mix for another 2-3 minutes. The garlic should smell great at this point. This base gives the soup a rich flavor. Now, pour in 4 cups of vegetable broth. Bring it to a gentle boil. Once boiling, add 2 cups of cheese tortellini. Follow the package instructions to cook them. Fresh tortellini usually takes about 3-5 minutes. You know they are ready when they float to the top. Reduce the heat to low. Stir in 2 cups of roughly chopped spinach, 1 cup of heavy cream, 1 teaspoon of dried basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let the soup simmer for 5-7 minutes. This allows the spinach to wilt and the flavors to meld. Taste the soup and adjust the seasoning if needed. Serve it hot, topped with grated Parmesan cheese and fresh basil leaves if you wish. For the complete recipe, see the [Full Recipe]. To boost flavor, don't skip the onions and garlic. Sauté them well; it adds depth. A touch of dried basil brings warmth, while salt and pepper brighten all the tastes. If you want more zing, consider red pepper flakes. They give a lovely kick without overpowering the soup. Fresh herbs are also a great choice. Toss in some fresh basil or parsley right before serving for a fresh burst. If you like a thicker soup, add less broth or more cream. You can also use less tortellini. If the soup feels too thick, just stir in a bit more broth or water. This lets you control how creamy or brothy you want your soup. Using a hand blender can also help. Blend just a little bit to create a smoother base while keeping some chunks for texture. Cook the tortellini according to the package instructions. Fresh tortellini usually takes about 3-5 minutes. If you use frozen, check for the right cooking time. Adding them to boiling broth helps them cook quickly and evenly. They are done when they float to the top. Don’t forget to add them at the right time. If they overcook, they'll become mushy and lose their shape. Follow these tips to enjoy the perfect tortellini in your creamy soup. For more details, check the Full Recipe. {{image_2}} You can easily add protein to your creamy spinach tortellini soup. Chicken, turkey, or sausage work well. If you like shrimp, toss some in during the last few minutes of cooking. For a meatless option, try cooked lentils or chickpeas. These additions make your soup heartier and more filling. To make this soup vegan, swap out the heavy cream for coconut milk or cashew cream. Use vegetable broth instead of chicken broth for a rich base. Look for vegan tortellini in stores, or make your own with flour and water. Nutritional yeast can give a cheesy flavor without dairy. Feel free to mix in other veggies. Carrots and peas add sweetness and color. Zucchini or bell peppers can bring in fresh flavors. You can use frozen vegetables for convenience. Just add them during the cooking process so they heat through and blend well with the soup. For the full recipe, see the section above. After making the creamy spinach tortellini soup, let it cool to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, make sure you seal it well. This keeps the flavors fresh and tasty. You can freeze this soup for longer storage. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can freeze for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir often to avoid sticking. Heat until it’s warm all the way through. If the soup is too thick, add a little broth or water. This will help restore its creamy texture. Enjoy this comforting meal again, just like the first time. For the full recipe, check out the earlier sections. Yes, you can use frozen spinach. Just thaw it first and drain excess water. Frozen spinach is often picked at peak freshness, so it can taste great. However, fresh spinach offers a brighter taste and texture. If you like a more vibrant green, go for fresh. You can thicken the soup in a few ways. One method is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and heat until it thickens. Another option is to blend part of the soup using an immersion blender. This keeps it creamy and rich. Parmesan cheese is a fantastic choice for adding flavor. It melts well and gives a nice salty kick. You can also try adding cream cheese for extra creaminess. If you want a stronger flavor, consider using sharp cheddar. Just sprinkle it in while the soup simmers for a delicious twist. For the complete recipe, check out the Full Recipe section. In this post, I covered the essentials for a delicious tortellini soup. We discussed key ingredients like fresh spinach, various tortellini, and aromatics. I provided step-by-step instructions for preparing and cooking your dish. I shared tips for enhancing flavors and adjusting texture. You also learned about tasty variations and proper storage methods. Remember, small swaps can greatly change your soup. Enjoy trying new flavors and make it your own! Your perfect tortellini soup awaits.](https://dailydishly.com/wp-content/uploads/2025/06/4c17d0e8-c88c-41b6-a4f3-bfc90cf6bf08-768x768.webp)