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- 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 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. 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. 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. 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. 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. 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 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. 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. {{image_2}} 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. 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. 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. 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 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. 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. 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. 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. 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. 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!

Harvest Quinoa Salad with Roasted Squash

Delight in the flavors of fall with this Harvest Quinoa Salad with Roasted Squash! This vibrant dish combines nutty quinoa, sweet butternut squash, tart cranberries, and creamy feta, all tossed in a delicious dressing. Perfect as a side or a light meal, this salad is easy to make and full of nutrients. Click to explore the full recipe and enjoy a healthy, tasty dish that will impress your family and friends!
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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

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside to cool.

      In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and ground cinnamon. Spread the squash on the prepared baking sheet in a single layer.

        Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, tossing halfway through for even cooking.

          In a large mixing bowl, combine the cooked quinoa, roasted squash, dried cranberries, feta cheese, toasted pecans, red onion, and baby spinach.

            In a small bowl, whisk together the remaining tablespoon of olive oil, apple cider vinegar, and maple syrup until combined.

              Pour the dressing over the quinoa salad and gently toss everything until well mixed. Adjust seasoning if necessary.

                Serve immediately or let the salad chill in the refrigerator for 30 minutes to enhance flavors.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                    - Presentation Tips: Serve in a large, shallow bowl, garnished with additional pecans and a sprinkle of feta cheese. You can also add a few fresh spinach leaves on top for color contrast.