Description
This comforting and vibrant Fall Harvest Quinoa Salad brings the best seasonal produce to your table with minimal effort. Earthy quinoa is combined with maple-cinnamon roasted squash, crunchy apples, and tangy pomegranate arils for a balanced meal. Finished with halloumi cheese and a zesty turmeric tahini dressing, this dish is packed with fiber, healthy fats, and antioxidants, making it a perfect wholesome main course for cooler weather dinners or gatherings.
Ingredients
1 cup uncooked quinoa
1 delicata or acorn squash, halved, seeded, and sliced
2 tablespoons olive oil
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1 pinch ground cayenne red pepper (optional)
Kosher salt and freshly cracked black pepper to taste
1 1/2 cups baby kale
1 crisp apple, diced
1/2 cup pomegranate arils
150g halloumi cheese, sliced
3 tablespoons tahini
1 tablespoon lemon juice
1/2 teaspoon ground turmeric
2 tablespoons warm water
Instructions
Preheat your oven to 400°F (200°C).
Toss the sliced squash with olive oil, maple syrup, cinnamon, cayenne, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
While squash roasts, rinse the quinoa and cook according to package instructions until fluffy. Let it cool slightly.
Whisk together tahini, lemon juice, turmeric, and warm water in a small bowl until smooth to create the dressing.
In a dry skillet over medium-high heat, sear the halloumi slices for 1-2 minutes per side until golden brown.
In a large bowl, combine the cooked quinoa, baby kale, roasted squash, diced apples, and pomegranate arils.
Add the dressing and toss gently to coat.
Top with the seared halloumi slices before serving.
Notes
Ensure you rinse the quinoa thoroughly to remove the natural saponin coating which can cause bitterness. You can store leftover salad in an airtight container in the refrigerator for up to 3 days, but keep the dressing separate if possible to maintain crispness of the kale.