Description
This vibrant Harvest Quinoa Salad captures the essence of autumn in a nutrient-dense, plant-based meal. Featuring earthy quinoa, silky roasted butternut squash, and crisp Gala apples, this dish offers a delightful interplay of textures and flavors. Finished with a bright, tangy cider-based vinaigrette, it is a wholesome and energizing centerpiece that is perfect for meal prep or a festive gathering, providing essential vitamins and protein in every colorful bite.
Ingredients
1 cup uncooked quinoa, rinsed
2 cups vegetable broth
1 cup butternut squash, peeled and cubed
1 Gala apple, cored and diced
2 cups baby kale
1/4 cup pumpkin seeds, toasted
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss butternut squash cubes with a little olive oil, salt, and pepper on a baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
While squash roasts, cook the quinoa in vegetable broth according to package instructions, then fluff with a fork and let cool.
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and maple syrup to create the vinaigrette.
In a large mixing bowl, combine the cooked quinoa, roasted squash, diced apple, and baby kale.
Drizzle with the prepared dressing and toss gently to coat everything evenly.
Top with toasted pumpkin seeds just before serving.
Notes
Store the salad in an airtight container in the refrigerator to allow the flavors to meld for up to 3 days. Add the apple and seeds immediately before serving to maintain maximum crunch.