Description

This vibrant Fall Harvest Quinoa Salad is a wholesome and delicious vegan dish perfect for autumn. It combines roasted butternut squash, nutrient-rich quinoa, kale, crunchy nuts, and sweet dried cranberries, all tossed in a flavorful maple-balsamic dressing. This salad serves as a hearty side or a light main that can be enjoyed warm, room temperature, or chilled.

Ingredients

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Salad Ingredients

4 cups butternut squash, cubed
1 cup white quinoa
3 cups lacinato kale, stems removed and chopped
3-4 green onions, sliced
1/2 cup pecans or walnuts, roughly chopped
1/2 cup dried cranberries

Maple-Balsamic Dressing

1/3 cup balsamic vinegar
3 Tbsp pure maple syrup
1 Tbsp Dijon mustard
1/2 tsp garlic powder or fresh minced garlic cloves
1 tsp fresh rosemary, finely chopped
1/4 tsp salt

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Instructions

Roast squash: Preheat your oven to 400°F (200°C). Line a baking pan with parchment paper and spread the cubed butternut squash in a single layer. Optionally, season with salt and pepper. Roast for 35-40 minutes, stirring halfway through to ensure even cooking, until tender and slightly caramelized.
Cook quinoa: Rinse and drain 1 cup of quinoa. In a small saucepan, add quinoa and 1.5 cups of water or vegetable broth. Bring to a light boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15-20 minutes until quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
Make dressing: In a small bowl, whisk together balsamic vinegar, pure maple syrup, Dijon mustard, garlic powder (or minced garlic), fresh chopped rosemary, and salt until well combined. Set aside.
Prepare kale: Remove large stems from the kale and thinly chop the leaves. Place in a large mixing bowl and gently massage with your hands for a few minutes to tenderize the kale and soften its texture.
Prepare salad: Add sliced green onions, chopped pecans or walnuts, and dried cranberries to the kale. Then add the cooked quinoa and roasted butternut squash cubes.
Dress & serve: Pour the maple-balsamic dressing over the salad. Gently toss all ingredients together to coat evenly. Garnish with extra dried cranberries or nuts if desired. Serve immediately or refrigerate for later. This salad is delicious when served warm, at room temperature, or chilled.

Notes

You can substitute butternut squash with other seasonal squash varieties like kabocha or acorn for a different flavor.
Use vegetable broth for cooking quinoa to add extra depth of flavor.
Massage kale thoroughly to reduce its bitterness and improve texture.
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
This salad can be customized with your favorite nuts or dried fruits.
To make this gluten-free, ensure that your mustard and other ingredients do not contain gluten additives.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg