Description
A vibrant and hearty Fall Harvest Quinoa Salad featuring roasted butternut squash, crisp apples, toasted pecans, dried cranberries, and shredded parmesan cheese, all tossed together with a tangy maple-lemon dressing. Perfect for a wholesome lunch or light dinner during the autumn season.
Ingredients
Scale
Main Ingredients
- 1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup of cooked quinoa
- 20 oz butternut squash, chopped
- 1 small apple, chopped
- ⅓ cup chopped pecans
- ⅓ cup dried cranberries
- ½ cup shredded parmesan cheese
- Fresh parsley (for garnish)
- Salt (to taste)
- Black pepper (to taste)
Salad Dressing
- 1 tbsp olive oil (for roasting plus dressing)
- 1 tbsp olive oil (for dressing, can be combined with above if preferred)
- 2 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Place the chopped butternut squash on a large baking tray, drizzle with 1 tbsp olive oil, and season with salt and black pepper. Toss to coat evenly. Roast for 30-40 minutes, turning halfway through until the squash is tender and slightly caramelized.
- Cook Quinoa: Prepare the Success Boil-In-Bag Tri-Color Quinoa according to the package instructions. If using pre-cooked quinoa, ensure it is warm and fluffy before proceeding.
- Make Salad Dressing: In a small jar or bowl, combine olive oil, lemon juice, pure maple syrup, and Dijon mustard. Stir or shake well to emulsify the dressing thoroughly.
- Assemble Salad: In a large mixing bowl, add the cooked quinoa, roasted butternut squash, chopped pecans, dried cranberries, chopped apple, and shredded parmesan cheese. Pour the dressing over the salad and toss gently to combine all ingredients well. Season with additional salt and black pepper to taste.
- Serve: Garnish the salad with fresh parsley if desired, serve immediately, and enjoy this flavorful, nutrient-packed fall salad.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the parmesan cheese or substitute with a vegan cheese alternative.
- If you want to prepare ahead, keep the dressing separate and toss just before serving to prevent sogginess.
- This salad can be served warm or chilled depending on your preference.
- Adding a pinch of cinnamon or nutmeg to the roasted squash can add warmth and enhance autumn flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Fall Salad, Quinoa Salad, Butternut Squash Salad, Autumn Recipe, Healthy Salad, Vegetarian Salad
