Description
This vibrant Fall Harvest Quinoa Salad is a nutritious and flavorful vegan dish perfect for the cooler months. It features roasted butternut squash, tender kale, protein-packed quinoa, crunchy pecans or walnuts, and sweet dried cranberries, all tossed in a tangy maple-balsamic dressing. Easy to prepare and versatile, it can be served warm, at room temperature, or chilled, making it an ideal salad for lunches, dinners, or holiday gatherings.
Ingredients
Units
Scale
Main Ingredients
- 4 cups butternut squash, cubed
- 1 cup white quinoa
- 3 cups lacinato kale, stemmed 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 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder (or fresh minced garlic cloves)
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon salt
Instructions
- Roast squash: Preheat your oven to 400°F (200°C). Line a baking pan with parchment paper. Spread the cubed butternut squash in a single layer on the pan, optionally seasoning with salt and pepper. Roast in the oven for 35-40 minutes, stirring halfway through to ensure even cooking, until the squash is tender and lightly caramelized.
- Cook quinoa: Rinse and drain 1 cup of quinoa. Place it in a small saucepan with 1.5 cups of water or vegetable broth. Bring to a light boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is fluffy. Set aside to cool slightly.
- Make dressing: In a small bowl, whisk together balsamic vinegar, pure maple syrup, Dijon mustard, garlic powder or fresh minced garlic, finely chopped fresh rosemary, and salt until well combined. Set aside to let the flavors meld.
- Prepare kale: Remove large stems from the kale and thinly chop the leaves. Place the kale in a large mixing bowl and gently massage it with your hands until it becomes tender and softened, which helps reduce bitterness and enhances texture.
- Prepare salad: Slice the green onions and roughly chop the pecans or walnuts. Add the green onions, nuts, dried cranberries, cooked quinoa, and roasted butternut squash to the bowl with the massaged kale.
- Dress & serve: Pour the maple-balsamic dressing over the salad ingredients and gently toss everything together to combine evenly. Optionally, garnish with additional cranberries or nuts. Serve the salad immediately or refrigerate for later enjoyment. It can be served warm, at room temperature, or chilled according to preference.
Notes
- You can swap pecans for walnuts or vice versa based on preference or availability.
- For extra flavor, add a pinch of salt and pepper to the butternut squash before roasting.
- This salad stores well and can be made ahead, making it great for meal prep.
- Try adding some fresh herbs like parsley or thyme for additional freshness.
- The salad is fully vegan and gluten-free, perfect for a variety of dietary needs.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
