As the leaves turn and the crisp autumn air settles in, there’s nothing quite like a hearty and nutritious salad that embraces the flavors of the season. Our Savory Autumn Harvest Quinoa Delight is a perfect embodiment of fall’s bounty, combining the sweetness of roasted butternut squash with the tartness of dried cranberries. Tossed with tender quinoa and a light maple dressing, this salad is both satisfying and nourishing. Ideal for a light lunch, a side dish, or a festive addition to your holiday table, it brings warmth and vibrant flavors to your plate.
Ingredients
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 small butternut squash, peeled, seeded, and diced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste
Directions
1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes. The quinoa is ready when all the liquid is absorbed and the grains are fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
2. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the diced butternut squash in a bowl and toss with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized at the edges. Stir halfway through cooking for even roasting.
3. Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, a pinch of salt, and a dash of pepper. This simple dressing will add a touch of sweetness and depth to the salad.
4. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, chopped pecans, and fresh parsley. Drizzle the prepared dressing over the mixture. Gently toss to combine, ensuring that all the ingredients are evenly coated with the dressing.
5. Serve: This salad can be enjoyed warm or chilled. Garnish with additional parsley if desired for an extra burst of freshness and color.
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Nutritional Information
• Calories per Serving: 320 kcal
• Servings: 4
Tips
• Quinoa Preparation: To enhance the flavor of quinoa, toast it lightly in a dry pan before cooking. This adds a nutty depth to the grains.
• Butternut Squash: For more caramelization, try cutting the squash into smaller pieces. This will give it a richer, more complex flavor.
• Serving Options: This salad is versatile and can be served as a main course or side dish. For added protein, consider adding grilled chicken or chickpeas.
Benefits
• Nutrient-Rich: This salad is packed with vitamins A and C from the butternut squash, and antioxidants from the cranberries. Quinoa is a complete protein and provides essential amino acids.
• Balanced: It offers a good balance of carbohydrates, healthy fats, and protein, making it a well-rounded meal choice.
FAQs
• Can I use another type of squash? Yes, you can substitute acorn squash or pumpkin if butternut squash is not available.
• How long will leftovers keep? Stored in an airtight container, this salad will keep in the refrigerator for up to 4 days.
• Can I make this ahead of time? Yes, you can prepare the quinoa, roast the squash, and make the dressing in advance. Combine everything just before serving to keep the textures fresh.
Conclusion
Our Savory Autumn Harvest Quinoa Delight is a celebration of fall flavors, combining wholesome ingredients into a dish that’s both delicious and nutritious. Whether you’re preparing a festive meal or simply looking for a hearty, healthy salad, this recipe is sure to satisfy. Enjoy the season’s bounty with each vibrant bite of this delightful autumn salad.
