Description

Cozy Fall Harvest Quinoa Salad is a delightful blend of seasonal flavors that celebrate autumn. This vibrant dish features roasted butternut squash, tart cranberries, and crunchy pecans, all tossed with fluffy quinoa and fresh spinach. Drizzled with a tangy balsamic dressing and topped with creamy feta cheese, this salad offers a warm, comforting experience perfect for cozy dinners or holiday gatherings. Enjoy every bite as it nourishes both body and soul.

Ingredients

Scale

1 cup tri-color quinoa
2 cups water or vegetable broth
2 cups butternut squash (cubed)
1/2 cup dried cranberries
2 cups fresh spinach
1/2 cup toasted pecans
1/2 cup crumbled feta cheese
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
In a large bowl, mix cooked quinoa with roasted squash, spinach, cranberries, and pecans.
Drizzle olive oil and balsamic vinegar over the salad. Toss gently to combine.
Top with crumbled feta cheese. Adjust seasoning if needed and serve warm or chilled.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 340
Sugar: 12g
Sodium: 210mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 6g
Protein: 10g
Cholesterol: 15mg

Keywords: - Substitute farro for quinoa or add chickpeas for extra protein. - Adjust ingredients based on your pantry items or personal preferences. - Store leftovers in an airtight container in the fridge for up to four days.