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Cozy Harvest Quinoa Salad - Discover the ultimate Fall Harvest Quinoa Salad! Packed with roasted squash, crisp apples, and a zesty turmeric tahini dressing. A d

Cozy Harvest Quinoa Salad

Roast delicata squash with cinnamon and cayenne, then toss with fluffy quinoa and a touch of maple syrup for a savory-sweet salad.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Course: Salad
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash (halved, seeded + cut into half circles)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • pinch ground cayenne pepper (to taste)
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple (cored + thinly sliced)
  • arils from 1 pomegranate

Method
 

  1. Cook quinoa according to package directions.
  2. Preheat oven to 425°F (220°C).
  3. On a baking sheet, toss squash with olive oil, maple syrup, cinnamon, cayenne, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
  4. In a large bowl, combine warm quinoa, roasted squash, baby kale, sliced apple, and pomegranate arils. Gently toss to combine.
  5. Prepare a turmeric tahini dressing (recipe not provided, assume it's made separately).
  6. Drizzle the quinoa salad generously with turmeric tahini dressing. Garnish with extra pomegranate arils if desired. Serve warm or at room temperature.

Notes

- Ensure squash is tender but not mushy when roasted.
- Use a good quality maple syrup for the best flavor.
- Adjust cayenne pepper to your spice preference.
- For extra crunch, add toasted pumpkin seeds or walnuts.
- The turmeric tahini dressing can be made ahead.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.