Cozy Harvest Quinoa Salad

This fall harvest quinoa salad is a vibrant and flavorful dish perfect for the autumn season. Combining the wholesome goodness of quinoa with sweet roasted squash, crisp apples, and juicy pomegranate seeds, it offers a delightful mix of textures and tastes. It's a healthy, satisfying meal that captures the essence of fall in every bite, ideal for lunches or as a stunning side dish. Crafted with simple ingredients and straightforward steps, this quinoa salad recipe is surprisingly easy to make, e

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Prep Time 45

Total Time 45

Servings: 6

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

Cook quinoa according to package directions.
Preheat oven to 425°F (220°C).
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.
In a large bowl, combine warm quinoa, roasted squash, baby kale, sliced apple, and pomegranate arils. Gently toss to combine.
Prepare a turmeric tahini dressing (recipe not provided, assume it's made separately).
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.