HEALTHY
Autumn Harvest Quinoa Salad
Fluffy quinoa, roasted squash, kale and apple make a hearty salad with pecans, cranberries and feta for contrast. The squash starts raw, and a ready-made oil-based vinaigrette coats it before roasting and dresses the finished bowl.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 466 kcal
- Protein
- 12.0 g
- Fat
- 21.0 g
- Carbs
- 62.0 g
Estimated values per serving.
Ingredient Visual Board
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The visual board and instructions describe the original recipe for 4 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Heat the oven to 425°F (220°C). Peel and seed the raw squash, cut it into 1–1.5 cm cubes, and toss the cubes with 2 tablespoons of the vinaigrette, salt and black pepper.
Spread the squash across a sheet pan with space between the pieces. Roast for 18–20 minutes, turning once, until a fork slides into a cube and the edges begin to brown.
Rinse the dry quinoa in a fine-mesh strainer. Put it in a saucepan with 2 cups of water, bring to a boil, then cover and simmer for 15 minutes, until the water is absorbed.
Take the quinoa off the heat and let it stand, covered, for 5 minutes. Fluff it with a fork and let steam escape while you prepare the other ingredients.
Toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, stirring often. Remove them when fragrant and let them cool.
Put the chopped kale in a large bowl. Add a spoonful of the remaining vinaigrette and rub it into the leaves for about 30 seconds to soften them.
Let the quinoa and squash cool until warm rather than steaming, then add them with the diced apple and dried cranberries. Add the remaining vinaigrette a spoonful at a time and toss; stop when the ingredients have a light coating.
Top with the pecans and crumbled feta. Taste and adjust the salt and black pepper before serving warm or at room temperature.
GOOD TO KNOW
Kitchen Notes
- Weigh the quinoa dry, before rinsing. Weigh the squash after peeling and seeding, before roasting.
- Cut the raw squash into 1–1.5 cm cubes so it softens during the 20-minute roast.
- Use 2 tablespoons of the vinaigrette to coat the squash, then reserve the rest for the kale and salad.
Storage & reheating
Storage: Refrigerate leftovers in a covered container for up to 3 days. Store extra vinaigrette separately and add it after reheating if the quinoa has absorbed the dressing.
Reheating: Warm a portion in the microwave or a covered skillet over low heat. Add a splash of water if the quinoa seems dry, then finish with a little reserved vinaigrette.
FROM SUE · PRINTABLE RECIPE
Autumn Harvest Quinoa Salad
Fluffy quinoa, roasted squash, kale and apple make a hearty salad with pecans, cranberries and feta for contrast. The squash starts raw, and a ready-made oil-based vinaigrette coats it before roasting and dresses the finished bowl.
Prep: 15 minutes · Cook: 20 minutes · Total: 35 minutes · Serves: 4
Ingredients
- 170 g Quinoa, dry
- 450 g, raw Raw butternut squash, peeled, seeded and cut into 1–1.5 cm cubes
- about 90 g Kale, stems removed and leaves chopped
- 1 medium Apple, cored and diced
- 55 g Pecans, chopped
- 45 g Dried cranberries
- 75 g Feta, crumbled
- 80 ml Ready-made oil-based vinaigrette
- to taste Salt and black pepper
Instructions
- Heat the oven to 425°F (220°C). Peel and seed the raw squash, cut it into 1–1.5 cm cubes, and toss the cubes with 2 tablespoons of the vinaigrette, salt and black pepper.
- Spread the squash across a sheet pan with space between the pieces. Roast for 18–20 minutes, turning once, until a fork slides into a cube and the edges begin to brown.
- Rinse the dry quinoa in a fine-mesh strainer. Put it in a saucepan with 2 cups of water, bring to a boil, then cover and simmer for 15 minutes, until the water is absorbed.
- Take the quinoa off the heat and let it stand, covered, for 5 minutes. Fluff it with a fork and let steam escape while you prepare the other ingredients.
- Toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, stirring often. Remove them when fragrant and let them cool.
- Put the chopped kale in a large bowl. Add a spoonful of the remaining vinaigrette and rub it into the leaves for about 30 seconds to soften them.
- Let the quinoa and squash cool until warm rather than steaming, then add them with the diced apple and dried cranberries. Add the remaining vinaigrette a spoonful at a time and toss; stop when the ingredients have a light coating.
- Top with the pecans and crumbled feta. Taste and adjust the salt and black pepper before serving warm or at room temperature.
Kitchen notes
- Weigh the quinoa dry, before rinsing. Weigh the squash after peeling and seeding, before roasting.
- Cut the raw squash into 1–1.5 cm cubes so it softens during the 20-minute roast.
- Use 2 tablespoons of the vinaigrette to coat the squash, then reserve the rest for the kale and salad.