Description

This Fall Harvest Quinoa Salad combines roasted butternut squash, fresh apple, pecans, dried cranberries, and parmesan cheese with a tangy maple-lemon dressing. It’s a colorful, nutrient-packed dish perfect as a light lunch or side salad during the autumn season, highlighting seasonal flavors and hearty textures.

Ingredients

Scale

For the Salad

1 bag Success Boil-In-Bag Tri-Color Quinoa (or 1 heaping cup cooked quinoa)
20 oz butternut squash, chopped into cubes
1 tbsp olive oil (for roasting)
1 small apple, chopped
⅓ cup chopped pecans
⅓ cup dried cranberries
½ cup shredded parmesan cheese
Fresh parsley, chopped (for garnish)
Salt, to taste
Black pepper, to taste

For the Dressing

2 tbsp olive oil
1 tbsp lemon juice
1 tsp pure maple syrup
1 tsp Dijon mustard

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (205°C). Spread the cubed butternut squash on a large baking tray, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Toss to coat evenly and roast in the oven for 30-40 minutes, stirring halfway through for even cooking, until tender and lightly caramelized.
Cook the Quinoa: Prepare the quinoa by boiling the Success Boil-In-Bag Tri-Color Quinoa according to the package instructions. If using cooked quinoa, ensure it is fluffy and cooled slightly before mixing.
Make the Dressing: In a small jar or bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon pure maple syrup, and 1 teaspoon Dijon mustard. Whisk or shake well until emulsified and smooth.
Combine the Salad: In a large mixing bowl, add the cooked quinoa, roasted butternut squash, chopped pecans, dried cranberries, chopped apple, and shredded parmesan cheese. Pour the dressing over the mixture, toss thoroughly to coat all ingredients evenly. Adjust salt and black pepper to your taste.
Serve: Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately or chilled. Enjoy your flavorful Fall Harvest Quinoa Salad!

Notes

You can substitute butternut squash with other roasted seasonal vegetables like sweet potatoes or carrots.
For a vegan version, omit the parmesan cheese or replace it with a plant-based cheese alternative.
To add more protein, consider including cooked chickpeas or grilled chicken.
The salad can be prepared ahead and kept refrigerated; add dressing just before serving to keep it fresh.

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

Keywords: quinoa salad, fall salad, butternut squash, roasted vegetables, healthy salad, autumn recipe, vegetarian salad, seasonal salad