Name: Healthy Harvest Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 cups prepared quinoa (you can use red, white, black, or a mix); 4 tablespoons olive oil (split: 2 tablespoons for roasting the squash and apples, 2 tablespoons for dressing); 1.5 cups cubed butternut squash (from half a squash); 1 teaspoon ground turmeric (split: 1/2 teaspoon for roasting, 1/2 teaspoon for dressing); 1 teaspoon ground cinnamon (split: 1/2 teaspoon for roasting, 1/2 teaspoon for dressing); 1 teaspoon ground cumin (split: 1/2 teaspoon for roasting, 1/2 teaspoon for dressing); 2 large apples, chopped (use any firm variety like gala, fuji, or granny smith); 1.5 cups chopped spinach; 1/3 cup dried cranberries; 1/3 cup roasted pumpkin seeds; 3 tablespoons lemon juice; Salt and pepper to your preference

Hey friends!

Are you ready to enjoy a burst of flavors? I’ve got a fantastic recipe for you today!

It’s my harvest quinoa salad.

This dish is packed with seasonal veggies, delicious grains, and a dressing that ties it all together.

Perfect for lunch or a side at dinner.

Let’s dive into this deliciousness together!

harvest quinoa salad — Image: mollyshomeguide.com / Photographer Molly

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Ingredient Substitutions

Quinoa can be substituted with bulgur wheat or cauliflower rice. Bulgur wheat offers a similar texture and nutritional profile, while cauliflower rice provides a low-carb alternative. Adjust cooking times accordingly, as bulgur cooks faster than quinoa and cauliflower rice requires less time.

Butternut squash can be replaced with sweet potato or pumpkin. Both alternatives offer similar texture and sweetness, maintaining the dish’s autumn flavor profile. Use the same quantity and roasting method as for the butternut squash.

Dried cranberries can be swapped with raisins, chopped dried apricots, or pomegranate seeds. These substitutions provide similar sweetness and texture while offering different flavor nuances. Use the same quantity as called for in the original recipe. Pomegranate seeds will add a fresh, juicy element to the salad.

Preparation Time	15-25 minutes
Cooking Time	25-30 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1200-1400
Protein: 30-40 g
Fat: 70-80 g
Carbohydrates: 150-160 g

Ingredients

For the quinoa:

3 cups cooked quinoa

For the roasted vegetables and fruit:

2 large apples (chopped into 1-inch pieces, like Honeycrisp or Granny Smith)
0.5 tsp ground turmeric
2 tbsp olive oil (I like California Olive Ranch extra virgin)
0.5 tsp ground cumin (for a warm, earthy flavor)
1.5 cups butternut squash (peeled and cut into 1-inch cubes)
0.5 tsp ground cinnamon

For the salad mix-ins:

0.33 cup roasted pumpkin seeds (adds a nice crunch)
1.5 cups chopped spinach (freshly chopped for best texture)
0.33 cup dried cranberries

For the dressing:

0.5 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground cinnamon
3 tbsp lemon juice (freshly squeezed for best flavor)
2 tbsp olive oil

Seasoning:

pepper
salt

Step 1: Prepare and Roast the Butternut Squash

Preheat your oven to 400 degrees F (204 degrees C).

Peel and chop the butternut squash into cubes.

Toss the cubes with 2 tablespoons of olive oil, ½ teaspoon of turmeric, ½ teaspoon of cinnamon, ½ teaspoon of cumin, and salt and pepper to taste.

Arrange the prepared butternut squash in a single layer on a lined baking sheet.

Place it in the oven and set a timer for 15 minutes.

Step 2: Prepare the Quinoa

While the butternut squash roasts, prepare 1 cup of quinoa according to the package instructions.

Make sure to wash your quinoa thoroughly until the water runs clear before cooking.

This is a crucial step to remove any bitterness.

Once cooked, set the quinoa aside and keep it warm.

If using pre-cooked quinoa, reheat it in the microwave before adding it to the salad.

Step 3: Add Apples and Finish Roasting

Peel and chop the apples, drizzling a little lemon juice over them to prevent oxidation.

After the initial 15 minutes of roasting, add the chopped apples to the baking sheet with the butternut squash.

Toss them together, spread into a flat layer, and return to the oven for an additional 5 – 8 minutes, or until the butternut squash is fork-tender.

Remove from the oven when done.

Step 4: Make the Spiced Autumn Salad Dressing

In the meantime, prepare your salad dressing by mixing 2 tablespoons of olive oil, a splash of lemon juice, ½ teaspoon of turmeric, ½ teaspoon of cinnamon, ½ teaspoon of cumin, and salt and pepper to taste in a small bowl.

Stir well to combine all the flavors.

Step 5: Prepare Roasted Pepitas

For the roasted pepitas, either pop them into the oven or quickly toast them in a pan on the stovetop for about 2 minutes.

Add salt to taste and set the roasted pepitas aside to be added later.

Step 6: Assemble the Salad

In a large bowl, combine the warm, cooked quinoa with the roasted butternut squash and apples, chopped spinach, dried cranberries, and the prepared spiced autumn salad dressing.

Toss everything together to ensure even coating.

If serving immediately, toss in the roasted pepitas for added crunch.

If preparing in advance, reserve the pepitas and add them just before serving to maintain their crunchiness.