Quinoa Harvest Salad

Quinoa Harvest Salad

Our wholesome and vibrant Quinoa Harvest Salad is both nourishing and delicious, capturing the essence of autumn in every bite — enjoy!

Ingredients

2 cups water or vegetable broth
1 cup quinoa, rinsed
1 cup butternut squash, diced
1 cup spinach, chopped
1 cup apple, diced
¼ cup dried cranberries

¼ cup pumpkin seeds
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tsp. Dijon mustard
Pinch of salt
Pinch of pepper

Instructions

1. In a medium saucepan, bring quinoa and water (or broth) to a boil.

2. Once boiling, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed.

3. Once cooked, fluff the quinoa with a fork and set aside to cool.

4. Preheat your oven to 400°F.

5. Toss diced butternut squash with a quarter of the olive oil, salt, and pepper.

6. Spread the seasoned squash out on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.

7. In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped spinach, diced apple, dried cranberries, and pumpkin seeds.

8. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.

9. Pour the dressing over the salad, toss to combine, serve, and enjoy.

Tip

Add 1 oz. (¼ cup) feta, crumbled, to the salad for some creaminess! This would add 1 Dairy allotment per serving.

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