Description
A nutritious and colorful salad featuring quinoa, seasonal vegetables, and a tangy dressing, perfect for fall.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1 cup chopped kale
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and drain.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
- While the quinoa cooks, preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
- In a large bowl, combine cooked quinoa, roasted butternut squash, chopped kale, dried cranberries, and walnuts.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine. Top with feta cheese if desired.
- Serve immediately or refrigerate for later use.
Notes
- Feel free to add other seasonal vegetables like roasted Brussels sprouts or beets.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American