Autumn Harvest Salad with Quinoa
So many beautiful flavors of fall come together in this loaded Autumn harvest salad with quinoa, including sweet apples, roasted butternut squash, crunchy pumpkin seeds and almonds, tart dried cranberries, and creamy goat cheese.
Servings: 4
Ingredients
- 1/2 cup cooked quinoa
- 3 cups spinach
- 2 cups arugula
- 1 1/2 cups diced butternut squash
- 1 large apple diced
- 1/2 cup dried cranberries
- 1/3 cup goat cheese crumbled
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/4 cup red onion minced
Maple Mustard Vinaigrette
- 1/2 cup high quality extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried thyme
Instructions
- Cook the butternut squashOven instructions: Preheat oven to 425°F and line a baking sheet with parchment paper. Add diced butternut squash, spray with oil and roast for 25-30 minutes, or until crispy on the outside and tender on the inside. Air Fryer instructions: Add diced butternut squash to the air fryer basket, spray with oil and air fry at 375°F for 15 minutes, flipping halfway.
- Make the salad dressing: In a mason jar or other similar sealable container, add olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, pepper and thyme. Seal lid tightly and shake vigorously to combine ingredients.
- Assemble the salad: In a large serving bowl, add spinach, arugula, cooked quinoa, almonds, pumpkin seeds, red onion and dried cranberries. Toss salad ingredients and top with roasted butternut squash, apples and goat cheese.
- Serve: When ready to serve, pour over dressing. Alternatively, allow guests to add their own dressing.