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Cozy Fall Harvest Quinoa Salad

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Cozy Fall Harvest Quinoa Salad is a vibrant dish that captures the essence of autumn in every bite. Combining nutty quinoa with sweet roasted butternut squash, crunchy red bell peppers, and tangy dried cranberries, this salad is drizzled with a homemade balsamic vinaigrette. It’s perfect for meal prep or as a delightful side at your next gathering. Enjoy it warm or chilled—either way, it’s like a warm hug in a bowl!

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 1 medium butternut squash, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 red onion, sliced
  • 2 cups fresh spinach
  • 1/2 cup dried cranberries
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Cook quinoa according to package instructions.
  2. Toss butternut squash, red bell pepper, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
  3. In a large bowl, combine cooked quinoa, roasted vegetables, fresh spinach, and dried cranberries.
  4. Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl. Drizzle over the salad and toss gently.
  5. Serve warm or chilled.

Nutrition

Keywords: Feel free to add nuts like walnuts or pecans for extra crunch or substitute quinoa with farro or barley for different textures. For added protein, consider including grilled chicken or feta cheese.

Find it online: https://cookingwithruth.com/cozy-fall-harvest-quinoa-salad-a-warm-autumn-delight/