Harvest Quinoa Salad with Feta

By Rena |

Serve this delicious Easy Quinoa Salad with Feta as a side or a meal. It is made with readily available fall ingredients like Kabocha or Delicata squash, Pomegranate seeds, and cranberries, that are oh so good when you put them together.

quinoa salad with feta

This easy to make  Quinoa Salad with Feta is honestly the best I’ve had. It is made with fall ingredients and is also so filling. You can have this salad as a side dish or as a meal for lunch. For those who want to add some protein to this, you can add some Shrimps like this Cilantro Lime Shrimp or some Chicken like this Lemon Garlic Chicken.

why this quinoa salad with feta is so good

  • So easy to make! This wonderful quinoa salad is packed with goodies and comes together so easily. Just pop the squash in the oven,  chop, and mix your other ingredients and you’re done!
  • A delicious fall salad. Bursting with fall flavors, like cranberries and squash, this hearty salad would be great for the holidays.
  • A balanced meal. Loaded with nutritious grains, fruit, and veggies, you add in some protein like shrimp or chicken for a well rounded and yummy meal!

 

ingredients you’ll need

  • Squash: I used Kabocha squash, de-seeded, and cut into half-moons.
  • Baby Spinach
  • Cooked Quinoa
  • Pomegranate Seed
  • Crumbled Feta Cheese
  • Raw Pecans
  • Olive Oil: Or you can use avocado oil.
  • Dried Cranberries
  • Smoked Paprika
  • Sea Salt & Pepper: To taste.
  • Dressing: Olive oil, apple cider vinegar, honey (or maple syrup), garlic clove, salt & pepper.

 

how to make this quinoa salad with feta

  • Bake the squash: Cut the squash and coat them in olive oil and seasoning. Place on a baking tray and roast for 15-20 mins.
  • Make the dressing: Add all the dressing ingredients into a jar with a lid, shake well.
  • Assemble the salad: Add your salad ingredients to a large bowl, toss. Then add the dressing just before serving.

quinoa salad with feta in a bowl

what kind of squash is best for this quinoa salad with feta?

When making this Easy Harvest Quinoa Salad Recipe you can use another type of squash you like and usually use. I happen to use Kabocha but you can also use Delicata. You can cook ahead of the quinoa if you like because this needs to be cooled off before you add it over the salad. Same goes for the Roasted Squash.

Harvest salad recipe

A delicious homemade dressing

It’s all about the dressing right? It can either make the salad amazing or completely ruin the taste. I love keeping my dressings simple. The simpler the better I always say. This dressing is easy to make and has a lovely mix of sweet, salt, and acid, it works so well with the salad.

is quinoa healthy?

Quinoa is not only filling but it’s loaded with goodness. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.

recipe notes and tips for quinoa salad with feta

  • 1 cup uncooked quinoa approx yields 3 cups cooked quinoa. I recommend you measure out your cooked quinoa for accuracy. 
  •  To cool the quinoa quickly – transfer to a bowl and place in freezer and toss occasionally until cooled. Do not use hot quinoa or it will soak up a lot of the dressing and the salad will be dry.
  • Add your dressing just before serving, so the salad doesn’t lose texture. Make sure to toss well in the dressing.
  • Quinoa salad lasts about 3 days in the fridge.

 

harvest salad recipe

 

easy quinoa recipe

Other delicious and healthy salads

 

If you happen to try any of my recipes please leave me a comment below and let me know. Your feedback always helps. I hope you like this Quinoa Salad with Feta as much as we do.

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Loaded harvest quinoa salad

Harvest Quinoa Salad with Feta

Made with fall ingredients with a delicious Maple Vinegraitte that can be served as a side dish or a meal.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 411kcal
Author: Rena

Ingredients

  • 1/2 Medium Kabocha Squash de-seeded and cut into half moons
  • 8 Cups Packed Baby Spinach
  • 1 Cup Cooked Quinoa
  • 1 Green Apple
  • 4 oz Crumbled Feta Cheese
  • 1 Cup Pomegranate Seeds
  • 1/4 Cup Raw Pecans
  • 1 Tbsp Olive or Avocado Oil
  • 1/4 Cup Dried Cranberries
  • 1 Tsp Smoked Paprika
  • Sea Salt and Pepper, to taste

Dressing

  • 2 Tbsp Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Honey or Pure Maple Syrup
  • 1 Garlic Clove minced or pressed
  • Sea Salt and Pepper, to taste

Instructions

  • Preheat oven to 350F, and line a large baking tray with parchment paper. Place in the squash and sprinkle with salt, pepper, paprika and a drizzle of oil (1 Tablespoon).
  • Using your hands toss to get all pieces coated, then arrange them in a single layer with some space in between.
  • Roast for about 15-20 minutes, or until fork tender. Allow it to cool before adding it to the salad.
  • In a small jar add all dressing ingredients, then put the lid on and shake vigorously to blend together.
  • In a large bowl, add baby spinach first, then top with roasted squash, quinoa, sliced apple, cranberries, pecans, pomegranate seeds, and feta cheese.
  • Just before serving add the dressing and toss to combine. Enjoy!

Notes

  • 1 cup uncooked quinoa approx yields 3 cups cooked quinoa. I recommend you measure out your cooked quinoa for accuracy. 
  •  To cool the quinoa quickly – transfer to a bowl and place in freezer and toss occasionally until cooled. Do not use hot quinoa or it will soak up a lot of the dressing and the salad will be dry.
  • Add your dressing just before serving, so the salad doesn't lose texture. Make sure to toss well in the dressing.
  • Quinoa salad last about 3 days in the fridge.

Nutrition

Calories: 411kcal | Carbohydrates: 46g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 374mg | Potassium: 1007mg | Fiber: 7g | Sugar: 23g | Vitamin A: 7555IU | Vitamin C: 37.2mg | Calcium: 250mg | Iron: 3.6mg
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