Loaded harvest quinoa salad
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Loaded Harvest Quinoa Salad

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

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!

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