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.
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!
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