Nutritious and Delicious, This salad satisfies!
Many assume that salads are not satisfying, but this one certainly disproves that! You and your guests will be so impressed by the pleasing flavors and satiating ingredients in this Harvest Quinoa Salad with Butternut Squash. It’s full of flavor, it’s hearty, and every bite comes with sweet, salty, and savory notes. We have a feeling this salad will be the talk of the table whenever you make it!
Ingredients to Make Harvest Salad
Here’s what you need to make this beautiful butternut squash salad today:
Butternut squash – you may substitute any winter squash of your choice (delicata, acorn, kabocha, or hubbard would all work well)Avocado oil or olive oil Quinoa – save time by substituting frozen pre-cooked quinoa that’s been prepared according to the package directionsCurly kale leaves – may substitute baby spinach leavesApple – we love Honey Crisp apples for this recipe but any sweet-tart variety will do CeleryRed onionFeta cheese – omit for dairy-free or use a vegan feta cheeseRoasted pumpkin seedsPecans – omit for nut-freePomegranate seeds – may substitute dried cranberries or dried cherries
For the Apple Cider Vinaigrette:
Avocado oil or olive oilApple cider vinegarPure maple syrupDijon mustardGarlic Fine salt and black pepper
How to make harvest quinoa salad
These simple steps are all it takes to being this colorful salad to your table:
Great for immunity – the bright orange color of butternut squash comes from the beta-carotene and alpha-carotene. This is converted by the body to vitamin A, which is important for immunity. Supports eye health – lutein and zeaxanthin are antioxidants found in yellow fruits and vegetables. These antioxidants support eye health. Good source of fiber – butternut squash contains a good source of fiber which is known to help with digestion and maintaining stable blood sugars.
Roast the squash: Peel and cube the squash. If you’re unsure of how to do this, you can see our step-by-step guide – How to Cube Butternut Squash Cook the quinoa, make the vinaigrette, and toast the pecans: While the squash is roasting, cooking the quinoa then let it cool, whisk the vinaigrette ingredients together and set it aside, and toast the pecans Assemble the salad: In a large bowl add the kale with a pinch of salt. Massage the kale for 1 minute to help break down the leaves and make the kale more enjoyable to eat. Then add the quinoa, butternut squash, apples, celery, onion, feta cheese, pumpkin seeds, toasted pecans, and pomegranate seeds. Just before serving, add the vinaigrette, and toss gently to coat.
For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.
Harvest Salad: Easy Substitutions To Fit Your Dietary Preference
Make this recipe dairy-free and vegan
Simply omit the feta cheese to make this recipe dairy-free, or use your favorite non-dairy or vegan cheese
Peel and cube the squash. Roast the squash cubes then let them cool to room temperature. Store in and airtight container in the fridge. Cook the quinoa. Let it cool and store in an airtight container in the fridge. Whisk together the vinaigrette and store it in a small mason jar or container in the fridge. Toast the pecans and store them in a small airtight container or zip-top bag.
How To Toast Pecans On The Stovetop: Place a skillet over medium heat. Add the nuts to the hot skillet. Heat until the nuts give off a toasted aroma, 4-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the pecans are fragrant and golden brown, remove from the heat and transfer to a plate or shallow dish to cool. How To Toast Pecans In The Oven: Preheat the oven to 400℉. Place the pecans on a small sheet pan. Toast in the oven for 4-5 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.
Make This Recipe Nut-Free
Make this recipe nut-free by omitting the pecans. Or, if you would still like some crunch, you could use roasted pumpkin seeds in place of the pecans
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
