Description
This Harvest Quinoa Salad is a wholesome, protein-rich dish packed with quinoa, roasted vegetables, crisp greens, and a light dressing. Perfect for healthy clean eating, Mediterranean diets, and colon-friendly recipes, it’s both beautiful and nourishing for any occasion.
Ingredients
Scale
Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth (for cooking quinoa)
- 2 cups cubed roasted acorn squash (about 1 medium squash)
- 1 cup chopped kale or spinach
- 1 medium apple, diced (Honeycrisp or Gala work well)
- 1/2 cup dried cranberries (unsweetened if possible)
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled feta cheese (optional)
Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Ingredient Notes:
- For a vegan version, omit the feta cheese.
- For a sweeter twist, use roasted sweet potatoes instead of acorn squash.
Instructions
- Cook the quinoa: In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Roast the acorn squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine quinoa, roasted squash, kale, apple, cranberries, and pecans. Drizzle with dressing and toss to coat.
- Add cheese (optional): Sprinkle feta over the top just before serving.
Notes
- Make-ahead: Cook quinoa and roast squash up to 2 days in advance; store separately.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Meal prep: Portion into containers for easy grab-and-go lunches.
- Vegan: Omit feta cheese.
- Gluten-free: Naturally gluten-free; ensure all ingredients are certified gluten-free if needed.
- Serving warm: Toss warm quinoa and squash with other ingredients before serving.
- Dressing swap: Try balsamic vinaigrette or lemon-tahini dressing for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook, Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
Keywords: Harvest Quinoa Salad, Healthy clean eating, Mediterranean diet recipes, Healthy colon food, Autumn salad, Roasted vegetable quinoa salad