Fall Quinoa Salad

Savor the cozy flavors of autumn with this vibrant fall quinoa salad. Made with roasted butternut squash, pecans, pomegranate seeds, and an easy maple vinaigrette. Enjoy as a healthy side dish or make ahead to eat throughout the week!

Course Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 30

Total Time 30

Servings side servings

Calories 280kcal

Author Sara

Equipment

1 Baking sheet
1 small sauce pan
1 large serving bowl

Ingredients

Ingredients for the Quinoa Salad

3-4 cups butternut squash, cubed (about a 2-pound butternut squash)
2 tsp. extra-virgin olive oil
a sprinkle of salt & pepper
1 cup uncooked quinoa
3 cups chopped spinach (roughly ½ 5oz. container)
½ cup chopped pecans
⅓ cup pomegranate seeds (or seeds from one whole pomegranate)
⅓ cup finely chopped red onion
4 oz crumbled goat cheese

Ingredients for the Dressing

¼ cup extra-virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. pure maple syrup
¼ tsp. fine sea salt
½ tsp. ground mustard

Instructions

Preheat oven to 420-degrees F and line a baking sheet with parchment paper.
Add cubed butternut squash to the baking sheet and toss with 2 tsp. extra-virgin olive oil and a little bit of salt and pepper. Roast butternut squash in pre-heated oven for roughly 20 minutes, flipping halfway through. Total time will vary pending how big your squash cubes are; they are done when lightly browned.
While the butternut squash is cooking, prepare the quinoa according to package directions. Removed from heat and allow to cool before adding to the salad. To quickly cool, spread cooked quinoa out on a baking sheet, or a large plate, and place in the freezer for 10 minutes.
Add the roasted butternut squash, cooled quinoa, spinach, pecans, pomegranate seeds, onion, and goat cheese to a large salad bowl.
To a small bowl, add the dressing ingredients and whisk together (you could also add them to a mason jar and quickly shake). Then, pour the dressing over the salad and lightly toss to combine.
Salad can be served immediately, or chilled in the fridge first (I like it chilled for 30 minutes first). Enjoy!

Notes

Smaller cubes of butternut squash are best - I like to cut mine in about ½" cubes.
The quinoa should be cold when you make the salad. If possible, make the quinoa the day before and store in the fridge, or quickly cooling in the freezer works great.
Salad will stay fresh in the fridge for 3-4 days.

Nutrition