Description
Embrace the cozy vibes of autumn with this Protein-Packed Fall Harvest Salad. Bursting with roasted butternut squash, crunchy apples, and fluffy quinoa, this salad is drizzled with a tangy maple vinaigrette that perfectly balances sweet and savory flavors. Not only is it visually stunning, but it’s also packed with nutrients, making it a delightful centerpiece for any fall gathering or a quick weeknight meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups butternut squash (cubed)
- 1 medium apple (diced, preferably Granny Smith or Honeycrisp)
- 2 cups fresh spinach leaves
- ? cup pecans (toasted)
- 3 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Toss cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for about 25 minutes until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium heat, reduce to low and simmer for about 15 minutes until liquid is absorbed.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper for the dressing.
- In a large bowl, combine cooked quinoa, roasted butternut squash, spinach leaves, diced apple, and toasted pecans. Drizzle with dressing and toss gently.
- Adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 360
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg