Quinoa Salad with Squash

Harvest Quinoa Salad with Pumpkin Vinaigrette

A simple fall quinoa salad made with roasted squash and tangy pumpkin dressing. 
5 from 3 votes
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Fall Quinoa Salad, Pumpkin Quinoa Salad, Pumpkin Vinaigrette
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 185kcal
Author: Kristen Chidsey

Ingredients

Harvest Quinoa Salad

  • 2 cups vegetable stock
  • 1 cup quinoa
  • 1 teaspoon seasoned salt
  • 2 cups roasted butternut squash 1/2 inch chunks
  • 1/2 dried cranberries
  • 1/3 cup chopped pecans

Pumpkin Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme

Instructions

Roast Butternut Squash

  • Toss squash chunks with 1-2 teaspoons oil and roast at 425 for 25 minutes, or fork tender and starting to crisp up around edges. Cool before tossing in salad.

Cook Quinoa

  • Bring the vegetable stock, seasoned salt and quinoa to a boil and reduce to a simmer for about 20 minutes, or until quinoa is tender and liquid is absorbed. Or cook quinoa in instant pot. 
  • Cool quinoa completely.

Pumpkin Dressing

  • Prepare the dressing by mixing the pumpkin puree, vinegar, syrup, oil, salt, pepper, and thyme together.

Harvest Quinoa Salad

  • Toss the quinoa with the dressing and then add the squash, and cranberries and fold into the quinoa gently.
  • Refrigerate for at least 4 hours until flavors have had time to marry together. Right before serving, add in the nuts.

Notes

  • Feel free to use cooked wild rice in place of quinoa if desired.
  • This quinoa salad needs a crunch factor, but if pecans are not your thing, feel free to use walnut, almonds, or pumpkin seeds for texture.
  • This Harvest Quinoa Salad is fine served warm but best after being refrigerated for a couple hours.
  • Fall Quinoa Salad will last in the fridge for up to 4 days.
Nutrition Facts
Harvest Quinoa Salad with Pumpkin Vinaigrette
Amount Per Serving
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 674mg29%
Potassium 309mg9%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 5035IU101%
Vitamin C 7.7mg9%
Calcium 35mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!