Fall Quinoa Salad with Pumpkin Vinaigrette
A simple quinoa salad made with roasted squash, tart cranberries, and tangy pumpkin dressing.
Servings: 8
Ingredients
Roasted Butternut Squash
- 2 cups cubed, peeled butternut squash cut into 1½ to 2-inch cubes
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
Quinoa
- 2 cups low-sodium vegetable broth or chicken stock
- 1 cup dry quinoa rinsed well
- 1 teaspoon seasoned salt
Pumpkin Vinaigrette
- ¼ cup pumpkin puree
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup or honey
- 2 tablespoons extra virgin olive oil
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme leaves not ground thyme
For the Salad
- ½ cup dried cranberries
- ⅓ cup chopped pecans, walnuts, or pepitas
Instructions
Roast Squash
- Preheat the oven to 425℉ (220℃).
- Toss squash chunks with the oil and salt. Spread the squash in a single layer on a rimmed sheet pan and roast for 20-25 minutes, or until fork-tender and starting to caramelize around the edges. Remove from the oven and cool slightly.
Cook Quinoa
- Rinse the quinoa in a fine-mesh strainer until the water runs clear. Mix the rinsed quinoa, seasoned salt, and vegetable broth together in a medium saucepan. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover. Simmer for 20 minutes, or until quinoa is tender and liquid is absorbed.
- Cool the quinoa until just slightly warm to the touch. I find the quickest way to do this, is to spread the cooked quinoa out onto a sheet pan and leave it on the counter for 10-15 minutes at room temperature.
Pumpkin Dressing
- Prepare the dressing by mixing the pumpkin puree, vinegar, maple syrup, oil, salt, pepper, and thyme together in a small bowl.
Assemble Quinoa Salad
- In a large mixing bowl, mix the cooked, cooled quinoa with the pumpkin dressing. Gently fold in the cranberries and roasted squash. Cover and refrigerate the salad for at least 4 hours, or overnight.
- Right before serving, toss again, then add nuts or pepitas and serve.
Notes
Storage: Fall Quinoa Salad will last in an airtight container in the fridge for up to 4 days.
Speed-it Up: Use leftover Roasted Butternut Squash and Instant Pot Quinoa to throw this quinoa salad together in minutes.
Add cheese: If you are not dairy-free or vegan, crumbled feta or goat cheese makes a delicious addition to this salad.
Nut-Free: Use roasted pumpkin seeds/pepitas to add crunch to the quinoa salad while keeping this recipe nut-free.
Nutrition
Calories: 185kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 674mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5035IU | Vitamin C: 7.7mg | Calcium: 35mg | Iron: 1.7mg
