Autumnal Quinoa Salad Recipe

Name: Autumnal Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1 cup quinoa (color of your choice!); 1 acorn squash, cut into 1 inch slices; 2 northern spy apples, diced; 1 cup Arugula; 1 small bunch of chard, about 5 leaves; 2 tablespoons Olive Oil; 1/4 teaspoon Cardamom; 1/2 teaspoon vietnamese cinnamon; 1/4 teaspoon cayenne pepper; salt and pepper to taste; 1/4 cup Toasted Pecans; 1/4 cup Toasted Pepitas; Simple Honey Dijon Vinaigrette; 1 tablespoon honey; 1 teaspoon dijon mustard; juice of one lemon; 2 tablespoons Olive Oil; Salt and Pepper to taste

Servings: persons

For the Salad
1 cup quinoa (color of your choice!)
1 acorn squash, cut into 1 inch slices
2 northern spy apples, diced
1 cup Arugula
1 small bunch of chard, about 5 leaves
2 tablespoons Olive Oil
1/4 teaspoon Cardamom
1/2 teaspoon vietnamese cinnamon
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup Toasted Pecans
1/4 cup Toasted Pepitas
Simple Honey Dijon Vinaigrette
1 tablespoon honey
1 teaspoon dijon mustard
juice of one lemon
2 tablespoons Olive Oil
Salt and Pepper to taste

1
First, roast the squash. Preheat the oven to 375. Use 1 tablespoon of olive oil to oil the pan- make sure it is evenly coated or the squash will stick. Sprinkle squash with remaining 1 tablespoon of olive oil. Combine the cinnamon, cardamom, cayenne, salt and pepper. Sprinkle the spice mixture on top of the squash. Use your hands to make sure the squash is even coated with oil and spices. Roast in the oven for 15 minutes. Meanwhile, cook your quinoa according to the package instructions.
2
At the fifteen minute mark, add the apple pieces. Roast for another 10 minutes. Using a fork, test the acorn squash for doneness. It should be tender, but not mushy.
3
While the roasted squash and apples are cooling, strip the leaves from the stalks of chard. Cut the leaves into ribbons. Save the stalks for another use.
4
Assemble the vinaigrette. Combine all ingredients in a mason jar or other container with a tight fitting lid. Shake vigorously until ingredients form an emulsion.
5
Remove the skin from the squash. Dice the squash into bite size pieces. Combine the squash, apples, warm quinoa, arugula and chard into a bowl. The warm quinoa will gently wilt the arugula and chard, so that they are tender but not overcooked. Add the vinaigrette and combine well. Top with the toasted pepitas and pecans before serving.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Salad, 1 cup quinoa (color of your choice!), 1 acorn squash, cut into 1 inch slices, 2 northern spy apples, diced, and more.

Yes, Autumnal Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumnal Quinoa Salad

How did you like this recipe?

Frequently Asked Questions