Harvest Chopped Quinoa Salad Recipe

Name: Harvest Chopped Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup quinoa, toasted and cooked to yield 1 C; 2 cups butternut squash, peeled, cubed, roasted; 2 tablespoons olive oil, needed to coat; salt, to taste; pepper, to taste; 1 fugi apple, cored, peeled if desired; 1/2 seedless cucumber, unpeeled cut into chunks; 1/4 cup dried presweetened cranberries, can substitute dried cherries; 1/4 cup candied walnuts, rough chop; 1/2 cup mild feta cheese, goat cheese; 1/4 cup radicchio, for color; 2 cups salad greens; 1/2 - 3/4 cup sherry vinaigrette, recipe follows, use enough to dress salad as desired; 1 medium shallot, minced; 2 tablespoons sherry wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 9 tablespoons extra-virgin olive oil; fine sea salt, to taste; fresh ground black pepper, to taste

Servings: persons

1/2 cup quinoa, toasted and cooked to yield 1 C
2 cups butternut squash, peeled, cubed, roasted
2 tablespoons olive oil, needed to coat
salt, to taste
pepper, to taste
1 fugi apple, cored, peeled if desired
1/2 seedless cucumber, unpeeled cut into chunks
1/4 cup dried presweetened cranberries, can substitute dried cherries
1/4 cup candied walnuts, rough chop
1/2 cup mild feta cheese, goat cheese
1/4 cup radicchio, for color
2 cups salad greens
1/2 - 3/4 cup sherry vinaigrette, recipe follows, use enough to dress salad as desired
1 medium shallot, minced
2 tablespoons sherry wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
9 tablespoons extra-virgin olive oil
fine sea salt, to taste
fresh ground black pepper, to taste

1
Preheat oven to 400u00b0F.
2
Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
3
Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
4
Make vinaigrette (recipe below), set aside.
5
In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
6
Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
7
DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
8
Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
9
Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
10
Season to taste with salt and pepper.
11
DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.

1301

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 cup quinoa, toasted and cooked to yield 1 C, 2 cups butternut squash, peeled, cubed, roasted, 2 tablespoons olive oil, needed to coat, salt, to taste, and more.

Yes, Harvest Chopped 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.

That's it — enjoy your meal!

Harvest Chopped Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions