This Autumn Harvest Quinoa Salad is a feast for both the eyes and the palate. The vibrant colors of the roasted butternut squash, dried cranberries, and fresh parsley create a visually stunning dish that's perfect for the fall season. Not only is it packed with flavors, but it's also nourishing and hearty, making it an ideal choice for a wholesome meal in under 45 minutes. Perfect as a side dish or a main course, this quinoa salad is sure to become a seasonal favorite.
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- 1 cup quinoa
- 2 cups water
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- Meanwhile, rinse the quinoa under cold water.
- In a medium pot, combine the quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, feta cheese, pumpkin seeds, parsley, and red onion.
- In a small bowl, whisk together the apple cider vinegar and honey. Drizzle over the salad and toss gently to coat.
- Serve warm or at room temperature.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 48g | Protéines: 8g | Fat: 10g | Sucre: 14g