HARVEST QUINOA SALAD

Earlier this fall I was asked by Earthly Choice to create a recipe for their Fall E-Book! I was so flattered, and immediately knew I wanted to create a tasty salad that comes together quickly with the help of their red quinoa. I didn't want to release the recipe until they had, but now I can!

Who says salads are just for summer, anyway?! This one is packed full of protein-rich quinoa, hearty acorn squash, and just the perfect touch of sweetness. I'm all about getting in more greens - but I definitely don't want a boring salad! Load up on the toppings and ENJOY those veggies.

Serve this with roasted chicken or grilled pork chops to stretch the servings! Also I created this salad before I cut out dairy - I would probably add in pecans or toasted almonds in place of the feta to keep it dairy-free but still give it variety!

HARVEST QUINOA SALAD

Serves: 2 mains or 4 sides
Prep Time: 10 minutes
Cook Time: 25-30 minutes

Printable recipe here!

Ingredients

10 oz leafy greens of choice
1/4 cup dried cranberries
1 medium Granny Smith apple (sliced)
1/4 cup feta cheese
1/4 cup salted pumpkin seeds
1 cup prepared quinoa
1/2 cup poppy seed dressing
1 small to medium acorn squash
2 TBLS honey
2 TBLS olive oil
2 TBLS stoneground mustard

Directions

Preheat oven to 400 degrees. Cut the squash into rings first, and then into half moon shapes. Arrange onto an ungreased baking sheet. Whisk together the honey, olive oil, and mustard. Using a spoon, coat the individual squash pieces generously. Bake for 25-30 minutes until golden and soft. Let cool before adding to salad. If you haven’t already, now is a good time to cook the quinoa. Boil two parts water, add one part quinoa, and simmer for 12-15 minutes. To build your salad, use a wide, shallow bowl, add your greens, then top with all other remaining ingredients. Toss with dressing when ready to serve!

Comments

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