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['Close-up of a vibrant Fall Harvest Quinoa Salad featuring colorful vegetables and grains.', 'Side view of a hearty vegan quinoa salad with butternut squash, kale, and cranberries.', 'Detailed view of a nutritious salad with quinoa, nuts, and balsamic dressing on a rustic surface.', 'Freshly prepared Fall Harvest Quinoa Salad showcasing a mix of seasonal ingredients in a bowl.']

Fall Harvest Quinoa Salad (Vegan!)

A vibrant, nutritious vegan salad combining roasted butternut squash, quinoa, kale, and cranberries, perfect for fall.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Salad
Cuisine Vegan
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 4 cups butternut squash, cubed roasted
  • 1 cup white quinoa rinsed and drained
  • 3 cups lacinato kale chopped and massaged
  • 3-4 green onions green onions sliced
  • 1/2 cup pecans or walnuts roughly chopped
  • 1/2 cup dried cranberries
  • 1/3 cup balsamic vinegar for dressing
  • 3 Tbsp. pure maple syrup for dressing
  • 1 Tbsp. Dijon mustard for dressing
  • 1/2 tsp. garlic powder or fresh minced cloves
  • 1 tsp. fresh rosemary, finely chopped
  • 1/4 tsp. salt

Instructions
 

  • Preheat oven to 400°F (200°C). Roast squash for 35-40 minutes, stirring halfway.
  • Cook quinoa in 1.5 cups water for 15-20 minutes until fluffy.
  • Whisk dressing ingredients together and set aside.
  • Massage chopped kale until tender. Slice green onions and chop nuts. Combine with cranberries, quinoa, and roasted squash.
  • Pour dressing over salad, toss gently, and serve immediately or refrigerate.

Notes

This salad is versatile and can be served warm, at room temperature, or chilled. Garnish with extra nuts or cranberries for added flavor.
Keyword Quinoa