Fall Harvest Quinoa Salad

Salad plate filled with spinach harvest salad including butternut squash, cranberries, quinoa, pecans, and apples. A fork of on the plate and a dish towel to the side.

4.61 from 56 votes

Roasted butternut squash, crisp apple, quinoa, and dried cranberries over a bed of spinach, all tossed in a creamy tahini apple cider vinegar dressing. Hearty enough to be dinner with 23 grams of protein per serving.

Prep Time15

Cook Time35

Total Time50

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

4 cups fresh baby spinach chopped
1 ½ cups cooked quinoa cooked according to package directions (1/2 cup dry quinoa)
¾ cup butternut squash chopped
1 medium apple peeled and chopped
⅓ cup pepitas pumpkin seeds or pecans
3 Tablespoons dried cranberries

Tahini Apple Cider Vinegar Dressing

2 Tablespoons tahini
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
2 Tablespoons low sodium tamari or aminos
4 Tablespoons nutritional yeast
2 teaspoons minced garlic about 2 cloves
2 teaspoons maple syrup

Instructions

Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
Cut the squash into bite-size cubes, place on a lightly oiled baking sheet and roast at 400° for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.
¾ cup butternut squash
If your pepitas or pecans are raw, you can toast them in the oven with the roasting squash. Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quickly. The pepitas will take less time to toast than the pecans because they're smaller.
⅓ cup pepitas
While roasting the squash, toss together spinach, cooked quinoa, apple and cranberries in a large salad bowl. Add cooled pepitas (or pecans) once they've been toasted.
4 cups fresh baby spinach, 1 ½ cups cooked quinoa, 1 medium apple, 3 Tablespoons dried cranberries
Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.
2 Tablespoons tahini, 2 Tablespoons apple cider vinegar, 2 Tablespoons lemon juice, 2 Tablespoons low sodium tamari or aminos, 4 Tablespoons nutritional yeast, 2 teaspoons minced garlic, 2 teaspoons maple syrup
Once the butternut squash is done roasting, allow it to cool and then place into the salad bowl with the other ingredients. Pour the dressing over the salad and toss to coat. Serve immediately.

Video

Notes

Cool everything first: Let the squash, quinoa, and pepitas come to room temperature before combining. Warm ingredients wilt the spinach and soften the apple.
Tamari: Most soy sauce contains wheat, so swapping it in means the salad is no longer gluten-free. Coconut aminos are a gluten-free alternative.
Add protein: Grilled or rotisserie chicken, chickpeas, or white beans all work if you want more staying power.
Meal prep: Store the squash, quinoa, and pepitas together, with the spinach, apple, and dressing kept separate until serving.
Storage: Dressed leftovers keep for up to 2 days in the fridge.

Nutrition