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Fall Harvest Quinoa Salad

A close-up of a bowl of Fall Harvest Quinoa Salad, featuring quinoa, roasted butternut squash, cranberries, and pecans.
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A vibrant and healthy quinoa salad packed with roasted fall vegetables, dried cranberries, and toasted pecans. Perfect for meal prep or a light, satisfying meal.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 small butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
  3. On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer.
  4. Roast the squash for 20-25 minutes, or until tender and lightly caramelized.
  5. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, and fresh parsley.
  6. In a small bowl, whisk together the lemon juice and 1 tablespoon of olive oil. Pour over the salad and toss to combine.
  7. Serve warm or chilled.

Notes

  • For a complete meal, add grilled chicken or chickpeas.
  • This salad is excellent for meal planning and can be stored in the refrigerator for up to 3 days.
  • Toast your pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.

Nutrition

Find it online: https://blissbatter.com/fall-harvest-quinoa-salad/