Harvest Quinoa Salad with Pumpkin Vinaigrette

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Harvest Quinoa Salad

  • 2 cups vegetable stock
  • 1 cup quinoa
  • 1 teaspoon seasoned salt
  • 2 cups butternut squash 1/2 inch chunks
  • 1/2 dried cranberries
  • 1/3 cup chopped pecans

Pumpkin Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme


Roast Butternut Squash

  • Toss squash chunks with 1-2 teaspoons oil and roast at 425 for 25 minutes, or fork tender and starting to crisp up around edges. Cool before tossing in salad.

Cook Quinoa

  • Bring the vegetable stock, seasoned salt and quinoa to a boil and reduce to a simmer for about 20 minutes, or until quinoa is tender and liquid is absorbed. Or cook quinoa in instant pot.
  • Cool quinoa completely.

Pumpkin Dressing

  • Prepare the dressing by mixing the pumpkin puree, vinegar, syrup, oil, salt, pepper, and thyme together.

Harvest Quinoa Salad

  • Toss the quinoa with the dressing and then add the squash, cranberries, nuts, and seeds and fold into the quinoa gently.
  • Refrigerate for at least 4 hours until flavors have had time to marry together.

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