Description
Cozy Fall Harvest Quinoa Salad is the ultimate autumn dish, combining the nutty flavor of tri-color quinoa with roasted sweet potatoes, crisp apples, and tangy dried cranberries. Tossed in a maple dressing, this vibrant salad is perfect for potlucks or as a comforting meal on chilly evenings. With its delightful blend of flavors and textures, it’s sure to warm your heart and satisfy your taste buds.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 medium sweet potatoes (peeled and diced)
- 1 large Honeycrisp apple (sliced)
- ½ cup dried cranberries
- ½ cup pecans (toasted)
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and 2 cups water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until golden brown.
- While sweet potatoes roast, prepare apple slices, cranberries, and toasted pecans.
- Whisk together maple syrup, olive oil, and Dijon mustard in a bowl; adjust seasoning as desired.
- In a large bowl, mix cooked quinoa, sweet potatoes, apple slices, cranberries, and pecans. Drizzle dressing over the top; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - For added flavor, cook quinoa in vegetable broth instead of water. - Feel free to customize with seasonal vegetables or add feta cheese for a tangy twist. - Store leftovers in an airtight container for up to three days.