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Autumn Quinoa Salad with Roasted Squash and Apples

This dish combines tender quinoa with roasted squash and crisp apples, flavored with warm spices to evoke fall flavors. It features a mix of roasted, chopped, and tossed ingredients, resulting in a dish with a vibrant appearance and a balanced mix of crunchy, tender, and fluffy textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups butternut squash peeled and cubed
  • 2 tablespoons olive oil divided
  • 1 teaspoon cinnamon
  • 2 apples fir apples cored and sliced
  • 1 medium red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • to taste salt and pepper

Equipment

  • Oven
  • Baking sheet
  • Large saucepan
  • Mixing bowl
  • Fork or fork-tined whisk

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cubed squash on a baking sheet, drizzling with 1 tablespoon of olive oil and sprinkling with cinnamon. Roast for about 20-25 minutes until tender and slightly caramelized.
  2. While the squash roasts, rinse the quinoa in cold water and place it in a large saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy and the water is absorbed. Fluff with a fork and set aside.
  3. Slice the apples into thin wedges and toss them with a little lemon juice to prevent browning. Set aside.
  4. Once the squash is roasted and cooled slightly, transfer it to a large mixing bowl. Add the cooked quinoa, sliced apples, chopped red onion, and parsley.
  5. In a small bowl, whisk together honey, apple cider vinegar, remaining 1 tablespoon of olive oil, and a pinch of salt and pepper to create the dressing.
  6. Pour the dressing over the quinoa mixture and gently toss to combine, ensuring all ingredients are evenly coated with the flavorful dressing.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve the salad slightly warm or at room temperature, garnished with additional parsley if desired.

Notes

You can prepare the roasted squash and cooked quinoa ahead of time, making assembly quick. For a crunchier texture, add toasted pecans or walnuts before serving.