Feel Good Fall Salad
A vibrant and hearty fall salad packed with seasonal flavors and textures.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup quinoa cooked
- 1 medium butternut squash peeled, seeded, and cubed
- 1 head kale stems removed and chopped
- 0.5 cup cranberries dried
- 0.5 cup pecans halved or chopped
- 0.25 cup feta cheese crumbled
Maple Dijon Dressing
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
- While the squash is roasting, prepare the dressing. In a small bowl, whisk together olive oil, dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until well combined.
- In a large bowl, combine the cooked quinoa, chopped kale, roasted butternut squash, dried cranberries, and pecans.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Top with crumbled feta cheese before serving.
Notes
This salad is delicious served warm or at room temperature. It can be a main course or a side dish.