Description
This Healthy Fall Salad is a perfect mix of roasted butternut squash, apples, quinoa, pecans, and cranberries, tossed in a homemade apple cider vinaigrette. It’s nutrient-packed, full of fall flavors, and perfect for meal prep, lunch, or holiday gatherings.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and diced
- ½ tbsp olive oil
- Salt and pepper, to taste
- ½ cup quinoa (or rice)
- 2 cups kale, chopped (or arugula/spinach)
- 2 small apples (or pears/figs), sliced
- ¼ cup dried cranberries
- ¼ cup pecans, roughly chopped (or walnuts/pumpkin seeds)
- ⅓ cup crumbled feta cheese (optional)
Apple Cider Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup or honey
- 1½ tsp Dijon mustard
- 1 garlic clove, minced
Instructions
- Roast the butternut squash: Preheat oven to 400°F (200°C), toss squash with olive oil, salt, and pepper, and roast for 16-20 minutes.
- Cook quinoa: Rinse ½ cup quinoa, cook according to package instructions, and let cool.
- Make the vinaigrette: Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic together.
- Massage the kale: Toss with half the vinaigrette to soften the texture.
- Assemble the salad: Add quinoa, roasted squash, apples, cranberries, pecans, and feta cheese. Drizzle with remaining vinaigrette.
- Serve immediately or store for later.
Notes
- Massage the kale with dressing for a softer texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the dressing separate if meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American, Seasonal