Fall Quinoa Salad with Apple Cider Vinaigrette

Guest Post by Angela Simpson

Autumn is here, and that means that there’s an enormous array of in-season produce just waiting to be enjoyed. One of my top picks (aside from pumpkin, of course!) is squash – specifically the butternut variety.

This salad combines savoury roasted butternut squash with sweet apple pieces, pepitas and North Coast Naturals Hemp Seeds for some healthy fat, and celery for a nice crunchy texture. Drizzled with apple cider vinaigrette, the mix is full of flavour and might just become one of your fall favourites!

Fall Quinoa Salad with Apple Cider Vinaigrette - Eat Spin Run Repeat

Fall Quinoa Salad with Apple Cider Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 5 cups
Ingredients
  • ½ cup quinoa, dry
  • 1 cup unsweetened apple juice
  • 1½ cups peeled butternut squash, diced into small cubes
  • 1 medium apple, diced (try a firm variety like Honeycrisp, Pink Lady or Gala)
  • 1 cup celery, sliced thinly
  • ¼ cup pepitas (or roasted pumpkin seeds)
  • ¼ cup dried cranberries
  • 2 tbsp North Coast Naturals Hemp Seeds
  • 1 tsp minced fresh rosemary
  • ** For the Apple Cider Vinaigrette **
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • black pepper, to taste
Instructions
  1. Preheat oven to 400F. Arrange diced squash on a baking sheet. Mist it with olive oil and sprinkle with sea salt and black pepper. Roast for 25 minutes.
  2. Meanwhile, rinse the quinoa to remove its bitter coating. Pour the apple juice and quinoa into a small saucepan and boil, covered, until fully cooked - about 15-20 minutes.
  3. Drain any excess liquid and transfer the quinoa to a large bowl.
  4. Add the diced apples, celery, pumpkin seeds, dried cranberries, hemp seeds, and minced rosemary and toss to combine.
  5. Stir in the butternut squash cubes when they finish roasting.
  6. Whisk together all ingredients for the dressing. Add your desired amount to the salad and toss to coat.
  7. Cover the salad and refrigerate for a couple of hours to let flavours intensify, then serve.

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and health coach. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

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