Fall Harvest Salad with Apple Cider Vinaigrette Ingredients: For the Salad: 1 small butternut squash, peeled, seeded, and diced 1/2 tbsp olive oil Salt and freshly ground pepper, to taste 2/3 cup (120 g) raw quinoa 1 cup (240 ml) water 2 cups (130 g) chopped kale leaves 2 small apples, cored and sliced or diced Toppings: 1/4 cup (30 g) dried cranberries 1/4 cup (30 g) pecans, roughly chopped 1/3 cup (50 g) crumbled feta cheese (reduced-fat if preferred) 1 1/2 tbsp roasted pumpkin seeds For the Apple Cider Vinaigrette: 3 tbsp extra virgin olive oil 2 1/2 tbsp apple cider vinegar 3/4 tbsp honey or maple syrup 1 1/2 tsp Dijon mustard 1 garlic clove, minced Salt and ground black pepper, to taste Directions: Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 16 minutes, flipping halfway through, until tender. Remove from oven and let cool. Cook the Quinoa: Rinse and drain quinoa. In a small saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until fluffy and water is absorbed. Let cool. Make the Dressing: Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper in a bowl (or shake in a mason jar) until well combined. Adjust salt and pepper to taste. Massage the Kale: Place kale in a large bowl and pour half of the vinaigrette over it. Gently massage the dressing into the kale for 30 seconds until softened. Assemble the Salad: Add cooked quinoa, roasted butternut squash, and apples to the kale. Toss to combine. Divide salad among plates, then top with cranberries, pecans, pumpkin seeds, and feta cheese. Drizzle remaining vinaigrette over the top, and serve. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 3 servings This Fall Harvest Salad with Apple Cider Vinaigrette brings the best of autumns bounty in a colorful, nutrient-rich dish. The salad combines roasted butternut squash, fluffy quinoa, crisp apples, and tender kale, all topped with a sweet and tangy apple cider vinaigrette. Finished with dried cranberries, crunchy pecans, and crumbled feta, this salad is both delicious and visually stunning. Ideal for Thanksgiving or any fall meal, this salad is as satisfying as it is wholesome. The vinaigrette adds a bright, fresh flavor that complements the earthy squash and nutty quinoa, while the combination of textures keeps every bite interesting. Perfect for gatherings, this vibrant harvest salad is a celebration of the season.
