Description
Crisp fall harvest salad with apple cider vinaigrette celebrates seasonal produce with a delightful blend of flavors. Mixed greens, roasted butternut squash, and candied pecans create a perfect autumn lunch for you to savor.
Ingredients
Scale
- ⅔ cup (120 g) raw quinoa
- 1 cup (240 ml/8 fl oz) water
- 1 small butternut squash, peeled, seeded, and diced
- 2 cups (130 g) chopped kale leaves
- 2 small apples, cored and sliced or diced
- ½ tbsp olive oil
- ¼ cup (30 g) dried cranberries
- ¼ cup (30 g) pecans, roughly chopped
- ⅓ cup (50 g) crumbled feta cheese
- 1 ½ tbsps roasted pumpkin seeds
- Salt
- Freshly ground black pepper
- 3 tbsps extra virgin olive oil
- 2 ½ tbsps apple cider vinegar
- ¾ tbsp honey or maple syrup
- 1 ½ tsps Dijon mustard
- 1 garlic clove, minced
- Salt
- Ground black pepper
Instructions
- Roast Squash: Activate oven to 400°F. Distribute butternut squash cubes on baking sheet, coat with olive oil, season with salt and pepper. Roast for 16 minutes, rotating midway to ensure uniform caramelization, then cool completely.
- Prepare Quinoa: Rinse quinoa thoroughly, drain. Combine with water in saucepan, bring to boil, then reduce heat. Simmer covered for 20 minutes until fluffy and light.
- Create Vinaigrette: Whisk olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until smoothly integrated. Adjust seasoning to taste.
- Massage Kale: Place kale in mixing bowl, drizzle with half the vinaigrette. Gently massage for 30 seconds to soften leaves and enhance flavor absorption.
- Compose Salad: Blend cooled quinoa, roasted butternut squash, and apple slices into kale mixture. Toss thoroughly to distribute ingredients evenly.
- Finish and Serve: Plate salad, garnish with cranberries, toasted pecans, pumpkin seeds, and crumbled feta cheese. Drizzle remaining vinaigrette on top and serve immediately to maintain optimal texture and temperature.
Notes
- Squash Roasting Tip: Ensure uniform cube sizes for even caramelization and consistent cooking throughout the butternut squash.
- Kale Preparation Technique: Massaging dressing into kale breaks down tough fibers, transforming its texture and enhancing flavor absorption.
- Quinoa Rinsing Importance: Thoroughly rinse quinoa to remove saponin coating, preventing potential bitter undertones in the final dish.
- Vinaigrette Balancing Trick: Taste and adjust dressing components to achieve perfect harmony between tangy, sweet, and savory elements.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg