Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse 1 cup of uncooked white quinoa under cold water in a fine mesh strainer for about 2 minutes to remove bitterness. Drain and set aside.
- In a medium saucepan, bring 2 cups of salted water to a boil. Add rinsed quinoa, stir, cover, and simmer for 15 minutes until water is absorbed.
- Remove from heat and let sit for 5 minutes covered. Transfer quinoa to a mixing bowl to cool.
- Preheat oven to 400°F (200°C). Peel and cube 1 cup of butternut squash, drizzle with olive oil, season, and roast for 25-30 minutes.
- Chop 1 Gala apple and slice 2 green onions. Gather ½ cup dried cranberries, ¼ cup toasted almonds, and ¼ cup pepitas.
- In a small bowl, whisk together 3 tbsp apple cider, 2 tbsp olive oil, 1 tsp mustard, and 1 tbsp honey. Adjust seasoning with salt and pepper.
- In the bowl with cooled quinoa, add roasted squash, chopped apple, sliced green onions, greens, dried cranberries, almonds, and pepitas. Toss to combine.
- Drizzle with cider vinaigrette, season, and toss gently. Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
Notes
This salad can be meal prepped for up to 3 days in the fridge and is a versatile dish for autumn gatherings.