Fall Harvest Quinoa Salad
Ingredients
The salad
-
1
cup
uncooked quinoa
-
1
delicata or acorn squash, halved, seeded + cut into half circles
-
2
tablespoons
olive oil
-
2
tablespoons
maple syrup
-
½
teaspoon
ground cinnamon
-
a pinch
ground cayenne red pepper
-
to taste
kosher salt + pepper
-
1½
cups
baby kale
-
1
medium
apple, cored + thinly sliced
-
arils from 1
medium
pomegranate
-
¼
cup
toasted pumpkin seeds or roasted pistachios
-
8
ounces
halloumi cheese, sliced
-
1
medium
avocado, sliced
Turmeric Tahini Dressing
-
¼
cup
tahini
-
2
tablespoons
lemon juice
-
1
tablespoon
apple cider vinegar
-
2
tablespoons
olive oil
-
½
teaspoon
ground turmeric
-
to taste
kosher salt + pepper
Instructions
- Cook quinoa according to package directions.
- Preheat the oven to 425°F.
- Toss together the squash, olive oil, maple syrup, cinnamon, cayenne, salt, and pepper on a baking sheet.
- Roast the squash for 25-30 minutes, tossing twice, until tender and lightly caramelized.
- In a large bowl, combine warm quinoa, roasted squash, kale, apples, pomegranate arils, and pumpkin seeds, and gently toss.
- Heat a skillet over medium heat, add olive oil, and cook Halloumi slices until golden.
- Top the quinoa mixture with fried Halloumi and avocado, drizzle with turmeric tahini dressing, and garnish with pomegranate arils if desired.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
552
Total fat
30g
Total carbohydrates
50g
Total protein
18g
Sodium
400mg
Cholesterol
30mg
You might also like