Colorful Autumn Quinoa Salad with Cider Vinaigrette

Protein-packed red quinoa is paired with nutrient-rich butternut squash and sweet potatoes in this colorful Autumn salad.

Photo by Lauren Z.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups chopped peeled butternut squash (about 1/4-inch cubes)

  • 2

    cups chopped peeled sweet potatoes (about 1/4-inch cubes)

  • 3 1/2

    Tbsp extra virgin olive oil, divided

  • Kosher salt and freshly ground black pepper, to taste

  • 1

    cup uncooked red quinoa, well rinsed and drained

  • 1

    cup + 1 Tbsp apple cider, divided

  • 1

    cup water

  • 2

    tsp apple cider vinegar

  • 1/2

    tsp country Dijon mustard

  • 1

    tsp pure maple syrup

  • 1/4

    cup apple-juice sweetened dried cranberries (available at Whole Foods)

  • red leaf lettuce, preferably organic, for serving

  • chopped fresh parsley, for serving, optional

Directions

Preheat oven to 450°F. Toss the butternut squash & sweet potato cubes with 1 Tbsp olive oil, salt, and pepper in a small roasting pan. Roast until soft and light golden brown, about 30 minutes, tossing halfway through. Meanwhile, heat 1/2 Tbsp olive oil in a medium saucepan set over medium heat. Place the drained quinoa into the pot; cook, stirring, until lightly toasted, about 2 minutes. Add in 1/2 cup apple cider & water and bring to a boil. Stir once, cover tightly, reduce heat to simmer, and cook for 10-15 minutes, or until the liquid is fully absorbed. Remove quinoa from the heat and let sit, covered, for 5 minutes. While quinoa is resting, prepare the vinaigrette. In a small jar (or bowl), combine the remaining 1 Tbsp apple cider, apple cider vinegar, mustard, maple syrup, and remaining 2 Tbsp olive oil; shake vigorously (or whisk) until emulsified. Season to taste with salt and pepper. Pour vinaigrette over the cooked quinoa. Add in the roasted butternut squash & sweet potatoes, as well as the dried cranberries; toss to combine. Serve on a bed of red leaf lettuce.

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