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.
- 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
Preparation time 15mins
Cooking time 45mins
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.