Description
This nutrient-dense Fall Quinoa Spinach Salad celebrates the harvest season with a harmonious blend of earthy quinoa, tender baby spinach, roasted butternut squash, and crispy apples. Drizzled with a tangy maple-infused dressing and topped with toasted pumpkin seeds, this dish offers a perfect balance of complex carbohydrates, healthy fats, and vibrant textures. Ideal for a wholesome lunch or a nourishing side dish, this plant-forward meal is designed to keep you feeling energized throughout the day.
Ingredients
4 cups fresh baby spinach, chopped
1 ½ cups cooked quinoa
¾ cup butternut squash, peeled and cubed
1 crisp apple, sliced
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with a little olive oil and salt, then roast until tender and golden, about 20-25 minutes.
Prepare the quinoa according to package instructions and let it cool slightly.
In a small bowl, whisk together the olive oil, maple syrup, and apple cider vinegar to create the dressing.
In a large bowl, combine the chopped spinach, cooked quinoa, roasted squash, sliced apples, and cranberries.
Drizzle the dressing over the salad and toss gently to coat.
Top with toasted pumpkin seeds and season with salt and pepper to taste.
Notes
You can store the dressing separately from the salad to keep the spinach crisp for longer if meal prepping. If you do not have pumpkin seeds, toasted sunflower seeds or walnuts make excellent alternatives.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 9g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg