Fall Harvest Quinoa Salad.
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Half Baked Harvest · by Tieghan Gerard★ 3.7 (91)

Fall Harvest Quinoa Salad.

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 22%
CARBS 54G53% OF CAL
10G FIBER7G ADDED12G INTRINSIC25G OTHER18G TOTAL SUGAR
FAT 20G44% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty warm salad of roasted squash, quinoa, kale, and halloumi cheese with apples, pomegranate, and pumpkin seeds dressed in tahini vinaigrette. Satisfying and nutrient-dense.

mainamericansaladbowlgluten freevegetarian
View the full recipe on Half Baked Harvest →

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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash (halved, seeded + cut into half circles)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper (to taste)
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple (cored + thinly sliced)
  • arils from 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese (sliced (omit if vegan))
  • 1 avocado (sliced)
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon [McCormick Ground Turmeric | http://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/turmeric-ground]
PREP
15M
SODIUM
193MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.