Harvest Quinoa Salad
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The Real Food Dietitians · by Stacie Hassing★ 5.0

Harvest Quinoa Salad

NUTRITION · PER SERVING85M COOK
CAL 13%·PRO 8%
CARBS 31G48% OF CAL
5G FIBER14G SUGAR12G OTHER
FAT 15G51% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty quinoa salad with roasted butternut squash, kale, apple, nuts, seeds, and pomegranate in a maple vinaigrette. Sweet and savory, it works as a side or light main.

sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 medium butternut squash, seeds and pulp removed, peeled and cut into ½ inch cubes (4-5 cups)
  • 1 tablespoons avocado or olive oil
  • Fine salt and black pepper
  • ½ cup uncooked quinoa
  • 1 cup water
  • 4-5 cups chopped curly kale leaves (stems removed)
  • 1 medium apple, cored and diced
  • 3 celery stalks, diced (¾ cup)
  • ½ small red onion, thinly sliced (about ½ cup)
  • 1 cup crumbled feta cheese (omit for dairy-free and vegan)
  • ¼ cup roasted pumpkin seeds
  • ½ cup pecans (omit for nut-free)
  • ½ cup pomegranate seeds (may substitute dried cranberries or dried cherries)
  • ½ cup avocado or olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoons Dijon mustard
  • 2 garlic cloves, minced
PREP
30M
SODIUM
148MG
ESTIMATE
COMPLETE

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