Quinoa Harvest Salad Maple (Printable Version)

Wholesome quinoa, roasted veggies, apples, and greens tossed with tangy maple-mustard dressing. Ideal for fall lunches.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 medium sweet potato, peeled and diced
04 - 1 cup butternut squash, peeled and diced
05 - 1 red onion, cut into wedges
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Fruits & Nuts

09 - 1 apple, cored and diced
10 - 1/3 cup dried cranberries
11 - 1/3 cup pecans or walnuts, roughly chopped

→ Greens

12 - 2 cups baby spinach or arugula

→ Dressing

13 - 3 tablespoons olive oil
14 - 1 tablespoon apple cider vinegar
15 - 1 tablespoon maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

# How To Make:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
02 - Toss sweet potato, butternut squash, and red onion with olive oil, salt, and black pepper. Arrange them on the prepared baking sheet and roast for 20 to 25 minutes, until vegetables are tender and lightly caramelized.
03 - In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover with a lid, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
04 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until emulsified.
05 - In a large mixing bowl, gently combine cooked quinoa, roasted vegetables, diced apple, dried cranberries, chopped pecans or walnuts, and baby spinach or arugula.
06 - Drizzle the maple-mustard dressing over the salad ingredients and toss gently to coat. Serve immediately warm or at room temperature.

# Expert Advice:

01 -
  • Uses everyday pantry grains and fresh produce for seasonal flavor
  • Naturally gluten-free and vegetarian so it fits most diets
  • Simple steps make this approachable even for beginners
  • Can be made ahead and packed for healthy lunches
02 -
  • Rich in fiber for a filling meal
  • A good make-ahead lunch option
  • Dressing lifts the flavors so every bite is interesting
03 -
  • Rinse quinoa until water is fully clear to remove any bitterness
  • Cut veggies evenly so they roast at the same rate
  • Whisk the dressing until glossy for best coating of salad
  • Wait to add greens and apples until just before serving to keep them crisp
  • If making for a crowd, prep everything in advance and assemble on site

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