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A vibrant bowl of Fall Quinoa Spinach Salad with roasted butternut squash, dried cranberries, and crumbled feta cheese.

Fall Quinoa Spinach Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1 cup uncooked white quinoa
  • 2 cups wate r
  • 2 cups cubed butternut squash (1/2-inch cubes)
  • 1 tablespoon olive oil for roasting
  • 4 cups fresh baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with 1 tablespoon olive oil on a baking sheet; roast for 20 to 25 minutes until fork-tender and slightly browned.
  3. Rinse quinoa under cold water and combine with 2 cups of water in a saucepan; bring to a boil.
  4. Reduce heat to low, cover, and simmer quinoa for 15 minutes or until water is absorbed.
  5. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.
  6. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.
  7. In a large mixing bowl, combine the cooked quinoa, roasted squash, baby spinach, dried cranberries, chopped pecans, and red onion.
  8. Pour the dressing over the salad and toss thoroughly to coat all ingredients.
  9. Top with crumbled feta cheese and serve warm or at room temperature.