Fall harvest salad with apple cider vinaigrette - all my favorite autumn flavors come together in this vegetarian and gluten free salad!
For the fall harvest salad:
1small butternut squashpeeled, seeded, and diced into 1.5 cm (1/2-inch) cubes
1 1/2tablespoonextra virgin olive oildivided
salt and freshly ground pepper
190grams (1 cup)uncooked quinoa
480grams (2 cups)water
120grams (2 cups)chopped kale leaves
30grams (1/4 cup)dried cranberries
30grams (1/3 cup)chopped pecans
50grams (1/3 cup)crumbled fat-free feta cheese
2small Royal Gala applediced into 1.5 cm (1/2-inch) cubes
For the apple cider vinaigrette:
2tablespoonsapple cider vinegar
2tablespoonsextra virgin olive oil
2tablespoonsfreshly-squeezed orange juice
Pre-heat the oven to 200 degrees C (392 degrees F).
In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt and pepper.
Spread it out in a single even layer on a baking sheet covered with parchment paper. Bake for 20-25 minutes, or until the butternut is tender.
Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
Put the chopped kale in a medium bowl with 1/2 tablespoon of extra virgin olive oil. Use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
Prepare the apple cider vinaigrette: mix all the ingredients in a glass jar with a lid and shake well until combined.
In a large mixing bowl, add the quinoa, kale, apples, cranberries, pecan, feta cheese and pumpkin seeds, pour the dressing, toss and serve.