fall harvest salad with apple cider vinaigrette
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5 from 1 vote
Fall Harvest Salad with Apple Cider Vinaigrette
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Author: As Easy As Apple Pie
Course: Salad
Servings:3

Fall harvest salad with apple cider vinaigrette - all my favorite autumn flavors come together in this vegetarian and gluten free salad!

Ingredients
  • For the fall harvest salad:
  • 1 small butternut squash peeled, seeded, and diced into 1.5 cm (1/2-inch) cubes
  • 1 1/2 tablespoon extra virgin olive oil divided
  • salt and freshly ground pepper
  • 190 grams (1 cup) uncooked quinoa
  • 480 grams (2 cups) water
  • 120 grams (2 cups) chopped kale leaves
  • 30 grams (1/4 cup) dried cranberries
  • 30 grams (1/3 cup) chopped pecans
  • 50 grams (1/3 cup) crumbled fat-free feta cheese
  • 2 small Royal Gala apple diced into 1.5 cm (1/2-inch) cubes
  • 3 tablespoons pumpkin seeds
  • For the apple cider vinaigrette:
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly-squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
Instructions
  1. Pre-heat the oven to 200 degrees C (392 degrees F).
  2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt and pepper.
  3. 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.
  4. Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
  5. 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.
  6. 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.
  7. Prepare the apple cider vinaigrette: mix all the ingredients in a glass jar with a lid and shake well until combined.
  8. In a large mixing bowl, add the quinoa, kale, apples, cranberries, pecan, feta cheese and pumpkin seeds, pour the dressing, toss and serve.
  9. Enjoy this delicious fall harvest salad!
Notes

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Nutrition Information
Amount per serving (247 g) — Calories: 482, Fat: 24.4g, Saturated Fat: 3.3g, Sodium: 362mg, Carbohydrates: 53.8g, Fiber: 7.9g, Sugar: 7.4g, Protein: 15.3g

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