Description
This vibrant Harvest Salad is a fall favorite, packed with roasted butternut squash, crisp apples, quinoa, cranberries, and toasted pecans, all tossed in a simple maple lemon vinaigrette.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 4 cups kale, chopped and stems removed
- 1 cup quinoa, cooked
- 1 large apple, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup pecans, toasted
- 1/3 cup dried cranberries
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Massage the chopped kale with 1 tablespoon olive oil and lemon juice until softened.
- Cook quinoa according to package instructions and let it cool slightly.
- In a large bowl, combine massaged kale, quinoa, roasted squash, apple slices, feta, pecans, and cranberries.
- Drizzle with remaining olive oil and maple syrup. Season with salt and pepper.
- Toss gently to combine and serve immediately or refrigerate for later.
Notes
- Use Honeycrisp or Fuji apples for the best crunch and sweetness.
- Cool quinoa before adding to avoid wilting the greens.
- Toast the pecans for extra flavor.
- Dressing can be made ahead and stored separately.