Fall Harvest Quinoa Salad

by sammymoniz
Fall Harvest Quinoa Salad with avocado and roasted hazelnuts.

Fall Harvest Quinoa Salad w/ Roasted Hazelnuts is a superfood salad that packs a ton of flavor. It’s the perfect balance of fresh, roasted, sweet and nutty. This mix of chilled grains, fresh spinach and roasted fall veggies is the perfect side to any meal.

Fall Harvest Quinoa Salad with edamame and dried blueberries.

Fall Harvest Quinoa Salad

sammymoniz Fall Harvest Quinoa Salad w/ Roasted Hazelnuts is a superfood salad that packs a ton of flavor. It’s the perfect balance of fresh,… Dinner salad, fall European Print
Feeds: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 cups butternut squash, cubed
  • 1 cup delicata squash, sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup quinoa, cooked
  • 3 cups baby spinach
  • 1/2 cup shelled edamame
  • 1/4 cup dried blueberries
  • 1/4 cup roasted hazelnuts, chopped
  • 1/2 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic, minced
  • 2 teaspoon dijon mustard

Instructions

  1. Preheat the oven to 425°F.
  2. On a large rimmed baking sheet, toss the butternut squash and delicata squash with olive oil and salt and pepper to taste. Roast in the oven for 25 minutes. Toss and return to the oven to roast for an additional 20 minutes until golden.
  3. Remove the roasted squash from the oven and allow to cool for 10 minutes.
    In a large bowl, toss the quinoa, spinach, edamame, dried blueberries and roasted hazelnuts. Add the cooled roasted squash. Toss to combine.
    In a small bowl, whisk the yogurt, lemon juice, apple cider vinegar, garlic, dijon and a pinch of pepper.
  4. Dress the salad with 3-4 tablespoons of the yogurt dressing. Store the remaining dressing in a mason jar in the fridge for future use.

Fall Harvest Quinoa Salad

sammymoniz Fall Harvest Quinoa Salad w/ Roasted Hazelnuts is a superfood salad that packs a ton of flavor. It’s the perfect balance of fresh,… Dinner salad, fall European Print
Feeds: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 cups butternut squash, cubed
  • 1 cup delicata squash, sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup quinoa, cooked
  • 3 cups baby spinach
  • 1/2 cup shelled edamame
  • 1/4 cup dried blueberries
  • 1/4 cup roasted hazelnuts, chopped
  • 1/2 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic, minced
  • 2 teaspoon dijon mustard

Instructions

  1. Preheat the oven to 425°F.
  2. On a large rimmed baking sheet, toss the butternut squash and delicata squash with olive oil and salt and pepper to taste. Roast in the oven for 25 minutes. Toss and return to the oven to roast for an additional 20 minutes until golden.
  3. Remove the roasted squash from the oven and allow to cool for 10 minutes.
    In a large bowl, toss the quinoa, spinach, edamame, dried blueberries and roasted hazelnuts. Add the cooled roasted squash. Toss to combine.
    In a small bowl, whisk the yogurt, lemon juice, apple cider vinegar, garlic, dijon and a pinch of pepper.
  4. Dress the salad with 3-4 tablespoons of the yogurt dressing. Store the remaining dressing in a mason jar in the fridge for future use.
3 comments
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3 comments

Andrew Weston March 17, 2021 - 6:54 am

Wow Sammy! This looks incredible. All those superfoods in one place, fabulous! Shopping list prepped for the coming week ???

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Halle March 19, 2021 - 10:50 am

Such a good recipe! Using it on repeat this week!

Reply
sammymoniz March 19, 2021 - 10:53 am

Halle, love this recipe for bulk batches and makes the perfect side to whip up again and again!

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