Description
Roasted squash dusted with cinnamon, juicy apple chunks, dried cranberries, pecans, and feta mingle with fluffy quinoa and baby spinach in a sweet-tangy honey-Dijon dressing—bright flavors and fall spices in every forkful.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 4 cups baby spinach
- 1 medium apple, cored and diced
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 425°F. In a bowl toss butternut squash with 1 tablespoon olive oil, ground cinnamon, dried thyme, salt and pepper. Spread on a baking sheet.
- Roast squash for 20 to 25 minutes until tender and lightly golden. Remove from oven and let cool.
- Meanwhile rinse quinoa under cold water. In a saucepan bring water and 1 teaspoon salt to a boil. Add quinoa, reduce heat, cover and simmer 15 minutes until water is absorbed. Fluff with a fork and set aside to cool slightly.
- In a small bowl whisk together 2 tablespoons olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper to taste.
- In a large bowl combine cooked quinoa, roasted squash, baby spinach, diced apple, dried cranberries, chopped pecans and crumbled feta.
- Pour dressing over salad and toss gently to combine. Serve warm or chilled.
Notes
- For extra protein, stir in cooked chickpeas or grilled chicken.
- Make it nut-free by replacing pecans with pumpkin seeds.
- Salad can be prepared a day ahead; store dressing separately.
- Adjust honey in the dressing for desired sweetness.