Autumn Quinoa Salad with Apple Cider Vinaigrette

This quinoa salad brings together some of my favorite fall flavors with butternut squash, cranberries, and apple cider vinaigrette. I have been making it on the weekends and enjoying it for my lunches during the week so I have a healthy option ready to go. The kale holds up well with the vinaigrette, so it tastes fresh for quite a few days. If you are looking for a new seasonal salad to try this fall, this is a winner.

Ingredients for Autumn Quinoa Salad

1 butternut squash (about 2 lbs) peeled, seeded, and chopped in 1 inch pieces

4 tablespoons olive oil, divided

1 large red onion, thinly sliced

3 cups cooked quinoa

3 cups kale, chopped

¾ cup unsweetened dried cranberries

1/3 cup pumpkin seeds, plus more for garnish

Ingredients for Apple Cider Vinaigrette

¼ cup apple cider vinegar

½ cup olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 clove garlic, minced

salt and pepper

Directions

Preheat oven to 425 degrees. Add the squash to a large baking sheet and toss with 2 tablespoons olive oil. Sprinkle with salt and pepper. Bake for 40 minutes. Let cool.

In a large pan over medium heat, add the remaining 2 tablespoons olive oil. Add the sliced onion and a pinch of salt. Cook until the onions are caramelized, about 25 minutes. Stir occasionally. Reduce heat if they cook too quickly. Let cool.

Mix the vinaigrette ingredients together in a small bowl or pitcher. Season to your liking with salt and pepper.

In a large salad bowl, add the quinoa, squash, caramelized onions, kale, dried cranberries, and pumpkin seeds. Pour ½ cup of the vinaigrette over the top. Toss the salad so it is well combined. Sprinkle with a few more pumpkin seeds before serving. 

Serves 4-6