Fall Quinoa Salad with...Fall Quinoa Salad with Butternut Squash and Apples

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Fall Quinoa Salad with Butternut Squash and Apples could be a tremendous recipe to try. One serving contains 362 calories, 10g of protein, and 16g of fat. This recipe serves 6 and costs $1.33 per serving. 151 person have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Simply Quinoa requires salt, apple cider vinegar, lemon juice, and chickpeas. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. Users who liked this recipe also liked Fall Quinoa Salad with Butternut Squash and Apples, Fall Quinoa Salad with Butternut Squash and Apples, and Butternut Squash Fall Salad.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 400F.Toss the chopped butternut squash in one tablespoon of olive oil in a medium bowl and add pepper for extra flavor.

2. 02

   Place the coated squash on a baking sheet and let them roast for 30 - 40 minutes, flipping half way through.Once you flip the squash, start your quinoa. Bring 2 cups of water to boil, add your dry quinoa and let simmer for 8 - 10 minutes.While the squash and quinoa are cooking, prepare your apple and pecans. Core the apple first then chop it into mini bite size pieces. Chop your pecans and toast them in a toaster over or small fry pan.Allow the squash and quinoa to cool for 15 minutes before assembling the salad.

3. 03

   Add quinoa, squash, spinach, apple, chickpeas and pecans into a large bowl and toss together.

4. 04

   Whisk together the remaining ingredients, pour over the salad and toss again to coat.

5. 05

   Serve immediately.