Harvest Quinoa Salad with Maple Vinaigrette
As the crisp autumn air sets in and the leaves begin to turn, there is nothing more comforting than a wholesome, nourishing dish that celebrates the best of fall’s bounty. This harvest quinoa salad with maple vinaigrette is a perfect example of how to embrace seasonal flavors in a healthy and satisfying way. Packed with nutrient-dense ingredients like roasted sweet potatoes, kale, cranberries, and quinoa, this salad is a delicious way to enjoy the rich flavors of fall while nourishing your body. Plus, it’s incredibly versatile—perfect as a side dish, a main course, or even for meal prep.
Ingredients:
For the Salad:
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 large sweet potato, peeled and cubed
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2 cups kale, chopped and stems removed
• 1/2 cup dried cranberries (preferably unsweetened)
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1/4 cup goat cheese or feta, crumbled (optional)
• 1/4 cup chopped fresh parsley
For the Maple Vinaigrette:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
Directions:
1. Prepare the Quinoa: In a medium saucepan, combine the quinoa and water (or vegetable broth for extra flavor). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.
2. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Set aside to cool.
3. Prepare the Kale: While the quinoa and sweet potatoes are cooling, massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of salt. This helps to soften the kale and makes it more palatable in salads. Massage for about 2-3 minutes until the kale is darker in color and tender.
4. Make the Maple Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
5. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, massaged kale, dried cranberries, toasted pumpkin seeds, and chopped parsley. Pour the maple vinaigrette over the salad and toss to combine, ensuring all ingredients are well coated. If desired, add crumbled goat cheese or feta for a creamy element that complements the sweetness of the cranberries and the tanginess of the vinaigrette.
6. Serve and Enjoy: Serve immediately or refrigerate for up to 3 days. This salad can be enjoyed warm or cold, making it perfect for meal prep or a quick, healthy lunch.