Autumn Citrus Quinoa Salad
The traditional Midwestern harvest veggies paired with the southern citrus fall fruits give a refreshing twist to the classic autumn produce.
Serves: 12 (Serving= 1/2 cup)
- 3 cups butternut squash, peeled, seeded and chopped
- 1 Tablespoon olive oil
- 1 pinch salt and black pepper
- 1 cup uncooked quinoa, rinsed
- 1 ½ cup water
- 1/3 cup dried cranberries, unsweetened
- 1/3 cup finely chopped red onion
- ¾ cup chopped carrots
- 3 Tablespoons pepitas
- Zest of one orange
- 1 Tablespoon of fresh thyme leaves
- ¼ cup olive oil
- ¼ cup orange juice, freshly squeezed
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Preheat the oven to 400 F.
- Place squash on baking sheet. Drizzle 1 Tablespoon olive oil over squash and toss to coat evenly. Arrange squash on baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 20-25 minutes or until squash is tender and lightly browned.
- While squash is roasting, rinse quinoa with cold water until water runs clear. Place quinoa and water in medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
- To create the vinaigrette, whisk the olive oil, orange juice, balsamic vinegar, honey, mustard, and garlic in a small bowl until combined.
- Combine cooked quinoa, roasted squash, cranberries, red onion, carrots, pumpkin seeds, and zest together. Add the vinaigrette and mix until combined. Top with thyme leaves. Serve warm or chilled.