Recipe of the Week: Harvest Quinoa Salad

Recipe of the Week: Harvest Quinoa Salad

This salad is a colorful Harvest-themed dish that's perfect for a dinner party, or just a regular family meal. 

The recipe is vegan, but if you're looking to add extra protein, feel free to add some grilled chicken. Or, if you're really trying to get into the Harvest mood, go for some turkey!

Hope you all enjoy this great find.

Servings: 6

Recipe Courtesy of:


What you'll need...

  • 1 cup uncooked tri-color quinoa
  • 1 cup cubed and roasted butternut squash
  • 1 apple, diced (I used a Gala apple)
  • 1 green onion, thinly sliced
  • 2 cups baby kale or spinach, chopped
  • 1/3 cup dried cranberries
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons pepitas (raw or roasted and salted)
  • Salt and pepper to taste
  • Cider vinaigrette for dressing the salad.


  • In a medium sized saucepan bring 2 cups of salted water to a boil.
  • Rinse and drain the quinoa then add it to the boiling water.
  • Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
  • Remove the quinoa from the heat and let it cool to room temperature.
  • Prepare the cider vinaigrette and set aside.
  • In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
  • Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
  • Cover and refrigerate until ready to serve.


One Serving Equals: 169 calories, 3g fat, 29g carbohydrates, and 7g protein.

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