halfbakedharvest3.7
Fall Harvest Quinoa Salad.
This warm salad is hearty and full of precious gems like roasted squash, quinoa, kale and cheese.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●skillet
- ●blender
📝 Preparation Steps
1
Cook quinoa according to package directions.
2
Preheat the oven to 425 degrees F.
3
On a baking sheet, toss together the squash, olive oil, maple, cinnamon, cayenne and a good pinch of salt + pepper. Place in the oven and roast for ⏱️ 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.
olive oil2 tablespoons
4
In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.
apple (cored + thinly sliced)1
5
Heat a medium skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for ⏱️ 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.
olive oil2 tablespoons
6
Top the quinoa with the fried Halloumi and avocado and drizzle with the turmeric tahini dressing. Garnish with a handful of pomegranate arils if desired. Serve warm or at room temperature.
avocado (sliced)1
7
Turmeric Tahini Dressing
8
In a blender combine the tahini, turmeric, lemon juice, apple cider vinegar, turmeric, salt and pepper. Add 2 tablespoons water and blend until smooth, adding water to thin the dressing until it is pourable. Taste and adjust salt + pepper to your liking.
lemon juice2 tablespoonsapple (cored + thinly sliced)1apple cider vinegar1 tablespoon
Nutrition Facts
calories
552 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
6 g
sugar Content
7 g
sodium Content
567 mg
protein Content
16 g
carbohydrate Content
42 g
saturated Fat Content
9 g
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