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Harvest Quinoa Salad with Pumpkin Yogurt

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Harvest Quinoa Salad with Pumpkin Yogurt is a vibrant and nourishing salad featuring fluffy quinoa, roasted butternut squash, crisp apples, dried cranberries, crunchy nuts, and a creamy pumpkin yogurt dressing. Perfect for lunch, meal prep, or seasonal gatherings, it offers a delicious balance of sweet, savory, and tangy flavors.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups mixed greens
  • 1 apple, diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans or walnuts, chopped
  • 1 cup roasted butternut squash, cubed
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup pumpkin seeds
  • 1/2 cup plain Greek yogurt
  • 1/4 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Combine the quinoa and water or vegetable broth in a saucepan.
  2. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
  3. Remove from the heat and let the quinoa rest for 5 minutes.
  4. Fluff the quinoa with a fork and allow it to cool slightly.
  5. In a small bowl, whisk together the Greek yogurt, pumpkin puree, maple syrup, lemon juice, cinnamon, salt, and black pepper until smooth.
  6. In a large serving bowl, combine the cooked quinoa, mixed greens, apple, dried cranberries, roasted butternut squash, red onion, pecans or walnuts, and pumpkin seeds.
  7. Drizzle the pumpkin yogurt dressing over the salad.
  8. Toss gently until all ingredients are evenly coated.
  9. Serve immediately or chill before serving.

Notes

  • Replace the apple with pear for a different seasonal flavor.
  • Add crumbled feta or goat cheese for extra creaminess.
  • Use dried cherries instead of cranberries.
  • Substitute almonds or walnuts for the pecans.
  • Add chickpeas for additional protein.
  • Include roasted Brussels sprouts for extra vegetables.
  • Use dairy-free yogurt to make the recipe vegan.
  • Store the salad and dressing separately for up to 4 days.
  • Serve chilled or at room temperature.
  • Freezing is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/harvest-quinoa-salad-with-pumpkin-yogurt/