This fresh, beautiful salad is almost too pretty to eat! Most types of winter squash will work (delicata, butternut, acorn), but we're partial to sweet and tender delicata.

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Name: Fall Harvest Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup uncooked quinoa; 1 delicata or acorn squash halved, seeded + cut into half circles; 2 tablespoons olive oil; 2 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 1 pinch ground cayenne red pepper to taste; kosher salt + pepper; 1 1/2 cups baby kale; 1 apple cored + thinly sliced; 1 pomegranate; 1/4 cup toasted pumpkin seeds or roasted pistachios; 8 ounces halloumi cheese sliced (omit if vegan); 1 avocado sliced; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 1/2 teaspoon ground turmeric; kosher salt + pepper

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INGREDIENTS

1 cup uncooked quinoa
1 delicata or acorn squash ; halved, seeded + cut into half circles
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1 pinch ground cayenne red pepper ; to taste
kosher salt + pepper
1 1/2 cups baby kale
1 apple ; cored + thinly sliced
1 pomegranate
1/4 cup toasted pumpkin seeds or roasted pistachios
8 ounces halloumi cheese ; sliced (omit if vegan)
1 avocado ; sliced
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon ground turmeric
kosher salt + pepper

INSTRUCTIONS

See original recipe: http://www.halfbakedharvest.c...

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NOTES

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Fall Harvest Quinoa Salad

1 cup uncooked quinoa
1 delicata or acorn squash halved, seeded + cut into half circles
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1 pinch ground cayenne red pepper to taste
 kosher salt + pepper
1 1/2 cups baby kale
1 apple cored + thinly sliced
1 pomegranate
1/4 cup toasted pumpkin seeds or roasted pistachios
8 ounces halloumi cheese sliced (omit if vegan)
1 avocado sliced
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon ground turmeric
 kosher salt + pepper

Instructions

Cook quinoa according to package directions.

Preheat the oven to 425 degrees F.

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.

In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.

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.

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.

!Turmeric Tahini Dressing

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.

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Nutrition

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Serving Size: 1 (318g)
Recipe Makes: 4 Servings

Calories: 503
Calories from Fat: 208 (41%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 6.7g
Cholesterol 0mg		0 %
Sodium 26.8mg		1 %
Potassium 864.6mg		23 %
Total Carbohydrate 66.7g		20 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 53.6g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 503

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