Description
The Autumn Pomegranate & Quinoa Salad is a healthy, nutrient-packed salad that combines several autumn-inspired ingredients to create a dish that’s as delicious as it is beautiful. This salad features quinoa, a protein-packed grain, roasted butternut squash for a touch of sweetness, crisp greens for freshness, pomegranate seeds for a juicy burst of tartness, and toasted nuts for added crunch. Topping it all off is a maple Dijon vinaigrette, which provides a slightly tangy and sweet flavor profile that perfectly complements the dish.
Ingredients
For the Salad:
1 cup uncooked quinoa (yields ~3 cups cooked)
2 cups water or vegetable broth
1 cup roasted butternut squash (½-inch cubes)
1 cup baby arugula or mixed greens
½ cup pomegranate seeds (arils)
½ cup crumbled feta or goat cheese
⅓ cup toasted pecans or walnuts, roughly chopped
¼ cup dried cranberries (optional for extra sweetness)
2 green onions, thinly sliced (optional)
For the Maple Dijon Vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp lemon juice (or orange juice for a sweeter note)
Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Quinoa
Rinse quinoa in a fine mesh sieve under cold water.
Combine quinoa and water (or broth) in a saucepan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes, until liquid is absorbed.
Remove from heat and fluff with a fork. Let cool slightly.
2. Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Toss squash cubes with a drizzle of olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Cool slightly before adding to the salad.
3. Make the Dressing
Whisk together olive oil, vinegar, maple syrup, mustard, lemon juice, salt, and pepper until smooth and emulsified.
4. Assemble the Salad
In a large mixing bowl, combine cooked quinoa, roasted squash, greens, pomegranate seeds, nuts, cheese, and any optional add-ins.
Drizzle with dressing and toss gently to coat.
5. Serve
Garnish with extra pomegranate seeds and a sprinkle of feta or nuts on top.
Serve slightly warm or chilled — it’s delicious either way!
Notes
For added crunch and flavor, sprinkle toasted pumpkin seeds or chopped walnuts on top. This salad pairs beautifully with roasted chicken or can be enjoyed on its own as a hearty, nutrient-packed meal.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Tossed / No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 280
Keywords: Autumn Pomegranate & Quinoa Salad