Apple Quinoa Harvest Salad

Whether you prefer to go apple picking in the orchard or at the grocery store, this is the season to grab them by the bushel while they’re still fresh and in season!

Think beyond pies, tarts and strudels though…these naturally sweet, fiber-full and nutrient-packed fruits can be used in a variety of sweet and savory dishes that are just as delicious while low in fat and calories, like these 5 Awesome Apple Recipes.

This healthy and flavorful harvest salad is bursting with fall-fresh colors and ingredients, and makes for a perfectly well-rounded and satisfying lunch or light dinner.

¼ cup butternut squash, peeled, seeded and diced into ½ inch cubes

¼ cup cooked quinoapumpkin-seeds

3 cups kale, torn or roughly chopped

1 apple, diced

1 stalk celery, chopped

2 Tbsp fresh cranberries, halved (or dried unsweetened cranberries)

2 Tbsp pumpkin seeds

2 Tbsp walnuts


For the dressing:cranberries

2 Tbsp extra-virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp orange juice

1 Tbsp whole-grain mustard or Dijon

¼ tsp salt

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a bowl, toss the butternut squash cubes with a bit of olive oil, salt and pepper. Spread the butternut pieces in a single layer across the baking pan and bake for 20 – 25 minutes, or until the squash is tender. Allow to cool.

Meanwhile, cook the quinoa in a sauce pan on the stove top according to package directions. Fluff up with a fork and allow to cool.

In a small bowl, whisk together all of the dressing ingredients and set aside.

In a large bowl, combine the greens, apple, celery, cranberries, walnuts, pumpkin seeds, cooked squash and cooked quinoa. Pour in the dressing and toss everything together well.

Nutrition Facts per cup: 129 calories/10g total fat (1g saturated fat)/11g total carbs (2g dietary fiber)/2g protein






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