Fall Harvest Spinach Salad
A vibrant and comforting salad featuring fresh spinach, butternut squash, apples, and quinoa, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh spinach
- 1 cup quinoa
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 chopped honeycrisp apples
- ¼ cup tahini
- 2 tablespoons apple cider vinegar
- Salt & pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast for about 25-30 minutes, flipping halfway through.
- Rinse quinoa under cold water then add it to a pot with 2 cups of water or vegetable broth.
- Bring to a boil, then reduce heat, cover, and let it simmer for about 15 minutes.
- Let it sit covered for an extra 5 minutes to fluff.
- Add 4 cups of spinach to a large bowl.
- Core and chop your apples, then toss with a squeeze of lemon juice.
- Combine the roasted squash and quinoa into the spinach bowl along with the chopped apples.
- Whisk together tahini, apple cider vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
Notes
Dress the salad right before serving to keep the spinach fresh. Feel free to experiment with additional toppings such as nuts or cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 238
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fall salad, spinach salad, autumn recipes, healthy salad, vegetarian salad