• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Salad / Delicata Squash, Pear, Pecan, and Cranberry Quinoa Salad

Delicata Squash, Pear, Pecan, and Cranberry Quinoa Salad

October 17, 2016 By Spices in My DNA 2 Comments

  • Facebook
  • Twitter
  • Pinterest40
Jump to Recipe Print Recipe

img_8483
I have the perfect meal prep recipe for your Monday! This salad is full of fall ingredients (shocker, I know), and it’s so hearty. AND healthy! The quinoa is packed with protein for staying power, and the roasted squash makes it more substantial too. The pecans add much needed crunch, and the pear and cranberry add sweetness!

L-O-V-E this salad.

img_8364
Have you had delicata squash? It’s SO good. It’s less common than acorn, butternut, and spaghetti squash that you see everywhere, but it’s so incredibly delicious. I love that you don’t have to peel it and its absolutely beautiful!
img_8381
This salad is great to take to lunch because it holds up so well, or it could be a great light dinner to have ready in the fridge for when you get home from work. Endless possibilities.
img_8474
I picked up a ton of squash this week at a local farm, so get ready for more squash recipes! Is there anything you’d like to see in particular? Let me know! Always open to requests.

I also had my first apple cider donut of the season this week, along with an apple cider slushy. It was good, but left me wanting more. I’m thinking about experimenting and making some apple cider donuts at home this week.

I can’t wait to go to my favorite farm this weekend to get freshly fried apple fritters! It’s a tradition.

Tell me about your fall plans!

Print

Delicata Squash, Pear, Pecan, and Cranberry Quinoa Salad

Course Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • For the SALAD:
  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 delicata squash, cut in half lengthwise, de-seeded, and cut into 1/2'' slices
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup pecans, chopped
  • 1/3 cup dried cranberries, chopped
  • 1 pear, diced
  • 2 tablespoons chopped herbs of your choice (I've used parsley and oregano, and sage too!)
  • For the DRESSING:
  • juice of 1/2 a lemon
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

Instructions

  1. Bring water to boil in a medium saucepan. Add quinoa and stir. Cover and reduce to low heat, and cook for 15 minutes until all liquid is absorbed. Set aside to cool.
  2. Preheat oven to 400℉. Line a baking sheet with parchment or foil. Place squash on baking sheet and toss with olive oil, cinnamon, salt, and pepper. Roast for 20 minutes or until tender and golden.
  3. Make the dressing. In a small bowl, whisk together the lemon, apple cider vinegar, dijon, maple syrup, dried thyme, salt, pepper, and olive oil. Season to taste with more salt and pepper. Set aside.
  4. To assemble the salad, toss cooled quinoa, pecans, dried cranberries, chopped pear, and a few tablespoons of the dressing. Add the squash and toss again, gently. Add herbs and toss once more! Drizzle on more dressing and serve with more to taste!

img_8503

It’s fall on a plate!

Related Posts:

  • Overhead shot of spaghetti with clams and a glass of white wine
    Spaghetti alle Vongole
  • Overhead shot of a square cake topped with chocolate frosting and hazelnuts
    Banana Cake with Chocolate Peanut Butter Frosting…
  • Overhead shot of a colorful quinoa salad
    Crunchy Quinoa Salad with Peanut Lime Dressing

Filed Under: Main Course Recipes, Salad Tagged With: autumn, cranberry, delicata, easy, fall, healthy, lunch, main, make ahead, meal prep, pear, quinoa, salad, squash

Previous Post: « Apple Cider Pumpkin Ale Beergaritas
Next Post: Pumpkin Gnocchi Mac and Cheese with Crispy Sage »

Reader Interactions

Comments

  1. Laurie Kight

    October 17, 2016 at 1:32 pm

    So So flavlorful!!!

    Reply
    • Spices in My DNA

      October 19, 2016 at 12:54 pm

      Thanks Laurie!!

      Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Chicken Caesar Wrap
  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...