Quinoa Autumn Harvest Salad

As the leaves begin to change and the air turns crisp, there’s nothing like a refreshing Quinoa Autumn Harvest Salad to celebrate the season. Every bite of this salad brings back cherished memories of family gatherings during Thanksgiving, where we would all share our favorite dishes. I remember the first time I made this salad; it was a last-minute decision for a potluck dinner, and I had no idea how much everyone would love it! The combination of flavors and textures is simply irresistible. The nutty quinoa, sweet pomegranate, and crunchy carrots create a vibrant medley that brightens any table. Plus, it’s not just a side salad—it’s packed with nutrients, making it a wonderful main dish for any light meal. If you’re looking for a dish that embodies the essence of fall, look no further than this delightful salad!

Ingredients Required for Quinoa Autumn Harvest Salad

Creating the Quinoa Autumn Harvest Salad is all about harmonizing flavors and textures. Each ingredient plays a crucial role in delivering a wholesome experience. The star, quinoa, not only provides a nutty flavor but also serves as a complete protein, while the kale adds a fresh crunch. The sweetness of pomegranate and pears balances the dish perfectly, making it a treat for your taste buds.

• 2/3 cups uncooked quinoa (black, brown, white, or a mixture) – This whole grain is the base of the salad, offering a nutty flavor and a plethora of nutrients.
• 1 large carrot, shredded – Adds crunch and natural sweetness, enhancing the overall flavor profile.
• 1 large pomegranate, deseeded – Provides juicy bursts of sweetness and vibrant color, making the salad visually appealing.
• 1 large pear, diced – Offers a juicy and sweet contrast to the earthy tones of the salad.
• 3/4 cup cooked corn kernels – Adds a touch of sweetness and a chewy texture that complements the other ingredients.
• 2 scallions, diced – Brings a mild onion flavor that brightens the salad without overpowering it.
• 1 1/2 cups kale, sliced thinly – Packed with nutrients, kale adds a hearty texture and a slight bitterness that balances the sweetness of the fruits.
• Sweet Mustard Dill sauce OR Honey Greek Salad Dressing – Either dressing enhances the flavors beautifully, allowing you to personalize the salad according to your taste.

Putting Together Quinoa Autumn Harvest Salad

Making the Quinoa Autumn Harvest Salad is a wonderfully straightforward process. Let’s dive into the steps to create this delicious and healthy dish. You’ll see how easy it is to combine these vibrant ingredients into a satisfying salad!

1. Start by cooking the quinoa. Rinse it under cold water in a fine-mesh strainer to remove its bitter coating. In a medium saucepan, combine the rinsed quinoa with water in a ratio of one part quinoa to two parts water. Bring to a boil, then lower the heat and let it simmer for 15 minutes until all the water is absorbed. Fluff with a fork once done.
2. While the quinoa is cooking, prepare your vegetables and fruits. Shred the carrot using a box grater or a food processor for ease. Set it aside in a large mixing bowl.
3. Next, deseed the pomegranate. Cut the pomegranate in half and hold it over the bowl, tapping it with a wooden spoon to release the seeds. Add these beautiful seeds to the bowl with the carrot.
4. Dice the pear into bite-sized pieces and add them to the bowl. The pear will give a wonderful sweetness that contrasts nicely with the other ingredients.
5. Once the quinoa is cooked and slightly cooled, add it to the mixing bowl along with the corn kernels and diced scallions. Stir carefully to avoid breaking the quinoa grains.
6. Now, take your kale and slice it thinly. Add the kale to the bowl. This leafy green will add a hearty bite and plenty of nutrients.
7. For the dressing, choose between the Sweet Mustard Dill sauce or a Honey Greek Salad Dressing. Drizzle it over the salad mixture. I personally love the tangy sweetness of the Honey Greek Salad Dressing!
8. Toss everything gently using salad tongs or two large spoons until all the ingredients are well combined. Make sure that the dressing evenly coats every piece.
9. Let the salad sit for about 10 minutes before serving. This resting time allows the flavors to meld beautifully. Serve it slightly chilled or at room temperature.

Tips for Success

To make sure your Quinoa Autumn Harvest Salad turns out perfectly, here are some helpful tips. By following these suggestions, you’ll enhance the flavor and presentation of your dish.

• Storage: Make sure to store leftovers in an airtight container in the fridge. The salad keeps well for up to three days.
• Freezing: It’s best not to freeze this salad as the texture of quinoa and fresh ingredients may change upon thawing.
• Pairing: This salad pairs beautifully with grilled vegetables or a light protein source for a complete meal.
• Variations: Feel free to swap out the pear for apples or other seasonal fruits based on your preference.
• Adding Crunch: For extra crunch, consider adding nuts or seeds, like walnuts or pumpkin seeds.
• Dressing: You can experiment with different dressings to find your favorite flavor combination.

What Complements This Quinoa Autumn Harvest Salad

Serving the Quinoa Autumn Harvest Salad is an opportunity to get creative! It fits well with various dishes and occasions. Here are some great ideas:

• As a Side Dish: This salad is a delightful side dish for roasted or grilled meats, providing a fresh contrast.
• Perfect for Lunch: A satisfying lunch option, simply pack it in a container for a healthy midday meal.
• Holidays: Ideal for Thanksgiving or any fall gathering, it adds vibrant color to your holiday table.
• Picnic-Friendly: Take this salad to picnics or outdoor events. It transports well and keeps its flavor.
• Seasonal Pairing: It pairs excellently with autumn flavors such as roasted squash or sweet potatoes.
• Storage Tips: If you have leftovers, keep them in a sealed container in the fridge. Enjoy them within three days for the best taste.

FAQ

Conclusion

The Quinoa Autumn Harvest Salad is truly a celebration of fall flavors, bringing together a mix of hearty ingredients that nourish the body and soul. I encourage you to try this dish, whether for a holiday gathering or just a cozy dinner at home. It’s simple to prepare, delicious, and packed with nutrients, making it an absolute must-try for your seasonal menu.

Quinoa Autumn Harvest Salad

The ultimate comfort food for fall, this Quinoa Autumn Harvest Salad is refreshing, nutritious, and easy to make. With a delightful mix of flavors from quinoa, fresh fruits, and veggies, it’s perfect for any occasion. Enjoy this healthy salad tonight!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cups quinoa uncooked (black, brown, white or a mixture)
• 1 large carrot shredded
• 1 large pomegranate deseeded
• 1 large pear diced
• 3/4 cup corn kernels cooked
• 2 large scallions diced
• 1 1/2 cups kale sliced thinly
• Sweet Mustard Dill sauce OR Honey Greek Salad Dressing

Equipment

• Mixing Bowl
• Chef's Knife
• Cutting Board

Method

 

1. Cook the quinoa. Rinse it under cold water in a fine-mesh strainer to remove its bitter coating. In a medium saucepan, combine the rinsed quinoa with water in a ratio of one part quinoa to two parts water. Bring to a boil, then lower the heat and let it simmer for 15 minutes until all the water is absorbed. Fluff with a fork once done.
2. While the quinoa is cooking, prepare your vegetables and fruits. Shred the carrot using a box grater or a food processor for ease. Set it aside in a large mixing bowl.
3. Next, deseed the pomegranate. Cut the pomegranate in half and hold it over the bowl, tapping it with a wooden spoon to release the seeds. Add these beautiful seeds to the bowl with the carrot.
4. Dice the pear into bite-sized pieces and add them to the bowl. The pear will give a wonderful sweetness that contrasts nicely with the other ingredients.
5. Once the quinoa is cooked and slightly cooled, add it to the mixing bowl along with the corn kernels and diced scallions. Stir carefully to avoid breaking the quinoa grains.
6. Now, take your kale and slice it thinly. Add the kale to the bowl. This leafy green will add a hearty bite and plenty of nutrients.
7. For the dressing, choose between the Sweet Mustard Dill sauce or a Honey Greek Salad Dressing. Drizzle it over the salad mixture. I personally love the tangy sweetness of the Honey Greek Salad Dressing!
8. Toss everything gently using salad tongs or two large spoons until all the ingredients are well combined. Make sure that the dressing evenly coats every piece.
9. Let the salad sit for about 10 minutes before serving. This resting time allows the flavors to meld beautifully. Serve it slightly chilled or at room temperature.

Notes

• Tip 1: Feel free to use any dressing you want for this healthy quinoa salad.
• Tip 2: Instead of pears, you can also use apples!
• Tip 3: Roasted squash would be another wonderful addition to this fall-inspired salad.
• Tip 4: This Harvest Salad is vegan. For even more vegan protein, add fried tofu, nuts or chickpeas to this harvest salad!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.