Fall Harvest Quinoa Salad

Yields: 4 Servings

Fall Harvest Quinoa Salad

This fresh, beautiful salad is almost too pretty to eat! Most types of winter squash will work (delicata, butternut, acorn), but we're partial to sweet and tender delicata.

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cayenne red pepper
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple
  • 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese
  • 1 avocado
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • kosher salt + pepper
  1. Instructions are at http://www.halfbakedharvest.com/fall-harvest-quinoa-salad/.

Nutrition

  • Calories: 503
  • Fat: 23.1471212583 grams
  • Carbs: 66.6795903168 grams
  • Protein: 12.8227212522 grams