Harvest Quinoa Salad with Pumpkin Yogurt Dressing
Harvest Quinoa Salad with Pumpkin Yogurt Dressing is a hearty fall-inspired dish featuring roasted vegetables, crisp apples, dried cranberries, pecans, and fluffy quinoa, all tossed with a creamy spiced pumpkin yogurt dressing.
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes (if roasting vegetables fresh)
- Total Time: 50–60 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup plain yogurt
1/2 cup pumpkin puree
2 tsp pumpkin pie spice
2 tbsp maple syrup
2 tbsp unfiltered apple cider vinegar
2 tbsp flax oil (or olive oil)
1/4 cup water
2 cups romaine lettuce, chopped
2 cups cooked quinoa
2 cups roasted butternut squash
2 cups roasted red beets
1 Fuji apple, diced
1/4 cup pecans
1/4 cup dried cranberries
Instructions
- Prepare the dressing: In a blender or food processor, combine the yogurt, pumpkin puree, pumpkin pie spice, maple syrup, apple cider vinegar, flax oil, and water. Blend until smooth and creamy. Adjust seasoning to taste.
- Assemble the salad: In a large serving bowl, layer the romaine lettuce, quinoa, roasted butternut squash, roasted beets, diced apple, pecans, and dried cranberries.
- Drizzle the pumpkin yogurt dressing generously over the salad. Toss gently to combine.
- Serve immediately, or chill for 15 minutes before serving to let flavors meld.
Notes
Swap pecans with walnuts or almonds for variety.
Use spinach or kale instead of romaine for a sturdier salad.
Add goat cheese or feta for tanginess.
Keep salad and dressing separate until serving for freshness.
Substitute olive oil if flax oil isn’t available.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 14g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
