This Apple Cranberry Quinoa salad is a delicious way to use some of autumn’s best produce! You can prep this salad ahead of time and take it out of the fridge when you’re ready to serve it!
I’m just not good with directions.
I really don’t know how this happened. This can be a bit of a disaster when I’m driving somewhere. I have a 2 U-turn minimum. It can be frustrating for those in the car. I’ve just come to accept it as a fact of life. Besides, it’s about the journey, not the destination, right? Right.
Besides, sometimes when you don’t follow directions, you end up somewhere even better than you intended.
At least, that’s what I told Sophia, who organized a little potluck dinner with some girl friends. Technically I was supposed to bring some kind of apple-artichoke salad. Which would have been great, except that I couldn’t find any artichokes. And I live so close to the Carytown Farmer’s Market, I figured I should probably go pick up some produce… and then it only made sense to make a recipe using all that fresh, local, in season produce.Print
Serves 8 as a side dish
- 1 cup dry quinoa
- 2 cups water
- 2 cups butternut squash (about 1/2 medium sized squash)
- 1/4 cup dried cranberries
- 1/4 cup almonds
- 1 medium apple
- 3 tbsp Balsamic Vinegar
- 1 tbsp brown sugar
- Start by rinsing and draining your quinoa.
- Then bring the water to a boil. Add quinoa and boil for about 15 minutes, or until the water has been absorbed.
- While that’s boiling, peel and dice your squash into 1 inch cubes.
- Spread onto a greased baking sheet and roast in the oven for about 35 minutes, at 350 degrees.
- Let the quinoa cool and add in cranberries. These will absorb the last bit of moisture.
- Then add the almonds.
- Once the squash is soft, let cool, and stir into the quinoa mixture.
- Shortly before serving, dice your apple and toss it in. (You can do it ahead of time but it’ll get a little brown.)
- Drizzle with balsamic vinaigrette, sprinkle with brown sugar and serve!
It’s actually amazing the variety of foods we had using apples!
I’ll definitely have to post the recipe for that apple salad in the top left. So delicious & healthy! The apple & pumpkin muffins were amazing as well.
I still have some produce from the Farmer’s Market and I bought some more quinoa, lentils, and split peas at Ellwood Thompson, so I’m going to try to think of some things to do with those… ideas? I really want to try a vegetarian split pea soup recipe, since all the ones I’ve seen so far contain ham. We shall see.
What’s your favorite apple dish?