Harvest Quinoa Salad with Maple-Tahini Dressing |
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This colorful salad celebrates the flavors of the season with fluffy quinoa, roasted sweet potatoes, earthy kale, tart cranberries, and crunchy pumpkin seeds. Tossed in a creamy maple-tahini dressing, it’s hearty enough to stand alone as a meal but also works beautifully as a side. It’s a vibrant, nutrient-packed dish that’s as delicious as it is nourishing.
Ingredients:
(Serves 4)
For the salad:
1 cup quinoa (uncooked)
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
3 cups kale, de-stemmed and chopped
½ cup dried cranberries
⅓ cup pumpkin seeds (pepitas), toasted
Salt & pepper, to taste
For the dressing:
3 tbsp tahini
2 tbsp maple syrup
2 tbsp apple cider vinegar (or lemon juice)
2 tbsp olive oil
2–4 tbsp warm water (to thin)
Pinch of salt
Instructions:
Cook quinoa: Rinse quinoa under cold water. Cook with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
Roast sweet potatoes: Toss cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until golden.
Make dressing: Whisk together tahini, maple syrup, vinegar (or lemon juice), olive oil, and salt. Add warm water a little at a time until creamy but pourable.
Assemble salad: In a large bowl, combine quinoa, roasted sweet potatoes, kale, cranberries, and pumpkin seeds. Toss with the dressing.
Serve immediately or chill for 30 minutes to let the flavors meld.
