Delicata Squash, Pear, Pecan, and Cranberry Quinoa Salad

I have the perfect meal prep recipe for your Monday! This salad is full of fall ingredients (shocker, I know), and it’s so hearty. AND healthy! The quinoa is packed with protein for staying power, and the roasted squash makes it more substantial too. The pecans add much needed crunch, and the pear and cranberry add sweetness!

L-O-V-E this salad.


Have you had delicata squash? It’s SO good. It’s less common than acorn, butternut, and spaghetti squash that you see everywhere, but it’s so incredibly delicious. I love that you don’t have to peel it and its absolutely beautiful!

This salad is great to take to lunch because it holds up so well, or it could be a great light dinner to have ready in the fridge for when you get home from work. Endless possibilities.

I picked up a ton of squash this week at a local farm, so get ready for more squash recipes! Is there anything you’d like to see in particular? Let me know! Always open to requests.

I also had my first apple cider donut of the season this week, along with an apple cider slushy. It was good, but left me wanting more. I’m thinking about experimenting and making some apple cider donuts at home this week.

I can’t wait to go to my favorite farm this weekend to get freshly fried apple fritters! It’s a tradition.

Tell me about your fall plans!

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Delicata Squash, Pear, Pecan, and Cranberry Quinoa Salad

Course Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Molly (Spices in My DNA)

Ingredients

• For the SALAD:
• 1 cup quinoa
• 1 3/4 cups water
• 1 delicata squash, cut in half lengthwise, de-seeded, and cut into 1/2'' slices
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 cup pecans, chopped
• 1/3 cup dried cranberries, chopped
• 1 pear, diced
• 2 tablespoons chopped herbs of your choice (I've used parsley and oregano, and sage too!)
• For the DRESSING:
• juice of 1/2 a lemon
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon dijon mustard
• 1 tablespoon pure maple syrup
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Instructions

1. Bring water to boil in a medium saucepan. Add quinoa and stir. Cover and reduce to low heat, and cook for 15 minutes until all liquid is absorbed. Set aside to cool.
2. Preheat oven to 400℉. Line a baking sheet with parchment or foil. Place squash on baking sheet and toss with olive oil, cinnamon, salt, and pepper. Roast for 20 minutes or until tender and golden.
3. Make the dressing. In a small bowl, whisk together the lemon, apple cider vinegar, dijon, maple syrup, dried thyme, salt, pepper, and olive oil. Season to taste with more salt and pepper. Set aside.
4. To assemble the salad, toss cooled quinoa, pecans, dried cranberries, chopped pear, and a few tablespoons of the dressing. Add the squash and toss again, gently. Add herbs and toss once more! Drizzle on more dressing and serve with more to taste!

It’s fall on a plate!