Hey there, garden gurus! Fall is finally upon us, and you know what that means – it’s harvest time! As we bid farewell to summer and welcome the crisp air of autumn, our gardens are bursting with an abundance of delicious crops. Today, I want to share a delightful recipe that celebrates the flavors of the fall harvest – Autumn Harvest Quinoa Salad.
Ingredients:
1 cup quinoa
2 cups water
1 cup roasted butternut squash, diced
1 cup Brussels sprouts, halved
1 cup pomegranate seeds
1/2 cup chopped walnuts
1/4 cup dried cranberries
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions:
-Start by cooking the quinoa. Rinse it thoroughly under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
-While the quinoa is cooking, preheat your oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool.
-In a large bowl, combine the cooked quinoa, roasted butternut squash, Brussels sprouts, pomegranate seeds, chopped walnuts, and dried cranberries.
-In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
-Let the salad sit for about 10 minutes to allow the flavors to meld together. Give it a taste and adjust the seasoning if needed.
-Serve the Autumn Harvest Quinoa Salad as a side dish or a light meal. It’s perfect for those cozy fall evenings when you want something satisfying and nourishing.
This vibrant and nutritious salad is a true celebration of the fall harvest. The roasted butternut squash adds a creamy sweetness, while the Brussels sprouts bring a delightful crunch. The bursts of pomegranate seeds and tartness of dried cranberries add a burst of flavor, and the walnuts provide a satisfying nuttiness. All of this goodness is brought together by the tangy and slightly sweet dressing.
Remember, you can always customize this recipe based on what’s growing in your garden or what’s available at your local farmer’s market. That’s the beauty of seasonal cooking – embracing the fresh and locally sourced ingredients.
So, grab those fall harvest goodies and get creative in the kitchen. Your taste buds and your body will thank you for it! Happy gardening and happy cooking, my permaculture posse!
