Harvest Quinoa Salad with Pumpkin Yogurt Dressing

Celebrate the flavors of fall and make my delicious and healthy recipe for Harvest Quinoa Salad with Pumpkin Yogurt Dressing!

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 412kcal

Author Katie

Ingredients

For the dressing:

1 cup Stonyfield Organic Low Fat Plain Yogurt
½ cup pumpkin puree
2 teaspoons pumpkin pie spice
2 tablespoons maple syrup
2 tablespoons unfiltered apple cider vinegar
2 tablespoons flax oil
¼ cup water

For the Salad:

2 cups romaine lettuce chopped
2 cups cooked quinoa
2 cups roasted butternut squash
2 cups roasted red beets
1 fuji apple diced
¼ cup pecans
¼ cup dried cranberries

Instructions

For the dressing:

In a large bowl, pour the Stonyfield Organic Low Fat Plain Yogurt in the bowl. Then add in the pumpkin puree, pumpkin pie spice, maple syrup, and unfiltered apple cider vinegar. Whisk together then begin to slowly whisk in the flax oil and water. Whisk until well mixed for about 30 seconds.
Pour into a dressing container or mason jar and refrigerate for up to 1 week (or expiration date on yogurt container).

For the Salad:

Divide chopped romaine lettuce between four large pasta-size bowls. Then divide the cooked quinoa, roasted butternut squash, and roasted beets evenly among the salad bowls.
Dice an apple and divide evenly among bowls. Sprinkle on the pecans and dried cranberries, and repeat until each bowl has the toppings. Then pour the Pumpkin Yogurt Dressing on top. Enjoy immediately.

Notes

HOW DO YOU STORE HOMEMADE DRESSING?

I like to store in a mason jar or salad shaker like this one from OXO. I like that it has an easy pour spout and you can seal it closed. After I make my dressing I like to keep it chilled for at least 30 minutes before serving. Just know that when making homemade salad dressing it’s normal if it separates. Just give it a shake or stir before your ready to pour.

Nutrition