• 1 cup uncooked tri-color quinoa (or any quinoa you have)
  • 1 cup cubed and roasted butternut squash
  • 1 apple, diced
  • 1 green onion, thinly sliced
  • 2 cups baby kale or spinach, chopped
  • 1/3 cup dried cranberries
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons pepitas (raw or roasted pumpkin seeds)
  • salt and pepper to taste
Cider Vinaigrette Ingredients:
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 2 teaspoons extra virgin olive oil
  • salt and pepper to taste
1.  Rinse and drain the quinoa then add it to a medium saucepan with 2 cups of salted water.
2.  Bring the water to a boil then reduce the heat to low and stir.  
3.  Cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
4.  Remove the quinoa from the heat and let it cool to room temperature.
5.  Prepare the cider vinaigrette: Combine the apple cider, vinegar, and shallots in a small saucepan.
5.  Bring the mixture to a boil over medium high heat.
6.  Let it cook for about 8 minutes or until it has reduced to a 1/2 cup.
7.  Remove from the heat and let cool.  After cooled, pour into a jar or measuring cup and whisk in the remaining vinaigrette ingredients.
8.  In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds, and pepitas.
9.  Mix in the desired amount of cider vinaigrette and season with salt and fresh ground pepper as needed.
10. Enjoy!

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Harvest Quinoa Apple Salad
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Thank you to for the recipe!