Harvest Quinoa Salad

One word… nutritious! This recipe is FULL of nutrients and fall flavor! Whether it’s on your Thanksgiving table or enjoyed as a weeknight meal, it will not disappoint.

Once again, we’re finding delicious ways to incorporate squash into our recipes while it’s in season. When roasting squash, the go-to is always our Healthy On You® Spice Spice Baby Spice Blend. The warm sweetness of the squash paired with the crisp apple, makes for a bite that screams fall. Take advantage of all the incredible produce that is in season right now and get cooking!


Makes 6 servings

For the Salad

  • 1 cup
    butternut squash, cubed
  • 1 tsp
  • 1 tbsp
    extra virgin olive oil
  • 1 tsp
    sea salt
  • 2 cups
    cooked quinoa
  • ½
    Honeycrisp apple, cubed
  • 6
    pitted dates, roughly chopped
  • ¼ cup
    parsley, chopped

For the Dressing

  •  cup
    extra virgin olive oil
  •  cup
    red wine vinegar
  • 2 tbsp
    shallots, minced
  • 2 tsp
    Dijon mustard
  • sea salt and pepper to taste


  1. Preheat the oven to 400°F. Prepare a baking tray with parchment paper.
  2. Place the Spice Spice Baby, salt and olive oil in a small bowl and mix to combine.
  3. Place the butternut squash in a baking tray, pour the mixture over, and toss to coat. Bake in the oven for 30–35 minutes or until the squash is tender.
  4. Meanwhile, cook the quinoa per the package instructions. 
  5. For the dressing: place all the ingredients in a bowl and whisk vigorously. Season with salt and pepper to taste.
  6. Place the cooked quinoa in a large serving bowl. Layer in the prepared apples, dates, and butternut squash. Lightly toss. Pour dressing over and toss again until well combined. Season to taste with salt and pepper. Sprinkle with chopped parsley and serve! 
Samantha Binkley