October 9, 2019

October Recipe of the Month: Autumn Quinoa Salad


During the fall months, the opportunity to host family gatherings and parties seem to come in abundance. It can be daunting to come up with recipes that work as seasonal side dishes that will wow your guests and aren't time-consuming to make. This seasonal salad is one of our favorites! It will add a great deal of color and fresh flavor to any meal.

Flavors of the Autumn Quinoa Salad

One of the reasons why the Autumn Quinoa Salad is a favorite is it is full of beautiful seasonal items with different flavors and textures that make for the perfect salad.

There are not many seasonal fruits in the fall. However, using dried versions allows you to design fantastic well-rounded recipes. The tart sweetness of the dried cherries are a great addition to different seasonal. You can also consider using dried apricots or figs which are both delicious in this recipe.

The butternut squash and pumpkin seeds add the epitome of fall flavors with a natural sweetness everyone can enjoy. Arugula, in contrast, has that wonderful bite that is always a surprise to the pallet. It is one of those hearty greens that are a fantastic addition to any fall and winter recipe.

Autumn Quinoa Salad - Makes 4 cups


  • 2 cups quinoa, cooked and cooled
  • 1 1/2 cups arugula
  • 1 cup butternut squash - roasted and cut into 1" cubes
  • ⅔ cup dried cherries
  • ⅓ cup roasted pepitas or pumpkin seeds
  • To taste: salt and pepper


  1. Combine everything in a bowl.
  2. Gently toss to mix evenly.
  3. Drizzle with vinaigrette.
  4. Add some fresh minced parsley to the top for a beautiful garnish.

Apple Cider Vinaigrette - Makes 1 cup


  • ¼ cup apple cider vinegar
  • 2 Tbsp Slide Ridge Honey (Slide Ridge Honey is our favorite local honey. In the Beehive state, though, honey comes in abundance, so if you have another favorite you can always substitute.)
  • 2 tsp dijon mustard
  • ½ cup extra virgin olive oil (EVOO)
  • To taste: salt and pepper


  1. Combine everything but the oil in a blender (or in a bowl if you are using an immersion blender).
  2. With the blender running, slowly add the oil until emulsified.
  3. Adjust seasonings as needed.
  4. Whisk well before serving.
  5. Can be kept in your fridge for up to 3 months.

Now that you know how simple this recipe is, prepare it for your fall get together! Remember that the vinaigrette can be kept in your fridge for up to 3 months but the Autumn Quinoa Salad is best served the day of. Enjoy!


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