Description
A vibrant and hearty Fall Harvest Quinoa Salad featuring roasted delicata squash, crisp apples, pomegranate arils, baby kale, toasted pumpkin seeds, and golden fried halloumi cheese, all tossed in a flavorful turmeric tahini dressing. This warm or room temperature salad combines sweet, savory, and tangy flavors perfect for autumn meals or healthy gatherings.
Ingredients
Scale
Salad
- 1 cup uncooked quinoa
- 1 delicata or acorn squash (halved, seeded, and cut into half circles)
- 2 tablespoons olive oil (for roasting squash)
- 2 tablespoons maple syrup
- 1/2 teaspoon McCormick Ground Cinnamon
- Pinch of McCormick Ground Cayenne Red Pepper (to taste)
- Kosher salt and pepper to taste
- 1 1/2 cups baby kale
- 1 apple (cored and thinly sliced)
- Arils from 1 pomegranate
- 1/4 cup toasted pumpkin seeds or roasted pistachios
- 8 ounces halloumi cheese (sliced; omit if vegan)
- 1 avocado (sliced)
Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil (for dressing)
- 1/2 teaspoon McCormick Ground Turmeric
- Kosher salt and pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water, then cook it according to package directions until fluffy. Set aside and keep warm.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the squash.
- Roast Squash: On a baking sheet, toss the squash slices with olive oil, maple syrup, ground cinnamon, cayenne red pepper, salt, and pepper. Spread them out evenly and roast for 25-30 minutes, tossing twice during cooking, until tender and lightly caramelized.
- Combine Salad Base: In a large bowl, mix the warm cooked quinoa, roasted squash, baby kale, thinly sliced apples, pomegranate arils, and toasted pumpkin seeds. Gently toss everything to combine evenly.
- Cook Halloumi: Heat a medium skillet over medium heat and add a drizzle of olive oil. When hot, pan-fry the halloumi slices for 1-2 minutes on each side until they develop a golden crust. Remove from skillet and drain on paper towels.
- Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, ground turmeric, and season with salt and pepper until smooth and creamy.
- Assemble Salad: Top the quinoa mixture with the fried halloumi and sliced avocado. Drizzle the turmeric tahini dressing over the salad and garnish with extra pomegranate arils if desired. Serve the salad warm or at room temperature.
Notes
- For a vegan version, omit the halloumi cheese and add extra toasted nuts or seeds for protein.
- You can substitute delicata squash with acorn or butternut squash if preferred.
- Adjust the cayenne pepper amount to control the spiciness.
- Make the dressing ahead and store in the refrigerator for up to 3 days.
- Use fresh pomegranate arils and pumpkin seeds for the best texture and flavor contrast.
