Warm Harvest Quinoa Salad with Roasted Squash, Apple & Pecans – Ben's Herbs Place

by Ben's Herbs Place

This warm harvest quinoa salad is fall in a bowl: fluffy quinoa, tender kale, caramelized roasted butternut squash, crisp apple, tart cranberries and toasted pecans, all tossed in a simple maple-cider dressing. It's hearty enough for dinner, keeps beautifully for lunches all week and makes a colorful side for the Thanksgiving table. With plant protein from quinoa, plenty of fiber and healthy fats from pecans and olive oil, it's the kind of balanced plate that helps keep energy steady through the sweetest season of the year. For extra everyday support, Ben's Herbs Place carries SugarReg, Berberine, Blood Sugar Formula and Pro-Pancreas to support blood sugar levels already within the normal range.*

Ingredients (about 6 servings)

• 1 medium butternut squash (about 2 lb), peeled, seeded and cut into ¾-inch cubes (about 4 cups)
• 2 Tbsp olive oil
• ½ tsp salt, plus more to taste, and black pepper
• ½ tsp ground cinnamon
• 1 cup dry quinoa, rinsed well
• 2 cups water or low-sodium vegetable broth
• 1 bunch curly kale (about 6 cups), stems removed, finely chopped
• 1 large crisp red apple (Honeycrisp or Gala), cored and thinly sliced
• ⅓ cup dried cranberries (unsweetened or fruit-juice sweetened if you can find them)
• ½ cup pecan halves, toasted
• ⅓ cup crumbled feta or goat cheese (optional)
• A few sprigs fresh thyme, leaves stripped, for garnish

Maple-Cider Dressing

• ¼ cup extra-virgin olive oil
• 3 Tbsp apple cider vinegar
• 1 Tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic, finely grated (optional)
• ¼ tsp salt and a few grinds of black pepper

Steps

1. Heat the oven to 425°F and line a large sheet pan with parchment.
2. Toss the squash cubes with 2 Tbsp olive oil, ½ tsp salt, pepper and the cinnamon. Spread in a single layer and roast 25–30 minutes, turning once, until tender and golden at the edges.
3. Meanwhile, combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, cover, reduce heat to low and simmer 15 minutes. Turn off the heat and let it sit, covered, 5 minutes, then fluff with a fork.
4. Toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring, until fragrant. Let cool and roughly chop a few if you like.
5. Shake or whisk the dressing ingredients together in a jar.
6. Put the chopped kale in a large bowl, add 2 Tbsp of the dressing and massage the leaves with your hands for 1–2 minutes until they soften and turn deep green.
7. Add the warm quinoa, roasted squash, apple slices and cranberries. Pour on most of the remaining dressing and toss gently. Taste and adjust salt and pepper.
8. Top with pecans, feta (if using) and fresh thyme leaves. Serve warm or at room temperature.
9. Meal prep: Store the salad without the apple, pecans and cheese in airtight containers in the fridge for up to 4 days. Keep the extra dressing in a jar. Add fresh apple slices, pecans and cheese just before eating, and enjoy cold or warmed for 60–90 seconds in the microwave.

Family & Prep Tips

• Kids can rinse the quinoa, massage the kale ("give it a squeeze!") and sprinkle on the toppings.
• Picky eaters? Serve the components in separate piles and let everyone build their own bowl.
• Make it a main dish by adding a can of rinsed chickpeas or white beans, or leftover roast chicken or turkey.
• Swap the squash for sweet potato, and the pecans for walnuts or pumpkin seeds (nut-free).
• Pair your plate with a 10–15 minute family walk after dinner, a simple habit for steady energy during the holidays.

Colorful, cozy and ready when you are. Make a big bowl this week and lunch is handled. 🥗🍎🌿

Get herb tips, seasonal recipes & wellness ideas in The Daily Herb

Read today's Daily Herb: Holiday Sweets, Balanced Days →

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.