Fall Harvest Spinach Salad

This hearty quinoa and spinach salad is a celebration of fall flavors and feel-good nutrition. Tender baby spinach, roasted butternut squash, and crisp apple create a colorful base, while pepitas and dried cranberries add a perfect mix of crunch and sweetness. Tossed in a creamy, tangy tahini-maple dressing with hints of garlic and lemon, every bite is packed with plant-based goodness and rich umami flavor from nutritional yeast and Bragg’s aminos.

It’s the kind of dish that works beautifully as a wholesome lunch or a vibrant side at any gathering. Fresh, nourishing, and satisfying—this salad proves healthy eating doesn’t have to be boring.

Ingredients

• 4 cups fresh baby spinach, chopped

• 1½ cups cooked then cooled quinoa (cooked according to package directions)

• ¾ cup butternut squash, chopped

• 1 medium apple, peeled and chopped

• ⅓ cup pepitas (pumpkin seeds)

• 3 tablespoons dried cranberries

• 2 tablespoons tahini

• 2 tablespoons apple cider vinegar (or water)

• 2 tablespoons lemon juice

• 2 tablespoons Bragg’s liquid aminos (tamari or coconut aminos substitute)

• 4 tablespoons nutritional yeast

• 2 teaspoons minced garlic (1‒2 cloves)

• 2 teaspoons maple syrup

• pinch of salt & pepper 

Directions

1. Prepare the squash:

   Peel and cut the butternut squash in half, scraping out the seeds. Cut into ½-inch cubes and place on a lightly oiled baking sheet. Roast at 400°F for 30‒40 minutes, turning once or twice, until tender and slightly browned.
   

2. Assemble the salad:

   While the squash roasts, combine spinach, cooked quinoa, chopped apple, pepitas, and dried cranberries in a large mixing bowl.
   

3. Prepare the dressing:

   Add tahini, apple cider vinegar, lemon juice, liquid aminos, nutritional yeast, minced garlic, and maple syrup to a blender. Blend until smooth and creamy.
   

4. Combine and serve:

   Once the squash is roasted and slightly cooled, add it to the salad bowl. Pour the dressing over the ingredients and toss to coat. Serve immediately for a warm, nourishing fall salad.