Fall Quinoa Salad with Butternut Squash and Apples

Fall Quinoa Salad with Butternut Squash and Apples

It's been rainy and gray all week. The nights are starting to get colder and it feels that summer is slowly slipping away from us. Luckily for me and my fellow Vermonters, Fall in this state is spectacular. This is the bright, colorful, and fabulous season that buffers our glorious summers with our freezing winters.

Although I'm sad to see summer disappearing before my eyes, Fall in Vermont is truly fantastic. The colors on the trees are breathtaking. The weather is gorgeous. The state literally glows for two months. And to top it off, we have the best, freshest, tastiest food on earth.

Our apples are the heart and soul of this season. All year I wait patiently for our natural food coop to have locally grown apples. From the day they arrive, my meals are transformed and are instantly inspired by this delightful little fruit. Whichever way they are used, apples are always tasty. The wide varieties bring a unique flavor and texture with each and will distinguish a dish in very interesting ways. Sweet, savory, crunchy or smooth, apples bring complexity to your kitchen that you may never have expected.

I was walking through the produce section this weekend, aimlessly wandering trying to find inspiration for our week's dinner and there in front of me are apples. A big, wooden crate, overflowing with fresh local apples. Early reds. I could not have been more thrilled.

I have now had an apple every single day. But tonight, the inspiration was deeper. We had a beautiful day and it really felt like Fall was on the horizon. Tonight deserved a meal that was packed with the best seasonal flavors I could think of: apples, butternut squash, and pecans.

Fall in love with quinoa this season

Preheat your oven to 400° F.

Prepare your ingredients:

• 1 cup dry quinoa
• 1 medium butternut squash, peeled and chopped into bite size pieces
• 1 small apple (preferably of a local variety)
• 1 15oz can chickpeas, rinsed and drained
• 1 cup pecans
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt & pepper to taste

Toss the chopped butternut squash in olive oil in a medium bowl and add pepper for extra flavor. Place the coated squash on a baking sheet and let them roast for 15 - 20 minutes, flipping half way through.

Once you flip the squash, start your quinoa. Bring 2 cups of water to boil, add your dry quinoa and let simmer for 8 - 10 minutes.

While the squash and quinoa are cooking, prepare your apple and pecans. Core the apple first then chop it into mini bite size pieces. Chop your pecans and toast them in a toaster over or small fry pan.

When the quinoa is almost done, toss your chickpeas into the pot to heat them up.

Pull the squash out of the oven and let cool for 2 - 3 minutes.

Transfer the quinoa and chickpea mixture to a bowl. Toss in the rest of your ingredients and serve immediately. As an accompaniment, I served this warm salad over a bed of sauteed kale with a balsamic drizzle.

We are welcoming this season with open arms! This is so deliciously Fall.