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3.73 from 91 votes

Fall Harvest Quinoa Salad.

This warm salad is hearty and full of precious gems like roasted squash, quinoa, kale and cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 552kcal


  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon McCormick Ground Cinnamon
  • pinch of McCormick Ground Cayenne Red Pepper to taste
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple cored + 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

Turmeric Tahini Dressing

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon [McCormick Ground Turmeric | http://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/turmeric-ground]
  • kosher salt + pepper


  • Cook quinoa according to package directions.
  • Preheat the oven to 425 degrees F.
  • On a baking sheet, toss together the squash, olive oil, maple, cinnamon, cayenne and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.
  • In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.
  • Heat a medium skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.
  • Top the quinoa with the fried Halloumi and avocado and drizzle with the turmeric tahini dressing. Garnish with a handful of pomegranate arils if desired. Serve warm or at room temperature.

Turmeric Tahini Dressing

  • In a blender combine the tahini, turmeric, lemon juice, apple cider vinegar, turmeric, salt and pepper. Add 2 tablespoons water and blend until smooth, adding water to thin the dressing until it is pourable. Taste and adjust salt + pepper to your liking.


Calories: 552kcal | Carbohydrates: 42g | Protein: 16g | Fat: 32g | Saturated Fat: 9g | Sodium: 567mg | Potassium: 768mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2020IU | Vitamin C: 35.1mg | Calcium: 467mg | Iron: 3mg