By Bailey Rhatigan of the blog ‘Sailor Bailey’

I love summer and fall, and especially the transition between the two. That time of year when you can still enjoy summer fruits while the fall harvest appears in the grocery store.

This mix of summer and fall flavors inspired my Harvest Quinoa Salad with Watermelon Maple Vinaigrette. It has the perfect blend of fall squash flavors and notes of watermelon to remind you of summer!

I use Evolution Fresh Watermelon Juice for that delicious summer zest. If you want to mix things up, Evolution Fresh Orange Juice or Defense Up work great in this recipe. This salad will last for a few days in the refrigerator, so it makes a great meal prep side dish, too!

Serves 2


  • For the Harvest Quinoa Salad:
  • 2 cups of cooked Quinoa
  • 2 cups of blanched kale (lightly cooked in hot water)
  • 1 delicata squash (de-seeded)
  • 3 tbs oil (avocado or olive)
  • 1 cup butternut squash or cubed sweet potato
  • ¼ cup dried cranberries
  • ¼ cup of pecans
  • Salt and Pepper for seasoning
  • Watermelon Maple Vinaigrette Dressing:
  • ½ cup of Evolution Fresh Watermelon Juice
  • 2 tbs Maple Syrup
  • 2 tbs of olive or avocado oil
  • 1 tsp lemon juice


    • Step 1

      For the quinoa salad: Slice up squash or sweet potato and place on baking sheet lined with parchment paper.

    • Step 2

      Drizzle with 1 tablespoon of oil and a sprinkle of salt and pepper. Roast at 400F for approx 15 minutes until browned and tender.

    • Step 3

      Combine squash with remaining ingredients. Set aside and make dressing