Fall Harvest Quinoa Salad

This Fall Harvest Quinoa Salad is a colorful mix of quinoa, roasted veggies, and crunchy nuts. It’s healthy, filling, and perfect for chilly days when you want something warm and cozy!

I love how the sweetness of the roasted butternut squash pairs with the nutty quinoa. Toss in some cranberries for a pop of tartness—it’s like autumn in a bowl! 🍂

Key Ingredients & Substitutions

Quinoa: Tri-color quinoa adds visual appeal and a slightly nuttier taste. You can use regular quinoa or even farro for a different texture. Just make sure to adjust the cooking time!

Butternut Squash: This is what gives the salad its sweet flavor. If you can’t find it, try sweet potatoes or even pumpkin. Both will work well when roasted.

Kale or Spinach: I often use kale for added nutrition and crunch, but spinach is great for a milder flavor. You could also try arugula for a peppery kick!

Walnuts: They add a nice crunch, but if you’re allergic, pecans or sunflower seeds can be a tasty alternative. Toast them lightly for extra flavor!

Cheese: I love goat cheese in this salad, but feta works too! If you want a dairy-free option, try crumbled tofu or nutritional yeast for a cheesy flavor.

How Do I Get Perfectly Roasted Butternut Squash?

Roasting butternut squash brings out its sweetness through caramelization, but it can be tricky. Here’s how to ensure it turns out perfectly:

• Peel, seed, and cut the squash into even cubes for uniform cooking.
• Toss with olive oil, a pinch of salt, and pepper to enhance the flavor.
• Spread in a single layer on a baking sheet to avoid steaming; use parchment paper for easy cleanup.
• Flip halfway through cooking to promote even browning.

Keep an eye on it—it’s ready when fork-tender and golden on the edges, typically about 20-25 minutes. Enjoy the delightful aroma while it roasts!

Fall Harvest Quinoa Salad

Ingredients You’ll Need:

For the Salad:

• 1 cup tri-color quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups butternut squash, peeled and diced
• 1 tbsp olive oil (for roasting)
• Salt and pepper, to taste
• 2 cups kale or spinach, roughly chopped
• 1 medium apple, cored and diced
• 1/2 cup walnuts, roughly chopped
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese or feta
• 1/4 cup pomegranate seeds
• 2 tbsp pumpkin seeds (optional)

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

How Much Time Will You Need?

This delicious Fall Harvest Quinoa Salad takes about 15 minutes to prep and 30 minutes to cook, totaling around 45 minutes from start to finish. Perfect for a healthy lunch or a side dish for dinner!

Step-by-Step Instructions:

1. Roasting the Butternut Squash:

First, preheat your oven to 400°F (200°C). Toss the diced butternut squash in a bowl with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash evenly on a baking sheet. Roast in the oven for about 20-25 minutes, or until it’s tender and caramelized. After removing it from the oven, let it cool for a moment.

2. Cooking the Quinoa:

While the squash is roasting, take a medium saucepan and combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil over medium-high heat. Once it boils, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff it with a fork, then let it cool slightly.

3. Mixing the Salad:

In a large mixing bowl, combine the cooled quinoa and roasted butternut squash with the chopped kale or spinach, diced apple, chopped walnuts, dried cranberries, and pomegranate seeds. If you want a little extra crunch, add the pumpkin seeds too.

4. Making the Dressing:

In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and season with salt and pepper to taste. This will give your salad a lovely balance of flavors!

5. Combining Everything:

Pour the dressing over the quinoa and veggie mixture, and toss gently to coat everything evenly. Lastly, sprinkle the crumbled goat cheese or feta over the top.

6. Serve and Enjoy:

Serve the salad immediately for the freshest taste, or let it chill in the fridge for about 30 minutes to allow the flavors to meld together. Enjoy your vibrant and nutritious fall harvest salad!

This salad is not only full of nutritious ingredients but also a perfect way to embrace the flavors of fall. Enjoy every bite! 🍂

Can I Use Other Vegetables in This Salad?

Absolutely! Feel free to swap in your favorite seasonal veggies. Roasted Brussels sprouts, sweet potatoes, or even beets would add great flavor and texture to the salad.

How Long Can I Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, and feel free to add a splash of fresh dressing to revive the flavor!

Can I Make This Salad Vegan?

Yes! To make this salad vegan, simply omit the goat cheese or feta, and switch out honey for maple syrup. You can also use additional nuts or seeds for extra creaminess.

What Type of Quinoa Should I Use?

Tri-color quinoa looks beautiful and adds a nutty flavor, but you can use any type of quinoa you prefer, such as white or red quinoa. Just adjust the cooking time if needed!

Fall Harvest Quinoa Salad

A colorful, cozy salad of nutty quinoa, roasted butternut squash, crisp apple, dried cranberries, crunchy nuts, and tangy-sweet maple-Dijon dressing — perfect for an autumn bowl.

🖨 Print Recipe 📌 Save to Pinterest

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 (approx)

Course Salad / Side Dish

Cuisine American / Fall

Ingredients

• 1 cup tri-color quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups butternut squash, peeled and diced
• 1 tbsp olive oil (for roasting)
• Salt and pepper, to taste
• 2 cups kale or spinach, roughly chopped
• 1 medium apple, cored and diced
• ½ cup walnuts, roughly chopped
• ⅓ cup dried cranberries
• ⅓ cup crumbled goat cheese or feta
• ¼ cup pomegranate seeds
• 2 tbsp pumpkin seeds (optional)
• For the Dressing:
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Cozy Little Things I’m Loving

These are small tools I actually reach for in my own kitchen all the time.

Mueller Power Chopper — the No-Stress Veggie Prep Tool

I love reaching for this chopper when dicing apples, squash, or onions for my salad — it saves me so much time and clean-up.

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Ninja 1500 W Blender + Food Processor System

This powerhouse blender handles everything from blending your dressing to chopping nuts — I use it on repeat.

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Instructions

1. Preheat your oven to 400°F (200 °C). Toss the diced butternut squash in 1 tablespoon of olive oil, season with salt and pepper, and spread it evenly on a baking sheet. Roast for about 20–25 minutes, turning halfway, until tender and caramelized. Let it cool slightly.
2. Meanwhile, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, cover, reduce to low, and simmer for about 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let it cool a bit.
3. In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped kale or spinach, diced apple, walnuts, dried cranberries, and pomegranate seeds. Add pumpkin seeds if using.
4. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup (or honey), 1 teaspoon Dijon mustard, and a pinch of salt and pepper to make the dressing.
5. Pour the dressing over the salad mixture and gently toss to coat everything evenly.
6. Sprinkle the crumbled goat cheese or feta on top, then either serve immediately or chill for 30 minutes in the fridge to let the flavors meld.