Fall Harvest Quinoa Salad Recipe: Autumn in a Bowl

Crisp autumn winds whisper secrets about this delightful fall harvest quinoa salad that brings warmth to your kitchen.

Cool mornings inspire comfort food combinations that dance with seasonal produce.

Nutty quinoa mingles with roasted butternut squash, creating a symphony of textures and flavors.

Tart cranberries and toasted pecans add unexpected bursts of excitement to each forkful.

Earthy herbs weave through the dish, connecting every ingredient with subtle elegance.

Vibrant colors reflect the landscape outside your window, promising a meal that nourishes both body and soul.

Savor this recipe and let the essence of fall embrace you completely.

What Makes Fall Quinoa Salad So Good

• A hearty, nutritious quinoa salad that celebrates autumn's bounty with minimal kitchen effort.
• Simple oven-roasting technique transforms butternut squash and Brussels sprouts into caramelized, flavor-packed ingredients without constant monitoring.
• Uses affordable, accessible ingredients like quinoa, seasonal vegetables, and pantry staples to create a restaurant-quality dish at home.
• Perfect as a standalone lunch, side dish, or potluck contribution that impresses with minimal cooking skills and adapts to various dietary preferences.

Ingredients in Fall Quinoa Salad

• Quinoa: Protein-packed, gluten-free grain base for the salad.
• Water or Broth: Liquid for cooking quinoa.

• Butternut Squash: Sweet, hearty autumn vegetable that adds warm flavor.
• Brussels Sprouts: Nutty and crisp vegetable that roasts beautifully.

• Olive Oil, Apple Cider Vinegar, Maple Syrup: Tangy and sweet dressing components.
• Salt, Pepper: Essential seasoning for balancing flavors.

• Apple, Dried Cranberries: Fresh and tart fruit elements.
• Pumpkin Seeds or Pecans: Crunchy textural component.
• Sage, Thyme Leaves: Aromatic herbs that highlight fall flavors.

How to Make Fall Quinoa Salad

Step 1: Prepare Quinoa Base

Thoroughly rinse quinoa under cool water to remove any bitter coating.

Place quinoa in a medium saucepan and add liquid.

Cook over medium heat, bringing to a gentle boil before reducing to a soft simmer.

Allow quinoa to cook until liquid is completely absorbed and grains become fluffy.

Remove from heat and let cool completely.

Step 2: Roast Seasonal Vegetables

Preheat the oven to a toasty 400°F.

• Butternut squash
• Brussels sprouts

Chop vegetables into bite-sized pieces.

Drizzle with olive oil and sprinkle with salt and pepper.

Spread vegetables evenly on a baking sheet.

Roast until edges turn golden brown and vegetables become tender, stirring midway through cooking time.

Step 3: Create Vibrant Dressing

• Olive oil
• Apple cider vinegar
• Maple syrup

Blend until ingredients are well combined and create a smooth, glossy texture.

Step 4: Assemble Salad Masterpiece

• Cooled quinoa
• Roasted vegetables
• Diced apple
• Dried cranberries
• Pumpkin seeds
• Chopped sage
• Thyme leaves

Gently pour dressing over the mixture.

Toss ingredients carefully to ensure even coating.

Season with additional salt and pepper to taste.

Step 5: Serve and Enjoy

The salad can be served immediately for a warm, comforting meal.

Alternatively, chill for an hour to allow flavors to meld and intensify.

Perfect for autumn gatherings or a satisfying personal lunch.

Pro Tips for Fall Quinoa Salad

• Remove bitter coating called saponin by rinsing quinoa under cold water using a fine-mesh strainer before cooking to enhance overall flavor.
• Cut butternut squash and Brussels sprouts into uniform sizes to ensure even cooking and achieve perfect caramelization with beautiful golden-brown edges.
• Whisk olive oil, apple cider vinegar, and maple syrup carefully to create a harmonious sweet-tangy dressing that complements the earthy roasted vegetables.
• Add crunchy pumpkin seeds or pecans to introduce delightful textural contrast against soft quinoa and tender roasted vegetables for a more interesting eating experience.
• Letting the salad rest in the refrigerator for an hour allows ingredients to marinate and develop richer, more complex taste profiles.

Keeping Fall Harvest Quinoa Salad Fresh

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep dressing separate to prevent salad from becoming soggy.
• Transfer to freezer-safe container, seal tightly, and freeze for up to 2 months. Note that texture of apples and fresh herbs might change slightly upon thawing.
• Gently warm in microwave for 30-45 seconds, stirring halfway through. Add a splash of olive oil or water to revive moisture and restore freshness.
• If salad seems dry after storage, quickly toss with additional dressing or drizzle of olive oil before serving to restore vibrant flavors and texture.

Pairings for Fall Quinoa Salad

• Pairing Roasted Autumn Wine: Select a crisp Riesling with slight sweetness that complements the squash's earthy notes and balances the salad's tangy vinaigrette.
• Craft Beer Companion: Choose a medium-bodied amber ale with caramel undertones that echoes the maple syrup and roasted vegetable flavors, creating a harmonious taste experience.
• Perfect Protein Partner: Add grilled chicken seasoned with sage and thyme to enhance the salad's herbal profile and transform the dish into a complete, satisfying meal.
• Sparkling Cider Match: Opt for a dry hard apple cider that mirrors the fresh apple chunks and provides a refreshing counterpoint to the warm roasted vegetables.

Versions of Fall Quinoa Salad to Try

• Vegan Protein Boost: Replace pumpkin seeds with roasted chickpeas or tofu cubes for extra plant-based protein.
• Gluten-Free Garden Edition: Ensure all ingredients are certified gluten-free and swap sage with fresh rosemary for a different herbal note.
• Mediterranean Style Swap: Substitute butternut squash with roasted eggplant, add crumbled feta cheese, and use lemon juice instead of apple cider vinegar.
• Low-Carb Cauliflower Remix: Replace quinoa with riced cauliflower, keep roasted vegetables, and add grilled chicken for a hearty low-carbohydrate version.

FAQs

• Is quinoa healthy?

Quinoa is a nutritional powerhouse, packed with complete protein, fiber, minerals like magnesium and iron, and contains all nine essential amino acids, making it an excellent choice for balanced nutrition.

• Can I use a different type of squash?

Absolutely! You can substitute butternut squash with acorn squash, kabocha, or even sweet potatoes for similar roasted vegetable texture and flavor in this fall harvest salad.

• How do I know when quinoa is cooked correctly?

Quinoa is perfectly cooked when the grains become translucent, develop a tiny spiral-like germ that separates from the seed, and have a fluffy, slightly nutty texture without being mushy or crunchy.

• What if I don't have fresh herbs?

No problem! If you don’t have fresh sage or thyme, you can use dried herbs, just reduce the quantity by half since dried herbs are more concentrated in flavor compared to fresh herbs.

Cozy Fall Harvest Quinoa Salad Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Crisp autumn winds inspire this fall harvest quinoa salad, blending roasted seasonal vegetables with nutty quinoa and maple-kissed dressing. Earthy flavors and colorful ingredients create a wholesome meal that celebrates harvest bounty, inviting you to savor each delightful bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 2 cups butternut squash (cubed)
• 2 cups Brussels sprouts (halved)
• 1 large apple (diced)

Dried and Nutty Additions:

• 1/3 cup dried cranberries
• 1/3 cup pumpkin seeds or chopped pecans

Dressing and Herbs:

• 2 tablespoons fresh sage (chopped)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

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Instructions

1. Thoroughly cleanse quinoa under cool running water to remove any residual bitterness.
2. Transfer quinoa to a medium saucepan and add liquid, using water or broth for enhanced flavor.
3. Heat mixture until it reaches a rolling boil, then reduce temperature to low and simmer for approximately 15-20 minutes, allowing grains to absorb liquid completely.
4. Remove from heat and gently separate quinoa grains with a fork, then set aside to cool to room temperature.
5. Position oven rack in center and preheat to 400°F (200°C) for optimal roasting conditions.
6. Prepare butternut squash and Brussels sprouts by cutting into uniform pieces to ensure even cooking.
7. Drizzle vegetables with olive oil, then season generously with salt and freshly ground black pepper.
8. Distribute vegetables across a rimmed baking sheet, ensuring space between pieces for proper caramelization.
9. Roast vegetables for 20-25 minutes, rotating pan midway to promote uniform browning, until edges turn golden and vegetables become tender.
10. Allow roasted vegetables to cool and reach room temperature.
11. Create dressing by whisking olive oil, apple cider vinegar, and maple syrup until emulsified.
12. Combine cooled quinoa, roasted vegetables, diced apple, dried cranberries, pumpkin seeds, sage, and thyme in a large mixing bowl.
13. Drizzle prepared dressing over salad and gently toss to distribute ingredients and flavors evenly.
14. Adjust seasoning with additional salt and pepper according to preference.
15. Serve immediately or refrigerate for one hour to allow flavors to harmonize and intensify.

Notes

• Rinse quinoa meticulously to remove bitter saponin coating, ensuring a cleaner, more delicate taste.
• Toast quinoa briefly in dry pan before cooking to enhance nutty flavor and add depth to the salad.
• Swap out water with vegetable broth for richer, more complex underlying taste profile.
• Choose firm, fresh butternut squash and Brussels sprouts for optimal roasting results and caramelization.
• Customize salad by substituting seasonal vegetables like roasted sweet potatoes or delicata squash.
• Make ahead and store in refrigerator for up to 3 days, allowing flavors to intensify and develop.
• For gluten-free version, confirm all ingredients are certified gluten-free, especially pre-packaged items.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering, Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg