Cozy Fall Harvest Quinoa Salad

As the leaves turn golden and the air grows crisp, it’s time to embrace the flavors of autumn with our delicious Fall Harvest Quinoa Salad!

This superfood is not only nutritious but also incredibly versatile.

We’ll guide you through creating a mouthwatering quinoa salad that celebrates the best of fall’s bounty.

Get ready to tantalize your taste buds and nourish your body with this cozy, seasonal delight!

Ingredients for Your Fall Harvest Quinoa Salad

Let’s start with the star-studded cast of ingredients that make this salad a true autumn sensation:

• Quinoa: The star of the show! This protein-packed pseudo-grain forms the base of our salad.
• Seasonal vegetables: Think roasted butternut squash, crisp apples, and Brussels sprouts. These add color, texture, and a burst of fall flavors.
• Protein options: Grilled chicken, tofu, or chickpeas – choose your favorite to make this salad more filling.
• Nuts and seeds: Pumpkin seeds, pecans, or walnuts add a delightful crunch and healthy fats.
• Dried fruits: Cranberries or cherries bring a touch of sweetness to balance the savory elements.
• Fresh herbs and spices: Sage, thyme, and a hint of cinnamon capture the essence of autumn.
• Dressing ingredients: Olive oil, apple cider vinegar, and a drizzle of maple syrup create a perfectly balanced dressing.

Nutritional Benefits of Fall Harvest Quinoa Salad

This isn’t just any salad – it’s a nutritional powerhouse! Here’s why:

• Quinoa provides all nine essential amino acids, making it a complete protein source.
• Butternut squash and apples are rich in vitamins A and C, boosting your immune system for the colder months.
• Nuts and olive oil offer healthy fats that help with nutrient absorption.
• The fiber from whole grains and vegetables supports digestive health.
• Antioxidants in the colorful veggies and fruits fight inflammation and support overall wellness.

Meal Prep and Storage Tips

Make your life easier with these meal prep hacks:

• Cook quinoa and roast veggies in advance – they’ll keep in the fridge for 3-4 days.
• Store components separately and assemble just before eating to keep everything fresh.
• Use glass containers to avoid any plastic taste and to see what’s inside easily.
• If you’re adding protein like chicken, store it separately and add it when serving.
• The assembled salad will stay fresh in the fridge for 2-3 days. Just give it a quick toss before eating!

Pairing Suggestions and Serving Ideas

Take your Fall Harvest Quinoa Salad to the next level with these ideas:

• Serve alongside a warming butternut squash soup for the ultimate autumn meal.
• Pair with a glass of crisp apple cider or a pumpkin spice latte for peak fall vibes.
• Present in a hollowed-out pumpkin for a show-stopping Thanksgiving side dish.
• Turn it into a main course by adding extra protein and serving over a bed of mixed greens.
• For a vegan version, skip the cheese and use maple-roasted chickpeas as your protein.

Recipe FAQ’s

Can I make this salad ahead of time?

Yes! You can prepare the components up to 3 days in advance and assemble just before serving.

Can I add cheese to this salad?

Certainly! Crumbled feta or goat cheese would be delicious additions.

How can I make this salad vegan?

This salad is already vegan! Just ensure you’re using vegetable broth when cooking the quinoa.

Fall Harvest Quinoa Salad

This Fall Harvest Quinoa Salad is a perfect embodiment of autumn flavors, combining nutty quinoa with roasted butternut squash and Brussels sprouts, crisp apples, and crunchy pumpkin seeds.

The maple-cinnamon dressing ties all the flavors together, creating a harmonious blend of sweet and savory.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American, Mediterranean

Servings 4 Servings

Calories 380 kcal

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
• ⅓ cup dried cranberries
• ⅓ cup pumpkin seeds or chopped pecans
• 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

Instructions

 

Cook quinoa:

• Rinse quinoa thoroughly.
• In a medium saucepan, combine quinoa and water/broth.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until water is absorbed.
• Fluff with a fork and let cool.

Roast vegetables:

• Preheat oven to 400°F (200°C).
• Toss cubed butternut squash and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
• Let cool.

Make dressing:

• In a small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, and maple syrup.

Assemble salad:

• In a large bowl, combine cooled quinoa, roasted vegetables, diced apple, dried cranberries, pumpkin seeds (or pecans), chopped sage, and thyme leaves.
• Pour dressing over the salad and toss gently to combine.
• Season with salt and pepper to taste.

Serve:

• Can be served immediately or chilled for an hour to let flavors meld.

Keyword Fall Harvest Quinoa Salad