Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fall Harvest Quinoa Salad

  • Author: Charlotte Flores
  • Total Time: 55 minutes
  • Yield: Serves 6

Description

Fall Harvest Quinoa Salad is a vibrant, nutrient-packed dish that perfectly captures the essence of autumn. With its nutty quinoa, roasted butternut squash, crisp apples, and crunchy pecans, this salad offers a delightful blend of sweet and savory flavors. Tossed in a warm dressing with maple syrup and spices, it’s an unforgettable addition to any fall gathering or cozy weeknight meal.

Ingredients

Scale
  • 1 cup tri-color quinoa
  • 2 cups vegetable broth (or water)
  • 2 cups diced butternut squash
  • 2 medium Honeycrisp apples, chopped
  • 1/2 cup pecans, toasted
  • 1/2 cup dried cranberries
  • 2 cups fresh spinach or kale
  • 3 tablespoons olive oil (plus extra for roasting)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water and combine with vegetable broth in a saucepan. Bring to a boil, reduce heat to low and simmer for about 15 minutes until liquid is absorbed.
  2. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, pepper, and cinnamon. Roast on a lined baking sheet for about 25 minutes until golden brown.
  3. Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
  4. Chop apples into bite-sized pieces.
  5. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, pepper, and additional cinnamon if desired.
  6. In a large bowl, fluff cooked quinoa with a fork and add roasted squash, chopped apples, pecans, cranberries, and fresh greens. Drizzle with dressing and toss gently.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: For added protein, consider incorporating grilled chicken or chickpeas. For a vegan option, simply omit cheese or use plant-based alternatives. Leftovers can be stored in an airtight container in the fridge for up to four days.

Have you made this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://missmemesplace.com/2025/07/31/delightful-fall-harvest-quinoa-salad-recipe-to-savor/