Description
This Fall Quinoa Salad is packed with cozy seasonal flavors, vibrant roasted vegetables, fluffy quinoa, sweet dried cranberries, crunchy pecans, and creamy feta cheese. It’s the perfect easy recipe for a healthy lunch, quick dinner, holiday side dish, or meal prep idea during the cooler months. The balance of sweet, savory, and tangy flavors makes every bite satisfying while still feeling fresh and nourishing. Whether you’re searching for healthy food ideas, easy dinner recipes, vegetarian meals, or colorful autumn salad recipes, this Fall Quinoa Salad delivers comfort and nutrition in one beautiful bowl. It can be served warm, cold, or at room temperature, making it incredibly versatile for busy weekdays, gatherings, or festive holiday meals.
Ingredients
1 cup quinoa
2 cups vegetable broth
3 cups butternut squash, diced
2 cups Brussels sprouts, halved
1 can chickpeas, drained and rinsed
1/2 cup dried cranberries
2 cups fresh spinach
1/2 cup feta cheese, crumbled
1/2 cup pecans
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
1. Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness.
2. Add quinoa and vegetable broth to a saucepan. Bring to a boil, reduce heat, cover, and simmer until the liquid is absorbed and the quinoa becomes fluffy.
3. Preheat the oven to 400°F.
4. Spread diced butternut squash and halved Brussels sprouts onto baking sheets.
5. Drizzle the vegetables with olive oil and season with salt and black pepper.
6. Roast the vegetables until tender and lightly caramelized around the edges.
7. Toast the pecans in a dry skillet over medium heat until fragrant and lightly golden.
8. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, garlic, and a small amount of olive oil to create the dressing.
9. In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas, spinach, dried cranberries, and toasted pecans.
10. Pour the dressing over the salad and toss gently until evenly coated.
11. Sprinkle feta cheese and fresh parsley over the top before serving.
12. Serve warm, chilled, or at room temperature.
Notes
Roast the vegetables in a single layer to achieve crispy caramelized edges instead of steaming them.
Rinse the quinoa well before cooking to remove its natural bitter coating and improve flavor.
For the freshest texture, add the spinach and feta cheese after the roasted vegetables cool slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg