Fall Harvest Quinoa Salad
My Fall Harvest Salad Recipe
Looking for a seasonal, nutrient-packed meal to add to your routine? My Fall Harvest Quinoa Salad is the perfect way to celebrate autumn while fueling your body with wholesome ingredients. I love how this colorful, hearty dish brings together quinoa, fall squash (even sweet potatoes), and crisp apples, making it both satisfying and nutritious. Plus, it’s great for batch cooking, so you can enjoy a delicious, filling salad throughout the week.
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Quinoa, a complete protein, is a fantastic base for this salad. When I pair it with roasted sweet potatoes, butternut squash, and fresh greens, the result is a meal packed with fiber, vitamins, and antioxidants. For extra crunch, I like to toss in some pecans or walnuts, and a sprinkle of dried cranberries adds a touch of natural sweetness. It’s a great way to enjoy the best flavors of fall in a single dish.
Whether I’m prepping meals for the week or looking for a healthy, seasonal option to bring to a gathering, this Fall Harvest Quinoa Salad never disappoints. It stores beautifully in the fridge for 4 to 5 days, so I always have a quick, nourishing meal on hand. Give it a try, and I think you’ll love the fresh, comforting taste as much as I do!
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This Fall Harvest Quinoa Salad is a perfect blend of flavors and textures for a light yet hearty meal. With protein-packed quinoa, roasted seasonal vegetables like sweet potatoes and butternut squash, and fresh greens, this salad brings together the best of autumn’s bounty. A sprinkle of crunchy nuts and dried cranberries adds just the right balance of sweetness and crunch. Tossed with a simple, zesty dressing, it’s not only delicious but also easy to make ahead. Ideal for lunch or as a side dish, this salad offers a wholesome, balanced meal that will keep you nourished and energized throughout the day.
FALL HARVEST QUINOA SALAD (6 servings)
Ingredients
2 cups tricolor quinoa {Bobs red mill}
4 cups cooked butternut squash
3 cups fresh spinach/spinach/another green/ arugula
11/2 cup chopped gala, fuji or Honeycrisp apple
1/3 cup dried cranberries
1/3 cup feta cheese
½ cup chopped walnuts
Salt and pepper to taste
Dressing
1/3 cup olive oil
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
1 clove minced garlic
Salt and pepper to taste
Equipment
Saucepan with lid
Strainer or fine mesh sieve
Large mixing bowl
Small bowl or jar with lid
Whisk or fork
Cutting board
Chef’s knife
Measuring cups and spoons
Salad tongs or serving spoon
[Process] | Total Time 30min
Step 1: Cook the Quinoa
In a saucepan, combine the quinoa with water and a pinch of salt. Most quinoa is very clean that you can buy, so you usually do not need to wash prior to this step.
Bring to a boil, reduce to a simmer, cover, and cook until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
Step 2: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
Step 3: Chop Ingredients
While the quinoa cools, chop the apples into bite-sized pieces and roughly chop the walnuts. Set them aside.
Step 4: Assemble the Salad Base
In a large bowl, combine the fresh greens, cooked quinoa, chopped apples, dried cranberries, crumbled feta cheese, and walnuts.
Step 5: Add the Dressing
Pour the prepared dressing over the salad and toss everything together until evenly coated.
Step 6: Season and Serve
Taste and add salt and pepper if needed. Serve immediately, or chill in the refrigerator for 30 minutes.
