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Full of fall flavors and vibrant colors, this harvest fall quinoa salad with apples, Brussels sprouts, and butternut squash is perfect for your fall/holiday table!
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Why You’ll Love This Recipe
With nutty quinoa, roasted fall veggies (taking advantage of the delicious fall harvest or even Thanksgiving leftovers!), crisp apple, nutrient-rich kale, and a bright orange dressing, this cozy, hearty fall quinoa salad is a must-have dish this season. It’s bursting with texture and flavor, making it a crowd-pleasing salad for Thanksgiving, potlucks, and fall dinners.
The best part? It’s super customizable, meal-prep friendly, and can be enjoyed warm or chilled. No matter how you enjoy it, this wholesome, filling salad brings together the best of the harvest season in every satisfying bite.
You might also enjoy my easy apple pecan salad, kale quinoa salad, and/or roasted beet and quinoa salad.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- Dried cranberries: For sweetness and chew.
- Pomegranate: For bursts of sweet-tart, juicy flavor.
- Chickpeas: Add protein and extra fiber to the butternut quinoa salad with canned or crispy air friyer chickpeas.
- Avocado: For rich creaminess with heart-healthy fats and antioxidants.
- Other veg: Like oven charred broccoli or roasted beets.
- Tofu feta cheese: Sprinkled over the top for rich, creamy flavor.
- Sweetener: Boost the sweetness in the dressing with maple syrup or agave to taste.
- Balsamic vinegar: (if you add sweetener) Add a splash for extra bright tang. Apple cider vinegar works, too.
- Alternative dressing: In the mood for something creamy? Try this easy miso tahini dressing.
How to Make Fall Quinoa Salad
Step 1: Meanwhile, rinse, trim (removing any wilting leaves first), and halve the Brussels sprouts. Slice the onion into wedges, and peel and dice the butternut squash into 1-inch pieces. Spread the vegetables across the tray, keeping types separate – not mixed.
Step 2: Sprinkle Italian Seasoning over the Brussels sprouts and pumpkin spice over the squash, then season all veggies with salt and a drizzle of olive oil. Roast for 25-30 minutes, until tender and a little charred.
Step 3: Add the quinoa, water, and bouillon to a medium-lidded saucepan and stir. Bring to a boil, cover, lower to a simmer, and cook undisturbed for 15 minutes. Then, turn off the heat and let it sit, covered, for 10 minutes undisturbed.
Step 4: In the salad bowl (or a jar), mix the olive oil, Dijon mustard, orange juice, water, salt, and pepper. Mix/whisk thoroughly and set aside.
Optionally lightly toast the quinoa until fragrant, first, for a nuttier flavor.
Step 5: Let the vegetables and quinoa cool until it’s only a little warm. Squeeze the garlic cloves from the head once cool enough to handle, and mash with a fork. Also, core, optionally peel, and dice the apple.
Step 6: Transfer the quinoa to the salad bowl, add a splash of the dressing and some of the garlic, and mix well. Then, stir in the kale – the heat will slightly wilt it. Toss in half of the roasted vegetables and apple. Top the quinoa fall salad with the remaining vegetables, apple, and a sprinkle of pumpkin seeds. Serve with the dressing on the side. Enjoy!
If it’s cool before adding the kale, massage it in a little dressing before adding it.
FAQs
Absolutely – just add the apple and pumpkin seeds just before serving to maintain their texture.
First, if the squash is tough, microwave it for 30 seconds so it’s a bit easier to cut.
Start by slicing off the top and bottom (¼-½ inch), then use a vegetable peeler to peel the squash.
Next, place it upright on a chopping board and chop it in half, using a spoon to remove any seeds/stringy flesh.
Cut each half into half one more time, this time widthwise, then slice those into ¾-1-inch strips, then dice those into ¾-1-inch cubes.
Pro Recipe Tips
- For more flavor: Toast the quinoa until fragrant before cooking it. This brings out its nutty flavor further.
- Add some dressing while warm: Add up to ⅓ of the dressing. The warm quinoa soaks it up quickly for an overall more flavored autumn quinoa salad.
- To save time: (and effort) Use pre-cut butternut squash/trimmed sprouts.
Serving Suggestions
Enjoy this fall harvest quinoa salad warm or chilled as a side or main alongside:
- Protein (like tofu steak, quick crispy pan-fried tofu, vegan chick’n, etc.)
- Soup (easy vegan pumpkin soup, hearty pureed veggie soup, creamy vegan tomato basil soup, etc.)
- Bread (like these easy vegan dinner rolls, no knead bread, or sweet potato cornbread)
- A sandwich (like a mushroom sandwich or sweet potato sandwich)
Storage Instructions
Store: Leave to cool and store this Thanksgiving quinoa salad in an airtight container in the refrigerator for 3-5 days. Store the salad and dressing separately.
Freeze: You can freeze cooked quinoa and roasted veg (I prefer to do so separately) in freezer-safe containers/bags for up to 3 months. Then, thaw in the fridge overnight.
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Fall Quinoa Salad
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Ingredients
- 1 pound of Brussels sprouts trimmed and halved
- 2 pounds butternut squash peeled and cubed
- 1 red onion sliced into wedges
- 1 head of garlic cut ½ inch from the top
- 1 teaspoon of Italian seasoning
- ½ teaspoon of pumpkin spice
- 1 tsp kosher salt
- 3 tablespoons of olive oil
- 1 cup of uncooked quinoa washed
- 1 ¾ cups of water
- 1 low-sodium bouillon cube
- 2 cups of baby kale
- 1 large apple diced
- ¼ cup of pumpkin seeds
Dressing
- 2 tablespoons of olive oil
- ½ teaspoon of Dijon mustard
- ¼ cup of orange juice
- 2 tablespoons of water
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper or a silicon mat. Set aside.
- Place the Brussels sprouts, butternut squash, onion, and head of garlic on the baking sheet. Do not mix them together – keep each ingredient in a section of the baking sheet.
- Sprinkle the Italian seasoning on top of the Brussels sprouts, and sprinkle the pumpkin spice on top of the butternut squash. Sprinkle salt and drizzle the olive oil all over the Brussels sprouts, butternut squash, onions, and garlic. Make sure to drizzle olive oil right into the cut part of the garlic head.
- Mix the spices and oil into the veggies, but still keep them separate on the baking sheet.
- Roast them for 25 minutes.
- While the veggies are in the oven, cook the quinoa.
- Place the quinoa in a medium saucepan with a lid. Add the water and bouillon cube. Bring to a boil, cover with the lid, lower the heat to a simmer, and cook undisturbed for 15 minutes. Turn off the heat, leave it covered, and allow it to rest for 10 minutes undisturbed.
- In the meantime make the dressing. In a large bowl mix the olive oil, dijon mustard, orange juice, water, salt, and pepper. Mix well and transfer the mixture into a jar with a lid.
- Once the roasted veggies are done, remove the garlic head and set it aside to cool. Once it is cooled to the touch, squeeze it until the garlic cloves begin to pop out. They will be soft and creamy. Using a fork, mash them until they become a paste.
- Place the quinoa into the salad bowl, and mix it well to absorb some of the leftover salad dressing and the garlic paste. Add the kale and mix well. The heat of the quinoa will slightly wilt the kale.
- Add half of the roasted vegetables and half of the diced apple. Toss well.
- Top with the remaining roasted vegetables, apples, and sprinkle some pumpkin seeds.
- Serve with the dressing on the side.
Notes
- For more flavor: Toast the quinoa until fragrant before cooking it. This brings out its nutty flavor further.
- Add some dressing while warm: Add up to 1/3 of the dressing. The warm quinoa soaks it up quickly for an overall more flavored autumn quinoa salad.
- To save time: (and effort) Use pre-cut butternut squash/trimmed sprouts.
![completed Roasted Pumpkin Couscous Salad [Hot or Cold] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2023/10/Pumpkin-Couscous-Salad-Plant-Based-on-a-Budget-18-378x378.jpg)
I used pre-cut butternut squash and I’m thinking the sizes weren’t consistent as some bites could have used a longer roast. Otherwise this was delicious. I did deviate and blended the roast garlic into the dressing (with an immersion blender) – I’d probably make a bit more dressing next time, too. Also had to use baby arugula because the baby kale was not available the day before thanksgiving (surprise surprise) and it worked out very well. I sort of covered it all with the warm quinoa and veggies to give it a few full minutes to wilt.
Love it! So glad it turned out yummy for you 🙂
Such a yummy salad!