Fall Harvest Quinoa Salad

This fall harvest quinoa salad is a vibrant celebration of seasonal flavors wrapped in a bowl. The combination of roasted butternut squash, crisp apples, and toasted pecans mingles beautifully with fluffy quinoa, all brought together by a tangy maple-cinnamon dressing that keeps you reaching for more.

I first made this salad when I wanted something both hearty and healthy for a family gathering. It was a hit instantly, becoming a regular especially when the fall harvest is in full swing.

Ingredients You Need

• Tri-color quinoa: creates a nutty, colorful base choose fresh quinoa for best texture
• Vegetable broth: cooks the quinoa adding depth without overpowering other flavors
• Diced butternut squash: brings sweetness and a buttery texture look for firm, unblemished squash
• Honeycrisp apples: provide a crisp, tart contrast select firm apples with vibrant color
• Pecans: toasted for crunch and warmth ensure they are fresh to avoid bitterness
• Dried cranberries: add bursts of sweetness and a chewy texture opt for unsweetened to balance flavors
• Fresh spinach or kale: adds greenery and nutrients pick tender leaves for a milder taste
• Olive oil: is the dressing’s base choose extra virgin for a fruity richness
• Pure maple syrup: offers natural sweetness balance it according to your taste
• Apple cider vinegar: contributes acidity enhancing the dressing’s brightness
• Ground cinnamon: adds warmth and ties the flavors together use fresh ground for a stronger aroma
• Salt and pepper: to taste to season and enhance all ingredients

Detailed Cooking Directions

Build The Quinoa Base:

Rinse quinoa thoroughly under cold water to remove any bitterness. Combine with vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed and quinoa is tender but still fluffy. Let it rest covered for a few minutes before fluffing with a fork to separate the grains.

Roast The Butternut Squash:

Preheat the oven to 400 degrees Fahrenheit. Toss diced butternut squash with olive oil, salt, pepper, and ground cinnamon, ensuring every piece is evenly coated. Spread the squash on a lined baking sheet in a single layer and roast for about 25 minutes until golden and caramelized on the edges while tender inside.

Toast The Pecans:

Heat a dry skillet over medium heat and add pecans. Stir frequently for about 5 minutes until they release their fragrance and slightly darken. Remove promptly to avoid burning and let cool.

Prepare The Dressing:

In a small bowl, whisk together olive oil, pure maple syrup, apple cider vinegar, salt, pepper, and additional cinnamon if desired. Adjust the balance of sweetness and acidity to your liking.

Assemble The Salad:

In a large bowl, gently fluff the quinoa. Add roasted butternut squash, chopped apples, toasted pecans, dried cranberries, and fresh spinach or kale. Drizzle with the prepared dressing and toss gently to combine all ingredients without crushing.

My favorite ingredient in this salad has to be the roasted butternut squash. It transforms with a touch of cinnamon and olive oil into caramelized bites that elevate the entire dish. Every time I make it, the aroma from the kitchen pulls everyone in early.

Smart Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to three days. To keep greens fresh, consider storing them separately and adding just before serving. The dressing may thicken when chilled so let the salad come to room temperature or toss gently if needed.

Ingredient Variations

Swap butternut squash for roasted sweet potatoes or pumpkin to keep the fall vibe with a slight twist. Use walnuts or almonds if pecans are not available, each nut brings its own texture and flavor. For a vegan boost, sprinkle with hemp seeds or add a handful of cooked chickpeas.

Perfect Pairing Ideas

Serve alongside a warm bowl of butternut squash soup to create a comforting autumn meal. Pair with a crisp white wine such as Sauvignon Blanc that complements the fruity and earthy flavors perfectly. Add a crusty whole grain bread to balance the lightness of the salad.

Cultural or Regional Inspiration

This salad draws on the essence of North American fall harvest with ingredients widely revered in the season’s traditional dishes. The maple-cinnamon dressing nods to the rich presence of maple syrup in Canadian and Northeastern US fall cuisine.

This salad shines as a colorful and wholesome expression of autumnal bounty. Whether enjoyed fresh or warmed, it brings a balance of sweet, savory, and tangy flavors that make every bite a celebration of the season.

Frequently Asked Questions

→ How do you cook quinoa perfectly for this salad?

Rinse the quinoa thoroughly to remove bitterness. Simmer it in vegetable broth until the liquid is absorbed, about 15 minutes, then fluff with a fork for a light texture.

→ What’s the best way to roast butternut squash for this dish?

Toss diced squash with olive oil, salt, pepper, and cinnamon, then roast at 400°F (200°C) for about 25 minutes until golden and tender.

→ Can I substitute the greens used in the salad?

Yes, you can use spinach, kale, or a mix of fresh leafy greens depending on your preference and availability.

→ How do toasted pecans enhance the salad?

Toasting pecans brings out their natural oils and adds a crunchy texture and deeper flavor, complementing the salad’s sweetness and earthiness.

→ Is it necessary to use maple syrup in the dressing?

Maple syrup adds a warm sweetness that balances the acidity of apple cider vinegar, but you can adjust the sweetness or substitute with a similar natural sweetener if desired.