Harvest Quinoa Salad is a delightful way to celebrate the flavors of fall. This vibrant salad features fluffy quinoa, roasted butternut squash, dried cranberries, and toasted pecans, all tossed in a maple vinaigrette. Perfect for autumn gatherings, this salad not only tastes fantastic but is also packed with nutrients, making it a great addition to your healthy weeknight dinners. Let’s dive into how to prepare this beautiful dish that embodies the essence of the season!

Why You’ll Love This Harvest Quinoa Salad

This autumn quinoa salad recipe is not just delicious; it’s also highly nutritious. Here’s why you’ll fall in love with it:

Rich in flavor and texture, thanks to seasonal ingredients.
Easy to prepare, perfect for quinoa salad for fall gatherings.
Loaded with vitamins and minerals, making it a healthy choice.
Versatile enough to serve warm, at room temperature, or cold.
Great for meal prep; it stores well for quick lunches.
Offers a balance of carbohydrates, protein, and healthy fats.
Can be customized with your favorite quinoa salad with roasted vegetables.

Ingredients for Harvest Quinoa Salad

Gather these items:

1 cup quinoa (uncooked)
2 cups vegetable broth
2 cups butternut squash (cubed)
3 cups kale (stems removed and chopped)
½ cup dried cranberries
½ cup pecans (roughly chopped)
2 tablespoons olive oil (for roasting)
salt and pepper to taste
¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

How to Make Harvest Quinoa Salad Step-by-Step

Step 1: Turn your oven to 400°F and line your baking sheet with parchment paper for easy cleanup.
Step 2: Toss butternut squash with olive oil, salt, and pepper on your prepared baking sheet evenly.
Step 3: Roast the squash for twenty-five to thirty minutes, giving it a stir halfway, until golden brown.
Step 4: Rinse quinoa really well under cold water using a fine-mesh strainer to remove bitterness completely.
Step 5: Put quinoa and vegetable broth in your saucepan, bring to a boil, then turn the heat low.
Step 6: Cover and let quinoa simmer for fifteen minutes until all the liquid disappears and it’s fluffy.
Step 7: Take quinoa off the heat and let it rest covered for five minutes, then fluff it.
Step 8: Spread pecans on a small baking sheet and toast for five to seven minutes until fragrant.
Step 9: Remove kale stems and chop leaves into pieces, then massage with your hands for two minutes.
Step 10: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
Step 11: Mix cooked quinoa, roasted squash, massaged kale, cranberries, and pecans in your large mixing bowl together.
Step 12: Pour that maple dressing over everything and toss gently until it’s all coated and combined perfectly. Let your salad sit for ten minutes before serving so the flavors can blend beautifully together.
Step 13: Give it a taste and add more salt, pepper, or maple syrup if you want. Serve it warm, at room temp, or cold – whatever you prefer – and ENJOY!

Pro Tips for the Best Harvest Quinoa Salad

Keep these in mind:

For a richer flavor, try roasting the kale for a few minutes.
Mix in some roasted sweet potatoes for a healthy quinoa salad with sweet potatoes.
Use a variety of seasonal vegetables for a customizable dish.
Store leftovers in an airtight container in the refrigerator for up to three days.

Best Ways to Serve Harvest Quinoa Salad

This salad is incredibly versatile! Here are some fantastic serving ideas:

Serve as a side dish for your Thanksgiving feast; it’s a great quinoa salad with cranberries and nuts.
Pair it with grilled chicken or fish for a complete meal.
Use it as a filling in wraps or as a base for a hearty lunch bowl.

How to Store and Reheat Harvest Quinoa Salad

If you have leftovers, store the salad in an airtight container in the fridge. It can last for up to three days. To reheat, gently warm it in the microwave or enjoy it cold for a refreshing meal prep option.

Frequently Asked Questions About Harvest Quinoa Salad

What is a harvest quinoa salad?

A harvest quinoa salad is a nutritious dish that typically features quinoa combined with seasonal vegetables, nuts, and a flavorful dressing, making it perfect for autumn gatherings.

Can I make harvest quinoa salad ahead of time?

Yes! This salad is great for meal prep. You can make it a day in advance, allowing the flavors to meld together beautifully.

How do I avoid common mistakes with harvest quinoa salad?

Ensure you rinse the quinoa thoroughly to remove its natural bitterness, and be careful not to overcook the vegetables to maintain their texture and flavor.

Variations of Harvest Quinoa Salad You Can Try

Feel free to experiment with these variations:

Add apples or pumpkin for a sweet twist in your salad.
Incorporate feta cheese and pomegranate for a Mediterranean flair.
For a vegan option, skip the feta and use additional nuts or seeds.
Mix in roasted Brussels sprouts or cauliflower for added crunch and flavor.

Harvest Quinoa Salad: 7 Irresistible Autumn Flavors - Harvest Quinoa Salad - main visual representation

Harvest Quinoa Salad: 7 Irresistible Autumn Flavors

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Author: Sarah
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A vibrant fall salad featuring fluffy quinoa, roasted butternut squash, dried cranberries, toasted pecans, and kale tossed in maple vinaigrette. Perfect for autumn gatherings or healthy weeknight dinners.

Ingredients

Scale

1 cup quinoa (uncooked)
2 cups vegetable broth
2 cups butternut squash (cubed)
3 cups kale (stems removed and chopped)
½ cup dried cranberries
½ cup pecans (roughly chopped)
2 tablespoons olive oil (for roasting)
salt and pepper to taste
¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Turn your oven to 400°F and line your baking sheet with parchment paper for easy cleanup.
Toss butternut squash with olive oil, salt, and pepper on your prepared baking sheet evenly.
Roast the squash for twenty-five to thirty minutes, giving it a stir halfway, until golden brown.
Rinse quinoa really well under cold water using a fine-mesh strainer to remove bitterness completely.
Put quinoa and vegetable broth in your saucepan, bring to a boil, then turn the heat low.
Cover and let quinoa simmer for fifteen minutes until all the liquid disappears and it’s fluffy.
Take quinoa off the heat and let it rest covered for five minutes, then fluff it.
Spread pecans on a small baking sheet and toast for five to seven minutes until fragrant.
Remove kale stems and chop leaves into pieces, then massage with your hands for two minutes.
Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
Mix cooked quinoa, roasted squash, massaged kale, cranberries, and pecans in your large mixing bowl together.
Pour that maple dressing over everything and toss gently until it’s all coated and combined perfectly. Let your salad sit for ten minutes before serving so the flavors can blend beautifully together.
Give it a taste and add more salt, pepper, or maple syrup if you want. Serve it warm, at room temp, or cold – whatever you prefer – and ENJOY!