This vibrant Fall Harvest Quinoa Salad is autumn in a bowl! It combines roasted butternut squash, fresh kale, crunchy pecans, and dried cranberries. Then it's tossed in the most delicious rosemary maple balsamic dressing! (Vegan, gluten-free, oil-free option.)
Celebrate autumn with this delicious Fall Quinoa Salad made with cozy, seasonal ingredients!
It combines roasted butternut squash, fresh kale ribbons, sweet dried cranberries, and crunchy, tender pecans. Then it's tossed with a delicious & flavorful maple-balsamic dressing with fresh rosemary. (So good!)
This vibrant, healthy salad is great as a holiday side dish, for autumn gatherings, packed lunches, or simply enjoyed at home. I hope you love it as much as I do!
Ingredients for Fall Quinoa Salad
For this recipe you'll toss together in a large bowl:
- Butternut squash: We'll use 4 cups fresh butternut squash for this recipe. I typically need about a 3 lb. squash to yield 4 cups cubed. For convenience, you can purchase pre-cut squash in the produce section of your grocery store. (You'll need about one pound of pre-cubed butternut.) Then we'll roast them in the oven to tender, buttery goodness before adding to the salad.
- White quinoa
- Fresh kale: I use lacinato kale (also called dinosaur kale) but you can use curly kale if desired. You'll need 3 cups chopped kale, which is about half of a bunch.
- Green onions
- Pecans: Dry-roasted or lightly toasted have the best flavor for this salad. If yours are raw, then you can lightly toast them in a skillet over medium heat for about 3-4 minutes, stirring often to prevent burning. Or swap in other nuts like walnuts.
- Dried cranberries: Cranberries are naturally very tart, and dried cranberries are usually sweetened with added sugar. So be sure to look for unsweetened/all natural, or naturally sweetened if desired. (Some dried cranberries are sweetened with apple juice rather than refined sugar which I enjoy.) If you're completely oil-free, look for a brand without oil or just omit them altogether. Pomegranate arils can be substituted, though the flavor and texture will be different.
- Balsamic vinegar: Use anywhere between 1/4 cup and 1/3 cup, depending on how tangy and acidic you like it. (I like it closer to 1/3 cup.)
- Pure maple syrup
- Dijon mustard
- Fresh garlic cloves: Or you can substitute a half teaspoon dried garlic powder if needed.
- Fresh rosemary: This adds beautiful flavor and woodsy aromatics. It really makes the dressing pop!
- White miso: This adds salty, umami flavor to the dressing. But if you don't have this, substitute fine grain salt to taste. You can also add black pepper.
Customizing
Vegetables: Add other veggies to the mixture like roasted Brussels sprouts, sweet potatoes, roasted beets, spinach, etc.
Vegan cheese & fruit: Add dairy-free crumbled feta cheese or pomegranate seeds. Pumpkin seeds could also be a nice addition.
Other grains: Instead of quinoa, try it with cooked brown rice, wild rice blend, farro, bulgur, etc. Lentils are a great addition as well.
Olive oil or tahini: I prepare my dressings oil-free, but you can whisk in a tablespoon of good quality extra-virgin olive oil if you wish. (Or also toss a small amount with the butternut squash before roasting.) One or two teaspoons of tahini could also be whisked into the dressing to thicken and add creamy richness.
Storing
You can serve this dish right away while it's warm, at room temperature, or chilled. Store the leftovers in an airtight container in the fridge. I find it keeps for about 3-4 days.
For more inspiration, also browse all vegan fall recipes or quinoa recipes.
Fall Harvest Quinoa Salad (Vegan!)
Ingredients
For the roasted squash:
- 4 cups butternut squash, cubed*
- 1 1/2 Tbsp. balsamic vinegar
- 2 tsp. pure maple syrup
- 1/2 tsp. smoked paprika (optional)
- 1/4 tsp. salt
For the salad:
- 1 cup white quinoa
- 3 cups lacinato kale, thinly sliced
- 3-4 green onions
- 1/2 cup pecans (dry roasted or lightly toasted)
- 1/3 cup dried cranberries**
For the rosemary-maple-balsamic dressing:
- 1/4 cup balsamic vinegar (or slightly more)
- 2 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 1 Tbsp. water
- 1-2 cloves garlic, minced
- 1 tsp. fresh rosemary, finely chopped
- 2 tsp. white miso (or salt to taste)
Instructions
- Oven: Preheat oven to 425°F (218°C). Line a baking pan with parchment paper.
- Prepare squash: Peel and cut the squash into about 3/4-inch cubes if you haven't yet. In a medium mixing bowl, combine squash, 1 1/2 Tbsp. balsamic vinegar, 2 tsp. maple syrup, 1/2 tsp. smoked paprika, and 1/4 tsp. salt. Stir to coat. Then spread out the cubes in a single layer on the lined sheet pan, leaving space in between. Place in oven and bake for 30 minutes (or until desired tenderness), stirring halfway through.
- Cook quinoa: Meanwhile, add 1 cup quinoa (rinsed and drained) to a small saucepan with 1.5 cups water (or vegetable broth for more flavor). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-18 minutes. Then turn off the heat and let it rest (still covered) for 5-10 minutes.
- Prepare kale: Chop the kale into thin ribbons, large stems removed. Place in a large mixing bowl and gently massage with your hands to tenderize it.
- Make dressing: In a small bowl, combine all dressing ingredients and whisk to combine. (Use anywhere between 1/4 cup and 1/3 cup balsamic vinegar, depending on how tangy & acidic you like it. I like it closer to 1/3 cup.) Set aside.
- Prepare salad: After the quinoa rests, immediately add it to the kale. (The heat from the quinoa will slightly wilt & soften the kale.) Slice the green onions and roughly chop the pecans. Add to bowl. Then add the cranberries and roasted squash.
- Dress & serve: Add the dressing and toss to combine. Garnish with more pecans or cranberries, or add salt and black pepper if desired. You can serve immediately or refrigerate for later. (I find it's great served warm immediately, at room temperature, or chilled.)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Jennifer says
Fantastic recipe!! I made this for a quick weeknight meal the other day and it was absolutely delicious! I'm a total "rule" follower - rebel is definitely NOT my middle name - but I deviated slightly from your recipe (true confession 😉) I decided to use organic black quinoa instead of the recommended white quinoa, only because the black quinoa was calling to me. This salad turned out amazing!! My husband and I both loved it. Thanks for sharing this recipe - I highly recommend it!!
Kaitlin says
Haha, yes! I'm so glad you followed your intuition, and I fully support your culinary rebellion! What an amazing idea swapping in black quinoa for more of an earthy, nutty flavor. Thanks for reporting back with your awesome findings, Jennifer. Thrilled you both enjoyed it!
William Miller says
Also great with sweet potatoes in place of squash. 5 star recipe!
Kaitlin says
Hello, William! Sweet potatoes are an excellent substitution - what a great idea. So glad you enjoyed it and thanks for sharing your kind and helpful feedback!