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    Home » Recipes » Salad

    Fall Harvest Quinoa Salad (Vegan!)

    Oct 13, 2023 by Kaitlin

    Jump to Recipe

    This healthy Fall Harvest Quinoa Salad recipe is autumn in a bowl! It combines roasted butternut squash, fresh kale, tender nuts, and dried cranberries. Then it's tossed in the most delicious rosemary maple balsamic dressing! (Vegan, gluten-free, oil-free.)

    Fall harvest quinoa salad with kale and butternut squash in a white bowl

    Celebrate autumn with this delicious Fall Quinoa Salad made with cozy, seasonal ingredients!

    It combines roasted butternut squash, fresh kale, sweet dried cranberries, and crunchy, tender nuts. Then it's tossed with a delicious & flavorful maple-balsamic dressing with fresh rosemary. (So good!)

    This vibrant, healthy salad makes a great holiday side dish, or simply enjoyment at home. I truly hope you love it as much as I do!

    Quinoa, butternut squash, kale, dried cranberries, pecans, vinegar, and spice ingredients laid out on a metal tray

    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.
    • Green onions
    • Pecans or walnuts: Either one works great! You can use raw, roasted, or lightly toasted.
    • 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.) If you're completely oil-free, then look for a brand without oil as well.
    • Balsamic vinegar
    • Pure maple syrup
    • Dijon mustard
    • Garlic powder: Or you can substitute one to two fresh garlic cloves (minced) for a stronger flavor.
    • Fresh rosemary: This adds beautiful flavor and woodsy aromatics. It really makes the dressing pop!
    • Salt: I use fine grain salt for this recipe. You can also add black pepper to taste.
    Overhead view of salad ingredients in a bowl before tossing together

    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 with cooked brown rice, wild rice blend, farro, bulgur, etc. (Lentils are a great addition as well.)

    Olive oil: 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.)

    Rosemary maple balsamic dressing being poured over a fall quinoa salad in a large glass bowl

    Storing

    Either serve this dish right away while it's warm, at room temperature, or chilled. You can store it in an airtight container in the fridge. I find it keeps for about 3-4 days.

    More Cozy Fall Favorites

    • Pumpkin Curry Soup
    • Creamy Butternut Squash Wild Rice Soup
    • Vegan Pumpkin Waffles
    • Vegetable Chowder
    • Pumpkin Spice Granola
    • Roasted Butternut Squash Soup
    Close-up view of fall quinoa salad on a white plate with wooden serving spoon

    For more inspiration, also browse all vegan fall recipes or quinoa recipes.

    Fall harvest quinoa salad with kale and butternut squash in a white bowl

    Fall Harvest Quinoa Salad (Vegan!)

    Autumn in a bowl! This healthy salad combines roasted butternut squash, fresh kale, tender nuts, and dried cranberries. Then it's tossed in the most delicious rosemary maple balsamic dressing!
    5 from 1 vote
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 8 (1-cup servings)

    Ingredients

    • 4 cups butternut squash, cubed*
    • 1 cup white quinoa
    • 3 cups lacinato kale (about 1/2 bunch)
    • 3-4 green onions
    • 1/2 cup pecans or walnuts
    • 1/2 cup dried cranberries**

    For the maple-balsamic dressing:

    • 1/3 cup balsamic vinegar
    • 3 Tbsp. pure maple syrup
    • 1 Tbsp. Dijon mustard
    • 1/2 tsp. garlic powder (or 1-2 cloves minced)
    • 1 tsp. fresh rosemary, finely chopped
    • 1/4 tsp. salt
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    Instructions

    • Roast squash: Preheat oven to 400°F (204°C). Line a baking pan with parchment paper and place squash cubes spread out in a single layer. (Add salt & pepper if desired.) Place in oven and bake for 35-40 minutes, stirring halfway through.
    • Cook quinoa: Add 1 cup quinoa (rinsed and drained) to a small saucepan with 1.5 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes until fluffy.
    • Make dressing: In a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
    • Prepare kale: Thinly chop kale, large stems removed. Place in a large mixing bowl and gently massage to tenderize.
    • Prepare salad: Slice green onions and roughly chop pecans (or walnuts). Add to bowl. Then add cranberries, cooked quinoa, and roasted squash.
    • Dress & serve: Pour dressing over top and gently toss to combine. Garnish with more cranberries or nuts if desired. Serve immediately or refrigerate for later. (It's great served warm, room temperature, or chilled.)

    Notes

    Yield: Recipe makes about 8 cups salad.
    *Butternut squash: I find this is roughly a 3 lb. squash, or 1 lb. pre-cubed.
    **Dried cranberries: These often contain added sugar and oil, so be sure to find unsweetened and oil-free if needed.
    Inspired by Heartbeet Kitchen.
    Recipe originally published October 2020. Updated October 2022.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Fall Harvest Quinoa Salad (Vegan!)
    Amount per Serving
    Calories
    211
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    3
    g
    Potassium
     
    469
    mg
    13
    %
    Carbohydrates
     
    37
    g
    12
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    8281
    IU
    166
    %
    Vitamin C
     
    23
    mg
    28
    %
    Calcium
     
    84
    mg
    8
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Sodium: 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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    If you're enjoying this vegan fall harvest quinoa salad recipe, also check out:

    • Lentil Quinoa Salad

    Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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    Hello, I'm Kaitlin!
    I live in Montana and share vegan recipes that are easy and healthy. About Me →

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