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    Home » Recipes » Salad

    Lentil Quinoa Fall Salad with Maple Dressing

    Oct 8, 2020 by Kaitlin

    This healthy Lentil Fall Salad combines quinoa, kale, and roasted butternut squash. Then it's tossed in a delicious rosemary-infused maple-balsamic dressing! Our favorite autumn salad that is great for seasonal eating and holidays. (Gluten-free, oil-free.)

    Lentil Quinoa Fall Salad with butternut squash and kale in a bowl

    This healthy Fall Quinoa Salad is so nutrient-rich and satisfying.

    It combines cozy, seasonal ingredients like roasted butternut squash, kale, and dried cranberries.

    Then it's tossed with a delicious and flavorful maple-balsamic dressing with fresh rosemary!

    It's a great holiday side dish, or simply for everyday autumn enjoyment. Plus it is rich in plant-based protein and fiber.

    Dry white quinoa and brown lentil ingredients in a bowl together

    Ingredients for Fall Quinoa Salad

    For the salad portion you will toss together in a large bowl:

    • Butternut squash: You will need about a 3-pound squash, or simply 4-5 cups of pre-cubed squash. Then we're going to roast it in the oven until tender and buttery.
    • Quinoa: I enjoy white quinoa best for this recipe. (For time efficiency, we will let the quinoa cook while we bake the squash.)
    • Brown lentils: I use canned lentils for convenience in this recipe, but feel free to cook your own from scratch if desired. You will need about 1.5 cups cooked lentils.
    • Fresh kale: Either curly kale or lacinato/dinosaur kale work well.
    • Green onions (scallion)
    • Walnuts: These add nice texture and crunch. You could also substitute pecans or pumpkin seeds if desired.
    • 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. (You may find some dried cranberries that are sweetened with apple juice rather than sugar.)
    Ingredients in a bowl ready to be mixed for autumn salad

    Ingredients for Dressing

    For the flavorful maple-balsamic dressing you will whisk together:

    • Balsamic vinegar: If you don't care for balsamic, you could replace it with apple cider vinegar. (Though I have not tested this.)
    • Pure maple syrup: This is a great natural sweetener with delicious maple flavor.
    • Dijon mustard
    • Garlic cloves: I like the taste of fresh garlic best, but you can substitute with garlic powder if desired.
    • Fresh rosemary: This adds amazing taste and cozy aromatics to the dressing.
    • Salt: I use fine-grain salt for this recipe. You can also add black pepper if you'd like.

    Note about oil: I prepare my dressings without oil, but you can add a tablespoon of good quality olive oil if you wish.

    Vegan lentil quinoa autumn salad with butternut squash and kale in a bowl

    Customizing

    Whole grains: Feel free to give this a try with your own favorite whole grains. (Or simply omit the lentils and use all quinoa instead.)

    Other additions: Feel free to substitute the kale with spinach if desired. Or add roasted Brussels sprouts, sweet potatoes, pomegranate seeds, vegan feta cheese, etc.

    Serving

    Serve this dish immediately or refrigerate for later. Simply store leftovers in an airtight container and place in the fridge. We find it keeps for about 3 days.

    It's versatile! Either serve it right away while it's warm, at room temperature, or chilled.

    Bowl of vegan fall salad with lentils, quinoa, butternut squash, and maple dressing

    For more inspiration, also browse all quinoa recipes or lentil recipes.

    Lentil Quinoa Fall Salad with butternut squash and kale in a bowl

    Lentil Quinoa Fall Salad with Maple Dressing

    A healthy fall salad with kale, butternut squash, and rosemary-infused maple-balsamic dressing. Great for seasonal eating and holidays!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6 (1 cup servings)

    Ingredients

    • 4-5 cups butternut squash, cubed (about a 3 lb. squash)
    • 1/2 cup quinoa (or 1 1/2 cups cooked)
    • 15 oz. can lentils
    • 1/2 bunch kale
    • 3-4 green onions
    • 1/3 cup walnuts, roughly chopped (I use raw, unsalted)
    • 1/3 cup dried cranberries

    For the maple-balsamic dressing:

    • 3 Tbsp. balsamic vinegar
    • 2 Tbsp. pure maple syrup
    • 2 tsp. Dijon mustard
    • 1 clove garlic, minced
    • 1/2 tsp. fresh rosemary, finely chopped (more/less to taste)
    • 1/8 tsp. salt

    Instructions

    • Roast the squash: Preheat oven to 400°F (204°C). Line a baking pan with parchment paper and arrange squash cubes in a single layer. (Salt/pepper if desired.) Place in oven and bake for 35-40 minutes or to desired tenderness, stirring halfway through.
    • Cook the quinoa: Add 1/2 cup quinoa (rinsed and drained) in a small saucepan with 3/4 cup water or vegetable broth. Bring to a light boil over med-high heat. Then reduce heat to med-low, cover, and simmer for 20 minutes.
    • Make the dressing: In a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
    • Prepare salad: Thinly chop kale, large stems removed. Place in a large mixing bowl and gently massage to tenderize.
    • Slice green onions and roughly chop walnuts. Add to bowl with kale.
    • Add lentils (rinsed and drained), cranberries, cooked quinoa, and roasted squash to bowl.
    • Pour dressing over top and gently toss to thoroughly combine. Add more cranberries or walnuts if desired.
    • Serve immediately or refrigerate for later. (Great served warm, room temperature, or chilled.)

    Notes

    Yield: Recipe makes about 6 cups salad. (Estimated nutritional content is for 1 cup of 6.) You can also serve this as a small side dish for up to 8-10 people.
    Faster prep: To cut down on prep time, I like to make the quinoa and cube the butternut squash ahead of time. (Or you can buy pre-cubed squash in the produce section.)

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Lentil Quinoa Fall Salad with Maple Dressing
    Amount per Serving
    Calories
    271
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    769
    mg
    22
    %
    Carbohydrates
     
    48
    g
    16
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    10466
    IU
    209
    %
    Vitamin C
     
    28
    mg
    34
    %
    Calcium
     
    95
    mg
    10
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this lentil quinoa fall salad with butternut squash and maple dressing, also check out:

    • Easy Vegan Gravy (10 Minute)
    • Lentil Quinoa Salad
    • Marinated Kale Salad
    • 5-Minute Lentil Tomato Salad

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

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jessie

      July 18, 2021 at 1:34 pm

      5 stars
      Absolutely delicious. I substituted sweet potatoes for butternut squash and roasted beets for the cranberries.

      Reply
      • Kaitlin

        July 18, 2021 at 1:57 pm

        Wonderful substitutions - thank you for sharing!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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