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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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings8 (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

Instructions

  • Roast squash: Preheat oven to 400°F (200°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)

Calories: 211 kcal | Carbohydrates: 37 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Potassium: 469 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 8281 IU | Vitamin C: 23 mg | Calcium: 84 mg | Iron: 2 mg