Fall Harvest Quinoa Salad (Vegan!)
Autumn in a bowl! This vibrant salad combines roasted butternut squash, fresh kale, crunchy pecans, and dried cranberries. Then it's tossed in a rosemary-maple-balsamic dressing!
Servings: 8 (1-cup servings)
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
*Butternut squash: 4 cups cubed equals about 1 lb. pre-cubed (or roughly a 2-3 lb. squash).
**For refined oil-free: The recipe is oil-free except for the dried cranberries, as these usually contain oil. Most often I use apple juice sweetened cranberries, but you can omit them for a fully oil-free version if needed.
Yield: Recipe makes about 8 cups salad.
Inspired by Heartbeet Kitchen.
Recipe originally published October 2020. Updated September 2026.
Nutrition Per Serving (Estimate)
Calories: 205 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Potassium: 472 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 8344 IU | Vitamin C: 23 mg | Calcium: 85 mg | Iron: 2 mg
