This colorful Fall Quinoa Salad is a tasty mix of quinoa, roasted veggies, and crunchy nuts. It’s perfect for a cozy meal on a crisp day!
I love how the sweet cinnamon and tart cranberries give it that autumn vibe. Plus, it’s super easy to make ahead—perfect for lunch all week long!
Key Ingredients & Substitutions
Quinoa: Quinoa is the star of this salad, providing protein and a nice crunch. If you can’t find quinoa, you can use farro or brown rice as alternatives for a different texture.
Butternut Squash: This adds a sweet and nutty flavor. If you don’t have any, sweet potatoes work great too. Just roast them the same way for optimal flavor!
Cranberries: Dried cranberries give a tart contrast. You can swap them with raisins or even chopped apples if you prefer a fresher taste.
Feta Cheese: Feta contributes creaminess. If you’re dairy-free, try crumbled tofu or leave it out altogether. Nutritional yeast can add a cheesy flavor as well.
How Do I Ensure My Quinoa Turns Out Perfectly Cooked?
Cooking quinoa can sometimes be tricky, but here’s a simple approach to get it right each time:
- Rinse quinoa under cold water before cooking to remove bitterness.
- Use a 1:2 ratio of quinoa to water or broth. This helps it cook perfectly fluffy.
- Bring to a boil, then lower to a simmer and cover. Let it cook undisturbed for about 15 minutes.
- Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Following these steps will give you light and fluffy quinoa for your salad!
Fall Quinoa Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil (for roasting squash)
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 2 cups fresh baby spinach or kale, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts or pecans (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Fall Quinoa Salad takes about 15 minutes to prepare and 25-30 minutes to cook. In total, you’ll need around 45 minutes to enjoy this colorful, flavorful dish!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, salt, and pepper until well coated. Spread the squash onto a baking sheet in a single layer. Roast for 20-25 minutes, or until it’s tender and slightly caramelized. Once done, take it out and let it cool.
2. Cook the Quinoa:
While your squash is roasting, grab a medium saucepan and add the rinsed quinoa and 2 cups of water or vegetable broth. Bring this mixture to a boil. After it boils, reduce the heat to low, cover it, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid. Fluff the quinoa with a fork and set it aside to cool.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper. This will be the tangy dressing for your salad!
4. Combine the Salad Ingredients:
In a large salad bowl, mix together the cooked quinoa, roasted butternut squash, dried cranberries, crumbled feta cheese, chopped spinach or kale, parsley, and nuts (if you’re using them). This combo brings wonderful colors and flavors together!
5. Toss, Season, and Serve:
Now it’s time to pour the dressing over your salad. Gently toss everything together until well combined. Taste your salad and adjust the seasoning with more salt and pepper if needed. You can serve it right away or let it chill in the fridge for a bit, which helps the flavors meld together.
Enjoy this hearty and flavorful Fall Quinoa Salad that celebrates the best tastes of autumn!
Can I Use Other Types of Squash?
Absolutely! Other varieties like acorn squash or pumpkin can be used instead of butternut squash. Just make sure to adjust the roasting time as some squash may cook faster or slower.
How to Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or use a plant-based feta alternative. The salad is still delicious and flavorful without the cheese!
Can I Prepare This Salad in Advance?
Yes, this salad can be made a day in advance! Just store it in the refrigerator in an airtight container. You might want to add the dressing just before serving to keep the greens fresh.
How Should I Store Leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 3 days. The ingredients will stay fresh, but the texture may change slightly due to the dressing. Enjoy it cold or at room temperature!
