Description
Fall Quinoa Salad is a colorful, hearty, and healthy salad packed with roasted sweet potatoes, Brussels sprouts, fluffy quinoa, chickpeas, dried cranberries, and creamy feta cheese. This easy recipe is perfect for a quick lunch, healthy dinner, holiday side dish, meal prep idea, or festive fall gathering. The combination of savory roasted vegetables, sweet cranberries, crunchy nuts, and tangy maple dressing creates a comforting autumn-inspired dish loaded with flavor and texture. Whether you need healthy dinner ideas, easy meal prep recipes, or nutritious food ideas for cooler weather, this Fall Quinoa Salad is a delicious seasonal favorite.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 medium sweet potatoes, peeled and diced
1 pound Brussels sprouts, trimmed and halved
15 ounces chickpeas, drained and rinsed
2 cups spinach or baby kale
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/3 cup pecans or walnuts, chopped
2 tablespoons pumpkin seeds
2 tablespoons parsley, chopped
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic, minced
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Add diced sweet potatoes and Brussels sprouts to a bowl and toss with olive oil, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet and roast for 25 to 30 minutes until golden and tender.
4. Rinse the quinoa thoroughly under cold water.
5. Add quinoa and vegetable broth to a saucepan and bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
7. Let the quinoa rest for 5 minutes, then fluff with a fork.
8. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic, cinnamon, salt, and pepper.
9. Toast pecans or walnuts in a skillet over medium heat for 3 to 5 minutes.
10. Add cooked quinoa, roasted vegetables, chickpeas, spinach, dried cranberries, nuts, and pumpkin seeds to a large bowl.
11. Pour the dressing over the salad and toss gently until evenly coated.
12. Top with feta cheese, parsley, and lemon juice before serving.
13. Serve warm, chilled, or at room temperature.
Notes
Roast the vegetables in a single layer to achieve crispy caramelized edges instead of steaming them.
Rinse quinoa thoroughly before cooking to remove bitterness and improve flavor.
Add nuts and seeds just before serving to maintain their crunchy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 10g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 12mg
Keywords: fall quinoa salad, healthy salad recipe, quinoa salad, easy dinner, healthy lunch, autumn salad, roasted vegetable salad, meal prep recipe, vegetarian salad, gluten free salad