Name: Fall Harvest Quinoa Salad: A Festive Flavor Celebration
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 whole Butternut Squash (Cubed); 1 cup Quinoa (Success Boil-In-Bag Tri-Color) (No rinsing required); 1 cup Dried Cranberries (Substitute with raisins or chopped dates); 1 cup Chopped Apple (Tart varieties like Granny Smith preferred); 1/2 cup Chopped Pecans (Walnuts or almonds as alternatives); 1/4 cup Shredded Parmesan Cheese (Use dairy-free for vegan option); 1/4 cup Olive Oil (Can be replaced with avocado oil); 1 whole Lemon Juice (Juice from one lemon); 2 tablespoons Pure Maple Syrup (Can substitute with honey or agave syrup); 1 tablespoon Dijon Mustard (Yellow mustard can be used if needed)

Jump to Recipe Print Recipe

As a chilly breeze whispers through the trees, I find myself craving the vibrant essence of fall—especially in the kitchen. My go-to comfort this season is the Fall Harvest Quinoa Salad with Maple Dijon Vinaigrette. Brimming with sweet roasted butternut squash, crunchy apples, and tangy cranberries, this delightful dish is not only a feast for the eyes but also a wholesome powerhouse. It’s gluten-free, vegetarian, and packed with protein and fiber, making it a perfect choice for busy weekdays or festive gatherings. Plus, it comes together in a snap, allowing you to savor the season’s bounty without spending hours in the kitchen. Ready to embrace the warmth of autumn with each delicious bite? Let’s dive into this colorful, nutritious salad that is sure to please your family and friends!

Why is this salad a must-try?

Vibrant Flavors: The Fall Harvest Quinoa Salad bursts with seasonal flavors like sweet butternut squash and tangy cranberries, making it a true crowd-pleaser.

Nutrient-Rich: Packed with protein and fiber, this gluten-free dish is perfect for a wholesome meal or side, ideal for those seeking a healthy lifestyle.

Quick and Easy: With a simple preparation process, you can whip this salad up in no time—perfect for busy weekdays or last-minute gatherings.

Customizable Options: Feel free to add roasted brussels sprouts or chickpeas for extra flair! If you’re in the mood for more delicious salads, check out my recipes for Cucumber Strawberry Salad or Mandarin Orange Salad.

Long-Lasting Freshness: Enjoy this salad as a delightful make-ahead option, staying fresh for up to three days in the fridge.

Fall Harvest Quinoa Salad Ingredients

• Discover the perfect combination of flavors!

For the Salad

Butternut Squash – Adds natural sweetness and a creamy texture when roasted; substitute with sweet potato if desired.
Quinoa (Success Boil-In-Bag Tri-Color) – Provides a complete protein source, essential for vegetarian diets; no rinsing required for convenience.
Dried Cranberries – Contributes chewiness and a tart-sweet contrast; substitute with raisins or chopped dates for a different twist.
Chopped Apple – Adds crunch and freshness; any variety works well, but tart apples like Granny Smith are particularly delightful.
Chopped Pecans – Introduces a satisfying crunch and nutty flavor; walnuts or almonds can be used as alternatives.
Shredded Parmesan Cheese – Imparts richness and umami; use a dairy-free cheese for a vegan version if desired.

For the Vinaigrette

Olive Oil – Used for roasting vegetables and in the vinaigrette for healthy fats; can be replaced with avocado oil for unique flavor.
Lemon Juice – Brightens the salad and enhances the flavors; lime juice can serve as a substitute if preferred.
Pure Maple Syrup – Adds sweetness and depth to the vinaigrette; honey or agave syrup are good alternatives.
Dijon Mustard – Offers a tangy kick to the vinaigrette; yellow mustard can be utilized in a pinch.

This Fall Harvest Quinoa Salad is ready to give your taste buds a thrilling experience!

Step‑by‑Step Instructions for Fall Harvest Quinoa Salad

Step 1: Roast Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a bowl with olive oil, salt, and pepper until well-coated. Spread the squash evenly on a baking tray and roast for 30-40 minutes, stirring halfway through. Look for the squash to turn golden and become tender, which will enhance its natural sweetness, adding a rich depth to your Fall Harvest Quinoa Salad.

Step 2: Prepare Quinoa
While the squash is roasting, cook the Success Boil-In-Bag quinoa following the package instructions, which typically takes about 12-14 minutes. Once the quinoa is cooked, carefully remove the bag from the boiling water and let it sit for a few minutes. Fluff the quinoa with a fork, ensuring it’s light and airy for your Fall Harvest Quinoa Salad.

Step 3: Make Vinaigrette
In a medium jar or bowl, combine ¼ cup of olive oil, the juice of one lemon, 2 tablespoons of pure maple syrup, and 1 tablespoon of Dijon mustard. Secure the lid and shake vigorously if using a jar, or whisk well in a bowl until emulsified. This luscious vinaigrette will add a delightful tang to your Fall Harvest Quinoa Salad.

Step 4: Assemble Salad
In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, chopped pecans, dried cranberries, and diced apple. Sprinkle the shredded Parmesan cheese on top if using. Drizzle the prepared vinaigrette over the mixture and gently toss everything together until well-combined. This vibrant amalgamation will give you the heartiness of the Fall Harvest Quinoa Salad.

Step 5: Serve
Allow the Fall Harvest Quinoa Salad to sit for a few minutes for the flavors to meld. You can serve it warm, at room temperature, or chilled, making it a versatile dish perfect for any occasion. Enjoy this wholesome salad as a festive side or a satisfying main course, elevating your meal with delightful seasonal flavors.

Storage Tips for Fall Harvest Quinoa Salad

Fridge: Store the salad in an airtight container for up to 3 days. To maintain freshness, keep the vinaigrette separate until ready to serve.

Freezer: For longer storage, you can freeze the quinoa separately for up to 2 months. However, the fresh ingredients like apples and cranberries may not freeze well.

Reheating: Thaw and reheat the quinoa gently on the stovetop or microwave. Serve the salad chilled, at room temperature, or warm for the best experience.

Room Temperature: If serving at a gathering, allow the salad to sit out for no more than 2 hours to ensure it stays safe and fresh.

Make Ahead Options

These Fall Harvest Quinoa Salad options are perfect for busy home cooks looking to save time during the week! You can roast the butternut squash and prepare the quinoa up to 24 hours in advance, allowing the flavors to develop beautifully. Simply let the squash cool completely before storing it in an airtight container in the refrigerator to maintain its texture and sweetness. The vinaigrette can also be made ahead and kept in the fridge for up to 3 days; just give it a good shake before using. When you’re ready to serve, combine the prepared ingredients with chopped apples and pecans, drizzle the vinaigrette, and enjoy a vibrant, nutritious meal that feels fresh and satisfying!

Expert Tips for the Best Fall Harvest Quinoa Salad

Consistent Size: Ensure butternut squash is cut into even-sized cubes for uniform roasting, leading to perfectly caramelized edges and creamy texture.
Perfect Quinoa: Avoid overcooking quinoa; it should be fluffy, not mushy. Stick to the boil-in-bag method for a foolproof cook.
Flavor Fusion: Let the salad sit for a few minutes after tossing with the vinaigrette. This helps the ingredients meld for a more delicious flavor in your Fall Harvest Quinoa Salad.
Adjusting Sweetness: If you prefer a less sweet dressing, reduce the maple syrup according to taste. You can always add more but can’t take it out!
Storage Savvy: To keep the salad fresh for longer, store the vinaigrette separately until serving. This keeps all the flavors vibrant and crisp!

What to Serve with Fall Harvest Quinoa Salad

Elevate your autumn dining experience with sumptuous pairings that complement the hearty flavors of your salad.

Grilled Chicken: The smoky, tender chicken adds protein and balances the sweetness of the salad. It’s a fantastic main course choice!
Roasted Brussels Sprouts: Their earthy flavor enhances the salad’s brightness while adding a satisfying crunch. Together, they celebrate fall’s bounty beautifully.
Cranberry Sauce: A dollop of tart cranberry sauce plays off the dried cranberries in the salad, enhancing sweetness and creating a memorable flavor duo.
Warm Bread Rolls: Freshly baked rolls offer warmth and comfort. They soak up the delicious vinaigrette, turning every bite into a cozy delight.
Apple Crisp: Pairing a slice of warm apple crisp adds a touch of indulgence that echoes the salad’s seasonal ingredients. It’s a sweet ending to a fall feast!
Sparkling Apple Cider: This bubbly drink provides a refreshing contrast to the salad’s richness, adding a festive touch to your meal.
Cheese Platter: A selection of sharp cheddar and creamy blue cheese balances the salad’s flavors while offering delightful textural contrasts.
Pumpkin Soup: A warm bowl of creamy pumpkin soup is the ideal starter, setting the tone for a hearty, seasonally-inspired meal.
Mixed Greens Salad: For a lighter accompaniment, a simple greens salad with a citrus vinaigrette refreshes the palate and complements the quinoa salad’s richness.

Fall Harvest Quinoa Salad Variations

Feel free to get creative with the Fall Harvest Quinoa Salad—there are endless ways to tailor it to your taste preferences!

Vegetarian Delight: Swap out the Parmesan cheese for a dairy-free option to make this salad completely vegan. It maintains its rich flavor and wholesome goodness without compromising on taste.
Protein Boost: Add grilled chicken or chickpeas for an extra protein punch. It transforms the salad into a heartier meal, perfect for a post-workout lunch or dinner.
Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a satisfying crunch without the nuts. These options add a deliciously toasty flavor while catering to nut allergies.
Spicy Kick: For those who like a bit of heat, sprinkle in some red pepper flakes or add jalapeños. This twist gives the salad an exciting kick that pairs well with the sweetness of the squash.
Herb Infusion: Incorporate fresh herbs like parsley or cilantro to enhance the freshness. These bright flavors can elevate the entire dish, bringing a garden-fresh feel to your autumn salad.
Tropical Twist: Add diced mango or pineapple alongside the apples for a juicy burst of tropical flavor. This fruity addition offers a delightful contrast that your taste buds will love.
Grain Variety: Swap quinoa with farro or barley to change up the grains. Each brings a unique texture, making the salad even more satisfying.

If you’re searching for more amazing salad ideas, consider trying my flavorful Tuna Noodle Salad or the refreshing Cucumber Strawberry Salad. Enjoy customizing your own version of this nourishing dish!

Fall Harvest Quinoa Salad Recipe FAQs

What type of butternut squash should I use for the salad?
Absolutely! Look for butternut squash that feels heavy for its size and has a smooth, tan skin without dark spots or blemishes. The flesh should be solid and feel firm when gently pressed. If you can’t find butternut squash, sweet potatoes work beautifully as a substitute for a similar sweetness and texture.

How should I store the Fall Harvest Quinoa Salad?
For the freshest taste, store your salad in an airtight container in the refrigerator for up to 3 days. If possible, keep the vinaigrette separate until you’re ready to serve to maintain the vibrant textures and flavors.

Can I freeze the Fall Harvest Quinoa Salad?
Yes, you can freeze the quinoa separately for up to 2 months! To thaw, just leave it in the fridge overnight or gently reheat it in the microwave. However, I wouldn’t recommend freezing the entire salad because fresh ingredients like apples and cranberries don’t hold up well in the freezer.

What should I do if my quinoa turns mushy?
Very! If your quinoa ends up mushy, it’s likely overcooked. To prevent this, follow the boil-in-bag method closely and remove it from the water as soon as it’s done cooking—typically around 12-14 minutes. After removing it, let it sit for a minute before fluffing it with a fork, which helps separate the grains and improve the texture.

Is this salad safe for people with nut allergies?
Of course, you can customize it! If you’re serving someone with nut allergies, feel free to omit the chopped pecans or substitute them with sunflower seeds or pumpkin seeds for that desired crunch without triggering any allergies. The salad will still be delicious and filled with flavor.

Can I make the vinaigrette ahead of time?
Absolutely! You can make the vinaigrette up to a week in advance. Just store it in the fridge in a sealed jar, and give it a good shake before drizzling over your Fall Harvest Quinoa Salad for the best flavor. Enjoy your flavorful foray into autumn!