Harvest Quinoa Salad: Colorful Fall Flavors Made Easy
Okay, friends, let me tell you about my favorite fall dish! This Harvest Quinoa Salad is what I make when the leaves start changing and I’m craving something cozy. It’s got this amazing mix of sweet and savory flavors that just screams autumn.
The best part? Everyone asks for the recipe at potlucks. I mean, look at those colors – it’s like eating a sunset! Plus, it makes my kitchen smell incredible while it’s roasting. Trust me, once you try this, you’ll be making it all season long.
Ingredients You’ll Need
Here’s the fun part – gathering everything you need! The ingredients are super simple, and you probably have most of them already. Check the recipe card down below for the exact amounts, okay?
- Quinoa: This little grain gets so fluffy and adds tons of protein to keep you full.
- Butternut Squash: Sweet roasted cubes that taste like candy – seriously, so good with everything else.
- Dried Cranberries: These chewy little gems add pops of tartness and pretty red color everywhere.
- Pecans: Crunchy toasted nuts that bring that rich, buttery taste we all love so much.
- Kale: Fresh greens that add nutrients and make you feel good about eating this yummy salad.
- Maple Syrup: Sweet liquid gold that makes the dressing taste like fall in a bottle.
- Apple Cider Vinegar: Tangy goodness that balances everything out and wakes up your taste buds perfectly.
Want more quinoa inspiration? My Sweet Potato Quinoa Salad and Butternut Squash Quinoa Salad are total crowd-pleasers too!
How to Make Harvest Quinoa Salad
Alright, let’s get cooking! This is easier than you think, and you’ll have this gorgeous salad ready before you know it.
Step 1: Roast the Butternut Squash
Get your oven going at 400°F first. Then mix 2 cups cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread it out on your baking sheet and roast for 25-30 minutes until it’s caramelized and tender.
Step 2: Cook the Quinoa
Rinse 1 cup quinoa really well under cold water. Pop it in your saucepan with 2 cups vegetable broth. Bring it to a boil, then turn the heat down low, cover it up, and let it simmer for 15 minutes.
Step 3: Toast the Pecans
While everything’s cooking, spread ½ cup pecans on a small pan. Toast them in the oven for 5-7 minutes until they smell amazing and look golden. Let them cool, then give them a rough chop.
Step 4: Prepare the Kale
Pull those tough stems off 3 cups kale and chop the leaves into bite-sized pieces. Now here’s a trick – massage the kale with your hands for 2 minutes. It makes it so much more tender!
Step 5: Make the Maple Dressing
Grab a small bowl and whisk ¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, salt, and pepper together until it’s all smooth. Smells incredible, right?
Step 6: Combine All Ingredients
Fluff up that cooked quinoa with a fork and dump it in your big bowl. Add the roasted squash, kale, ½ cup dried cranberries, pecans, and pour that gorgeous dressing all over. Toss everything together gently so it all gets coated.
Step 7: Serve and Enjoy
Let it sit for about 10 minutes so all those flavors can get to know each other. Give it a taste and add more salt if you want. You can eat it warm or at room temperature – both ways are DELICIOUS!
Oh, and if you’re loving this vibe, check out my Roasted Pumpkin Quinoa Salad too. They’re amazing together for Thanksgiving!
Tips for the Best Harvest Quinoa Salad
- Rinse Your Quinoa: Always rinse it well to get rid of that bitter coating – makes such a difference!
- Don’t Overcrowd the Pan: Give your squash space to breathe so it caramelizes instead of steaming. Game changer!
- Toast Your Nuts: This step takes the flavor from good to WOW – don’t skip it, friends.
- Massage the Kale: I know it sounds weird, but this makes tough kale so much easier to eat.
- Let Flavors Meld: A little patience here pays off big time when everything tastes perfect together.
Variations and Substitutions
Want to mix things up? Go for it! This salad is super flexible and forgiving, so have fun with it.
- Sweet Potato Swap: Use sweet potato chunks instead of butternut squash for a different twist that’s just as yummy.
- Protein Boost: Toss in grilled chicken, chickpeas, or crumbled feta to make it a complete meal that fills you up.
- Nut Alternatives: Try walnuts, almonds, or pumpkin seeds if that’s what you’ve got on hand or prefer instead.
- Greens Options: Swap in spinach, arugula, or mixed greens if you want something milder than kale – all tasty!
- Dried Fruit Swap: Dried cherries, raisins, or chopped apricots work great too if you’re out of cranberries or want variety.
Frequently Asked Questions
Can I make harvest quinoa salad ahead of time?
Yep! Cook everything separately up to two days early. Just keep the quinoa, squash, and dressing in separate containers.
How do I store leftover quinoa salad?
Pop it in an airtight container and stick it in your fridge. It’ll stay fresh for four days, maybe five.
Can I serve this salad warm or cold?
Either way works perfectly! Serve it fresh and warm, at room temp, or straight from the fridge – your choice.
What to serve with quinoa salad?
It’s amazing with roasted chicken or grilled salmon. Or honestly? Just eat it by itself as your main dish!
Can I use a different type of vinegar?
Sure thing! White wine vinegar, red wine vinegar, or balsamic all work great depending on what you like best.
How do I prevent quinoa from being mushy?
Use the right amount of liquid and don’t overcook it. Let it rest covered after cooking, then fluff it up.
Can I add other vegetables to this salad?
Of course! Brussels sprouts, red onion, bell peppers, or pomegranate seeds would all be fantastic additions to try out.
Harvest Quinoa Salad: Colorful Fall Flavors Made Easy
Ingredients
For the Salad:
- 1 cup quinoa uncooked
- 2 cups vegetable broth
- 2 cups butternut squash cubed
- 3 cups kale stems removed and chopped
- ½ cup dried cranberries
- ½ cup pecans roughly chopped
- 2 tablespoons olive oil for roasting
- salt and pepper to taste
For the Maple Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Turn your oven to 400°F and line your baking sheet with parchment paper for easy cleanup.
- Toss butternut squash with olive oil, salt, and pepper on your prepared baking sheet evenly.
- Roast the squash for twenty-five to thirty minutes, giving it a stir halfway, until golden brown.
- Rinse quinoa really well under cold water using a fine-mesh strainer to remove bitterness completely.
- Put quinoa and vegetable broth in your saucepan, bring to a boil, then turn the heat low.
- Cover and let quinoa simmer for fifteen minutes until all the liquid disappears and it’s fluffy.
- Take quinoa off the heat and let it rest covered for five minutes, then fluff it.
- Spread pecans on a small baking sheet and toast for five to seven minutes until fragrant.
- Remove kale stems and chop leaves into pieces, then massage with your hands for two minutes.
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
- Mix cooked quinoa, roasted squash, massaged kale, cranberries, and pecans in your large mixing bowl together.
- Pour that maple dressing over everything and toss gently until it’s all coated and combined perfectly. Let your salad sit for ten minutes before serving so the flavors can blend beautifully together.
- Give it a taste and add more salt, pepper, or maple syrup if you want. Serve it warm, at room temp, or cold – whatever you prefer – and ENJOY!
Notes
- Keep everything separate in your fridge to maintain the best texture and freshness throughout storage.
- Cook quinoa one day ahead and refrigerate it in an airtight container if needed.
- Roasted squash tastes best fresh, but you can refrigerate it for two days maximum.
- Add dressing right before serving if making ahead to avoid soggy, wilted greens completely.
- Double this recipe easily for big gatherings or to meal prep for the whole week.
