Autumn Quinoa Salad

When sweater weather arrives, nothing satisfies like this vibrant Autumn Quinoa Salad, a harmony of roasted seasonal veggies, fluffy quinoa, and sweet-spiced flavors. Picture this: golden butternut squash, crispy Brussels sprouts, and jewel-toned cranberries mingling with toasted pecans, all dressed in a velvety honey mustard glaze.

It’s the ultimate balance of hearty and healthy, perfect for weeknight dinners, meal prep, or holiday feasts. One bite, and you’ll taste why this dish is fall’s coziest celebration.

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Why Love This Fall Quinoa Salad

1. Seasonal Ingredients

Butternut squash, Brussels sprouts, and cranberries are fall superstars. These ingredients are not only at their peak flavor but also packed with nutrients:

• Butternut Squash: Rich in vitamin A (154% of your daily value per serving!) for immune support.
• Brussels Sprouts: High in fiber and vitamin C, promoting digestion and skin health.
• Cranberries: Loaded with antioxidants and a natural tartness to balance the dish.

2. Meal-Prep Friendly

This salad stays fresh for up to 5 days in the fridge and can be served warm or cold, making it ideal for busy schedules.

3. Dietary Flexibility

• Vegetarian/Vegan: Use vegetable broth and maple syrup instead of honey.
• Gluten-Free: Quinoa is naturally gluten-free.
• Weight Watchers: Only 4–6 points per serving (depending on your plan).

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Ingredients to make autumn quinoa salad

 Serves: 6

• Vegetables:
  • 6 cups butternut squash, cubed
  • 3 cups Brussels sprouts, halved
  • 2 shallots, sliced
• Seasoning Blend:
  • 1 tsp kosher salt
  • ½ tsp paprika, cumin, cinnamon, dried thyme
• Quinoa:
  • 1 cup uncooked quinoa
  • 2 cups low-sodium broth
• Add-Ins:
  • ¼ cup dried cranberries
  • ¼ cup pecans, chopped
  • ¼ cup fresh parsley
• Honey Mustard Vinaigrette:
  • 1 tbsp each olive oil, honey, honey mustard
  • 2 tbsp apple cider vinegar
  • ½ tsp salt + pepper

Step-by-Step Instructions

Prep Time: 15 Minutes | Cook Time: 35 Minutes

1. Roast the Vegetables

• Preheat oven to 450°F.
• Toss veggies with olive oil spray and seasoning blend. Arrange Brussels sprouts cut-side down for maximum caramelization.
• Roast 25–30 minutes, flipping halfway. Pro Tip: Use parchment paper to prevent sticking.

2. Cook the Quinoa

• Rinse quinoa thoroughly to remove bitterness.
• Simmer with broth for 15 minutes until fluffy. Let it rest covered for 5 minutes, then fluff with a fork.

3. Make the Dressing

• Whisk all vinaigrette ingredients until emulsified. Adjust honey or vinegar to taste.

4. Assemble the Salad

• Combine roasted veggies, quinoa, cranberries, pecans, and parsley. Drizzle with dressing and toss gently.

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Serving Suggestions

• As a Main: Pair with a dollop of Greek yogurt or avocado slices.
• As a Side: Serve alongside grilled chicken, salmon, or tofu.
• For Gatherings: Double the recipe and garnish with pomegranate seeds for a festive touch.

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Meal Prep & Storage

• Refrigerate: Store in airtight containers for up to 5 days.
• Freeze: Not recommended due to fresh herbs and dressing.
• Reheating: Microwave for 1–2 minutes or enjoy cold.

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Nutritional Benefits (Per Serving)

• 288 Calories: Light yet filling.
• 9g Protein: Great for muscle repair.
• 8g Fiber: Supports gut health.
• Low in Saturated Fat: Heart-friendly.

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Variations & Substitutions

• Vegetable Swaps: Try sweet potatoes, carrots, or kale.
• Protein Boost: Add chickpeas or feta cheese.
• Nut-Free: Use sunflower seeds instead of pecans.

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Conclusion: Autumn Quinoa Salad

This Autumn Quinoa Salad is more than a recipe. It’s a celebration of seasonal produce and mindful eating. Packed with flavor, texture, and nutrients, it’s designed to keep you energized and satisfied. Whether you’re a novice cook or a meal-prep pro, this dish will earn a permanent spot in your fall rotation.

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FAQs

1. Can I use frozen butternut squash?

Yes! Thaw and pat dry to avoid excess moisture.

2. How do I prevent soggy Brussels sprouts?

Roast at high heat (450°F) and avoid overcrowding the pan.

3. Is autumn quinoa salad vegan?

Use maple syrup instead of honey and vegetable broth.

4. Can I make autumn quinoa salad nut-free?

Replace pecans with roasted chickpeas or seeds.

5. How long does autumn quinoa salad last in the fridge?

Up to 5 days in an airtight container.

6. Can I add meat in autumn quinoa salad?

Absolutely! Grilled chicken or turkey bacon pair well.