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.

Autumn Quinoa Salad with cranberries, pecans, butternut squash, and quinoa - A hearty, vibrant fall dish perfect for healthy, seasonal meals.

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).

Prep Time 15 mins

Cook Time 35 mins

Rest Time 5 mins

Total Time 55 mins

Difficulty: Beginner

Cooking Temp: 450 F

Servings: 6

Estimated Cost: $ 15

Calories: 288

Best Season: Fall, Winter

Description

Celebrate autumn's bounty with this vibrant Autumn Quinoa Salad! Roasted butternut squash and Brussels sprouts mingle with protein-rich quinoa, tart cranberries, and toasted pecans, all tossed in a tangy-sweet honey mustard vinaigrette. Perfect for meal prep, holiday gatherings, or a cozy weeknight dinner, this gluten-free and vegetarian-friendly dish is as nourishing as it is delicious.

Roasted Vegetables

6 cups butternut squash (peeled and cubed (1 large squash))
3 cups Brussels sprouts (halved (trim stems first))
2 - shallots (thinly sliced)

Seasoning Blend

1 tsp kosher salt (-)
½ tsp paprika (-)
½ tsp ground cinnamon (-)
½ tsp ground cumin (-)
½ tsp dried thyme (-)

Quinoa Base

1 cup uncooked quinoa (rinse well to remove bitterness)
2 cups low-sodium broth (chicken or vegetable)

Add-Ins

¼ cup dried cranberries (-)
¼ cup pecans (chopped (toast for extra flavor))
¼ cup fresh parsley (chopped)

Honey Mustard Vinaigrette

1 tbsp olive oil (-)
1 tbsp honey (substitute maple syrup for vegan)
1 tbsp honey mustard (-)
2 tbsp apple cider vinegar (-)
½ tsp kosher salt (-)
- to taste fresh cracked pepper (-)

Nutrition Facts

Servings 6

Amount Per Serving
Calories 288kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Potassium 963mg28%
Total Carbohydrate 50g17%
Dietary Fiber 8g32%
Sugars 12g
Protein 9g18%

Vitamin A 7700 IU
Vitamin C 65 mg
Calcium 117 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: Store undressed salad for up to 5 days. Add dressing before serving.
Vegan Option: Use maple syrup and vegetable broth.
Nut-Free: Substitute pecans with roasted pumpkin seeds.
Serving Tip: Garnish with pomegranate arils for a festive touch during holidays.

Keywords: Autumn quinoa salad, fall quinoa salad, healthy quinoa recipe, roasted vegetable salad, gluten-free fall recipes, vegetarian meal prep, honey mustard dressing, seasonal salad, butternut squash salad, Brussels sprouts recipe

Read it online: https://savourinmeal.com/recipe/autumn-quinoa-salad/

Samantha Doe

Food and Lifestyle Blogger