Fall Quinoa Salad with Roasted Veggies and Apples Delight

Fall Quinoa Salad with Roasted Veggies and Apples blends crisp flavors and plant-based ingredients for a nutritious seasonal meal. This vibrant dish bursts with the freshness of roasted autumn vegetables, the sweet crunch of apples, and the wholesome texture of quinoa, creating a perfect harmony of taste and nourishment to enjoy during cooler months.

Why You’ll Love This Recipe

• Seasonal freshness: Combines the best of fall produce for vibrant, natural flavors in every bite.
• Wholesome nutrition: Packed with protein-rich quinoa, fiber, and vitamins from fresh veggies and fruit.
• Easy to prepare: Simple roasting and mixing steps make it perfect for busy weeknights or meal prep.
• Plant-based satisfaction: Uses nourishing plant-based ingredients that leave you energized and full.
• Versatile dish: Perfect as a light lunch, hearty side, or even a festive potluck contribution.

Ingredients You’ll Need

Each ingredient in this Fall Quinoa Salad with Roasted Veggies and Apples contributes essential flavor, texture, and color, making the salad both healthy and irresistible. The combination is simple yet impactful, bringing together earthy, sweet, and nutty notes.

• Quinoa: Provides a fluffy, protein-packed base that soaks up all the flavors beautifully.
• Butternut squash: Adds a naturally sweet and creamy roasted touch for fall warmth.
• Brussels sprouts: Offers a crispy, slightly bitter contrast that balances the sweetness perfectly.
• Apples: Bring a fresh, tart crunch that brightens the entire salad.
• Red onion: Adds sharpness and color, enhancing depth in every forkful.
• Chopped pecans: Gives a satisfying crunch and rich nutty flavor.
• Fresh parsley: For a vibrant burst of herbal brightness.
• Apple cider vinegar (natural): Provides a subtle tang that ties everything together in the dressing.
• Extra virgin olive oil (natural): Brings smooth richness and a silky finish.
• Maple syrup (natural): Adds a touch of natural sweetness to balance flavors.
• Dijon mustard (natural): Enhances the dressing with a mild, tangy kick.
• Salt and pepper: Essential seasonings to bring out the natural tastes of the ingredients.

Variations for Fall Quinoa Salad with Roasted Veggies and Apples

This recipe is wonderfully flexible, allowing you to personalize it based on what’s in your pantry or your flavor preferences. Experiment freely with different veggies, nuts, or dressings.

• Swap fall vegetables: Replace butternut squash with sweet potatoes or carrots for a twist in sweetness and texture.
• Nut alternatives: Try walnuts or almonds instead of pecans for a different crunch and flavor profile.
• Add dried fruit: Toss in some dried cranberries or raisins to introduce a juicy chewiness.
• Herb variations: Use fresh cilantro or basil instead of parsley to change up the herbal notes.
• Protein boost: Include chickpeas or roasted tofu cubes for added plant-based protein.

How to Make Fall Quinoa Salad with Roasted Veggies and Apples

Step 1: Prepare the quinoa

Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 2 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes or until the water is absorbed and the grains are fluffy. Set aside to cool.

Step 2: Roast the vegetables

Preheat your oven to 400°F (200°C). Peel and cubesize about 2 cups of butternut squash and trim and halve 1 pound of Brussels sprouts. Toss them with 2 tablespoons of extra virgin olive oil (natural), salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and lightly caramelized, tossing halfway through.

Step 3: Prepare the apples and red onion

While the veggies roast, core and dice 1 large apple (keep the skin on for color and nutrients) and finely slice half a red onion. Place these in a large mixing bowl.

Step 4: Make the dressing

In a small bowl, whisk together 3 tablespoons of extra virgin olive oil (natural), 1 tablespoon of apple cider vinegar (natural), 1 teaspoon of Dijon mustard (natural), 1 teaspoon of maple syrup (natural), and a pinch of salt and pepper until smooth and emulsified.

Step 5: Combine all ingredients

Add the cooled quinoa, roasted vegetables, chopped pecans (about half a cup), and fresh parsley (a handful, chopped) to the bowl with apples and onions. Pour the dressing over the salad and gently toss everything together until well coated.

Step 6: Serve and enjoy

Adjust seasoning if needed and serve immediately or chill for an hour to let the flavors meld beautifully.

Pro Tips for Making Fall Quinoa Salad with Roasted Veggies and Apples

• Use cold quinoa: Allow quinoa to cool before combining to prevent wilting the fresh ingredients.
• Uniform veggie sizes: Chop vegetables into similar sizes for even roasting and texture.
• Make ahead dressing: Prepare the dressing in advance to save time and deepen its flavor.
• Crunch factor: Toast the pecans lightly for an added nutty aroma and crunch.
• Balance flavors: Taste and adjust the seasoning after mixing to achieve perfect harmony.

How to Serve Fall Quinoa Salad with Roasted Veggies and Apples

Garnishes

Top with extra chopped parsley or a sprinkle of toasted seeds like pumpkin or sunflower to add color and enhance texture.

Side Dishes

This salad pairs wonderfully with warm whole grain bread, a bowl of hearty soup, or stuffed roasted vegetables for a complete, comforting meal.

Creative Ways to Present

Serve it in hollowed-out apples or small pumpkins for a festive fall gathering, or layer it in mason jars for a beautiful, portable lunch option.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days; the salad tastes even better as flavors continue to blend.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended as it may affect texture and flavor.

Reheating

If preferred warm, gently reheat the salad without the apple pieces, and add them fresh after warming to keep their crispness.

FAQs

Can I use other grains instead of quinoa?

Absolutely! Bulgur, farro, or brown rice work well too, though cooking times and textures will vary slightly.

Is it possible to make this salad nut-free?

Yes, simply omit the pecans or replace them with roasted chickpeas or toasted seeds for a crunchy alternative.

How long can I store this salad?

Stored properly in the refrigerator, the salad stays fresh for up to 3 days, perfect for meal prepping.

Can I add protein to make it a full meal?

Adding roasted tofu, chickpeas, or even cooked chicken (plant-based alternative) can boost protein and make it more filling.

What kind of apples work best for this recipe?

Choose crisp, tart apples like Granny Smith or Fuji to balance the sweetness of the squash and dressing.

Final Thoughts

Fall Quinoa Salad with Roasted Veggies and Apples is a joyous celebration of autumn’s best ingredients. Its comforting warmth, fresh crunch, and bright flavors make it a staple you’ll return to again and again. Share this colorful, wholesome salad with friends or savor it yourself to enjoy a perfect taste of the season.

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