Harvest Quinoa Salad is a colorful fall salad packed with fluffy quinoa, roasted vegetables, sweet dried cranberries, crunchy pecans, and fresh greens. A simple maple-Dijon dressing brings everything together for a delicious side dish or light lunch.
Why This Recipe Works
- Quinoa makes the salad filling and satisfying.
- Roasted vegetables add warm, savory flavor.
- Cranberries and maple dressing provide a touch of sweetness.
- Pecans add a delicious crunchy texture.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 cups diced butternut squash
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups mixed greens
- ½ cup dried cranberries
- ½ cup pecans, toasted
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
For the Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
How to Make Harvest Quinoa Salad
1. Cook the Quinoa
Rinse the quinoa under cold water. Add it to a saucepan with the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes, then fluff with a fork.
2. Roast the Squash
Preheat the oven to 425°F (220°C). Place the diced butternut squash on a baking sheet. Toss with olive oil, thyme, salt, and black pepper.
Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
3. Make the Dressing
Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth.
4. Assemble the Salad
Add the mixed greens, cooked quinoa, roasted squash, cranberries, pecans, feta, and red onion to a large bowl.
5. Dress and Serve
Drizzle the maple-Dijon dressing over the salad and gently toss until everything is evenly coated. Serve warm or at room temperature.
Tips for the Best Harvest Quinoa Salad
- Rinse quinoa before cooking to remove its natural bitterness.
- Let the quinoa cool slightly before adding it to the greens.
- Toast the pecans for deeper flavor.
- Add the dressing just before serving to keep the greens fresh.
- Substitute walnuts for pecans or goat cheese for feta if desired.
Final Thoughts
Harvest Quinoa Salad is a fresh and hearty fall dish filled with colorful vegetables, fluffy quinoa, crunchy pecans, and sweet cranberries. The maple-Dijon dressing adds the perfect finishing touch, making this salad ideal for weeknight meals, Thanksgiving, and fall gatherings.
