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Fall Harvest Quinoa Salad Recipe

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A vibrant and hearty Fall Harvest Quinoa Salad featuring roasted butternut squash, tender kale, toasted pecans, and dried cranberries tossed in a maple-balsamic dressing. This gluten-free, vegetarian salad balances sweet, smoky, and tangy flavors, making it an ideal nutritious dish perfect for autumn meals or meal prep.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Roasted Butternut Squash

  • 4 cups butternut squash, peeled and cubed (about 3/4-inch cubes)
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 tsp. pure maple syrup
  • 1/2 tsp. smoked paprika (optional)
  • 1/4 tsp. salt

Quinoa

  • 1 cup white quinoa, rinsed and drained
  • 1 1/2 cups water or vegetable broth

Salad

  • 3 cups lacinato kale, thinly sliced, large stems removed
  • 3-4 green onions, sliced
  • 1/2 cup pecans, dry roasted or lightly toasted, roughly chopped
  • 1/3 cup dried cranberries

Dressing

  • 1/4 to 1/3 cup balsamic vinegar
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. water
  • 1-2 cloves garlic, minced
  • 1 tsp. fresh rosemary, finely chopped
  • 2 tsp. white miso (or salt to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) and line a baking pan with parchment paper to prepare for roasting the butternut squash.
  2. Prepare Squash: Peel and cube the butternut squash into approximately 3/4-inch pieces. In a medium bowl, toss the squash with 1 1/2 Tbsp. balsamic vinegar, 2 tsp. maple syrup, smoked paprika, and salt until evenly coated. Spread the cubes in a single layer on the prepared baking sheet, ensuring space between pieces. Roast in the oven for 30 minutes, stirring halfway through, until tender and caramelized.
  3. Cook Quinoa: While the squash roasts, place the rinsed quinoa in a small saucepan with 1 1/2 cups of water or vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let it rest, covered, for 5-10 minutes to fluff.
  4. Prepare Kale: Thinly slice the lacinato kale ribbons and remove large stems. Place the kale in a large mixing bowl and gently massage it with your hands for a few minutes to tenderize and soften the leaves.
  5. Make Dressing: In a small bowl, whisk together balsamic vinegar (between 1/4 and 1/3 cup depending on taste), maple syrup, Dijon mustard, water, minced garlic, chopped rosemary, and white miso (or salt) until smooth and well combined. Set aside.
  6. Assemble Salad: Add the warm quinoa directly to the bowl with kale so the residual heat slightly wilts it. Next, add the sliced green onions, roughly chopped toasted pecans, dried cranberries, and the roasted butternut squash.
  7. Toss and Serve: Pour the dressing over the salad and toss gently but thoroughly to combine all the flavors. Garnish with extra pecans or cranberries if desired. Serve immediately warm, at room temperature, or chilled for later enjoyment.

Notes

  • You can substitute vegetable broth for water when cooking quinoa for extra flavor.
  • Massage kale to soften its texture and reduce bitterness.
  • Adjust balsamic vinegar quantity in the dressing to suit your taste preference for tanginess.
  • Use white miso or salt in the dressing to balance sweetness and deepen flavor.
  • This salad can be served warm, at room temperature, or cold—flavors develop nicely over time.
  • Toasting the pecans enhances their crunch and flavor.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/fall-harvest-quinoa-salad-recipe/