Fall Harvest Quinoa Salad (Vegan!) Recipe

I absolutely love how this Fall Harvest Quinoa Salad (Vegan!) Recipe turns out—it’s like a cozy hug in a bowl during the cooler months. The combo of roasted butternut squash, hearty kale, and nutty quinoa gives you all those warm, comforting fall vibes without weighing you down. I find it’s perfect for everything from a weeknight dinner to a potluck dish that wows.

When I first tried making this salad, I was amazed how the flavors meld together—sweet maple-balsamic dressing balancing with the savory squash and crisp kale. You’ll find that it’s not only nutritious but also incredibly satisfying whether you eat it warm from the oven or chilled the next day. This Fall Harvest Quinoa Salad (Vegan!) Recipe really shines when you want something wholesome, colorful, and totally plant-powered.

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Ingredients You’ll Need

These simple ingredients come together beautifully in this Fall Harvest Quinoa Salad (Vegan!) Recipe, each bringing its own texture and flavor. When shopping, look for fresh butternut squash that’s firm and unblemished, and hearty kale like lacinato adds such a lovely chew.

• Butternut squash: Choose firm, vibrant orange cubes for the sweetest roasted flavor.
• White quinoa: Rinse well before cooking to remove any bitterness.
• Lacinato kale: Also known as dinosaur kale, it holds up well and tastes less bitter than curly kale.
• Green onions: Add a mild onion crunch that wakes up the salad.
• Pecans or walnuts: Toast lightly for extra crunch and depth (optional but recommended).
• Dried cranberries: Look for unsweetened or lightly sweetened versions to keep balance.
• Balsamic vinegar: Use a good-quality aged balsamic for richer flavor in the dressing.
• Pure maple syrup: Adds natural sweetness that complements the squash perfectly.
• Dijon mustard: Brings a subtle tang and helps emulsify the dressing.
• Garlic powder or fresh garlic: Fresh adds punch; powder is convenient and just as tasty.
• Fresh rosemary: Finely chopped, it gives an earthy herbal note.
• Salt: Enhances all the flavors, so don’t skip it.

Variations

I love to tweak this Fall Harvest Quinoa Salad (Vegan!) Recipe depending on what I have on hand or the season—it’s pretty forgiving and invites improvisation. Feel free to swap out the nuts, add different veggies, or even toss in some fresh herbs to suit your mood.

• Nut swap: I often use toasted almonds or pumpkin seeds when pecans aren’t available; both add great crunch.
• Seasonal veggies: Roasted sweet potatoes or Brussels sprouts also work wonderfully if you want to mix up the squash.
• Protein boost: Adding chickpeas or cooked lentils makes it even heartier and perfect for a protein-packed meal.
• Spice it up: A pinch of smoked paprika or chili flakes adds a subtle warmth I really enjoy on cooler days.

How to Make Fall Harvest Quinoa Salad (Vegan!) Recipe

Step 1: Roast the butternut squash until caramelized

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this keeps cleanup super easy. Spread your cubed butternut squash in a single layer; I like to toss it with a little salt and pepper before roasting. Roast for about 35 to 40 minutes, stirring halfway through to get those beautiful caramelized edges. This roasting step is crucial because it unlocks that sweet, nutty flavor that makes the salad sing.

Step 2: Cook fluffy quinoa perfectly every time

While the squash roasts, rinse 1 cup of quinoa thoroughly under cold water—this step removes the bitter saponins. In a small saucepan, combine quinoa with 1.5 cups of water or vegetable broth for extra flavor. Bring it to a boil, then reduce heat to low, cover, and simmer gently for 15-20 minutes until all liquid is absorbed. Fluff with a fork once done, and set aside to cool slightly before mixing.

Step 3: Prepare kale and assemble ingredients

While your quinoa is cooking and squash is roasting, thinly slice the lacinato kale and massage it gently with your hands. Massaging softens the leaves and cuts down on that bitter kale bite—trust me, it makes a big difference! Grab your green onions, slice them, and roughly chop your toasted nuts. Toss these with the kale in a large bowl, then add the dried cranberries.

Step 4: Whisk together that irresistible maple-balsamic dressing

In a small bowl, whisk balsamic vinegar, pure maple syrup, Dijon mustard, garlic powder (or fresh minced garlic), fresh rosemary, and a pinch of salt until smooth. This dressing has the perfect balance of sweet, tangy, and herbal notes—one of my favorite parts of this Fall Harvest Quinoa Salad (Vegan!) Recipe. Set it aside to let the flavors marry briefly while you finish prepping.

Step 5: Combine and toss gently

Add the cooked quinoa and roasted butternut squash to the bowl with kale, nuts, and cranberries. Pour the dressing over everything and toss gently but thoroughly so every bite is coated in flavor. You can serve it warm straight away or chill it for a few hours—the texture and taste both hold up beautifully.

How to Serve Fall Harvest Quinoa Salad (Vegan!) Recipe

Garnishes

I love finishing this salad with a sprinkle of extra dried cranberries and a few chopped toasted nuts on top for a pop of color and texture. Sometimes I add a pinch of freshly cracked black pepper or even a little lemon zest to brighten everything up.

Side Dishes

My family often pairs this Fall Harvest Quinoa Salad (Vegan!) Recipe with roasted vegetable sides like Brussels sprouts or a fresh apple cider vinaigrette slaw. It also stands beautifully on its own alongside crusty bread or your favorite vegan protein like lentil patties.

Creative Ways to Present

For special occasions, I like to serve this salad in individual mason jars or clear glass bowls so all the fall colors really pop. Layering the ingredients gives it a gorgeous look, plus it’s super handy for grab-and-go meals when hosting a gathering.

Make Ahead and Storage

Storing Leftovers

I store leftover Fall Harvest Quinoa Salad (Vegan!) Recipe in airtight containers in the fridge, and it stays fresh for up to 4 days. The flavors tend to deepen, and it’s actually even better the next day as everything has time to meld.

Freezing

While I don’t usually freeze this salad because the kale and nuts can lose texture, you can freeze the roasted squash and quinoa separately. Thaw and then toss with fresh kale and dressing when ready to serve for best results.

Reheating

If you prefer your salad warm, reheat leftovers gently in a skillet or microwave before serving. Add fresh kale after warming to maintain some crispness, or toss the warmed components with fresh kale for a lovely contrast.

FAQs

Final Thoughts

Honestly, this Fall Harvest Quinoa Salad (Vegan!) Recipe has become one of my go-to dishes every autumn. It’s not only packed with fall flavors and healthy ingredients but also easy enough to whip up on busy days. I love sharing it with friends and seeing them delight in the bright colors and comforting taste. If you’re looking for a recipe that feels like home and nourishes your body, I think you’ll really enjoy making this one your own.

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