Introduction

Autumn Harvest Quinoa Salad with Roasted Squash is a vibrant, nutrient-packed salad perfect for celebrating the flavors of fall. Sweet roasted squash, nutty quinoa, crunchy pecans, tart cranberries, and fresh greens come together in a harmonious mix of textures and flavors. A light maple-Dijon dressing adds the perfect balance of sweetness and tang, elevating this salad into a wholesome, satisfying meal.

This salad is ideal for meal prep, potlucks, or a healthy lunch or dinner. The roasted squash brings warmth and comfort, while quinoa provides protein and makes it filling. It’s a colorful, hearty, and delicious way to enjoy seasonal ingredients while keeping meals light and nutritious.

Why I Love This Recipe

I love this salad because it’s both hearty and refreshing. The roasted squash adds natural sweetness, the quinoa provides substance, and the cranberries and pecans add bursts of flavor and crunch. It’s a recipe that feels indulgent yet healthy, perfect for those cozy autumn days when you want comfort without heaviness.

It’s also incredibly versatile — you can adjust the veggies, nuts, or dressing to your taste, making it suitable for vegetarians, vegans, or anyone looking for a nutrient-rich, flavorful meal.

Why It’s a Must-Try Dish

• Seasonal and fresh: Uses autumn produce like squash and cranberries.
• Healthy and filling: Packed with protein, fiber, and vitamins.
• Perfect for meal prep: Stores well in the fridge for easy lunches.
• Colorful and visually appealing: A feast for both the eyes and the palate.
• Versatile: Can serve as a side salad or a main dish.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Calories: ~350 kcal per serving

Course & Cuisine

• Course: Salad / Main or Side
• Cuisine: American / Modern Healthy Cuisine

Ingredients

For the Roasted Squash:

• 2 cups butternut or acorn squash, peeled and cubed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon ground cinnamon (optional)

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup baby spinach or mixed greens
• ½ cup dried cranberries
• ½ cup toasted pecans or walnuts, roughly chopped
• ¼ cup crumbled feta cheese (optional)
• 2 green onions, thinly sliced

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Cooking Directions

Step-by-Step Preparation Method

Step 1: Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Toss cubed squash with olive oil, salt, pepper, and cinnamon.
3. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized. Set aside to cool slightly.

Step 2: Cook the Quinoa

1. In a medium saucepan, bring quinoa and water or broth to a boil.
2. Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and fluffy.
3. Remove from heat, fluff with a fork, and let cool slightly.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.

Step 4: Assemble the Salad

1. In a large bowl, combine cooked quinoa, roasted squash, greens, cranberries, pecans, green onions, and feta (if using).
2. Pour dressing over the salad and toss gently to combine.

How to Serve

• Serve as a main dish for a light, balanced meal or as a side salad alongside roasted meats or vegetarian entrees.
• Garnish with extra pecans or a sprinkle of pumpkin seeds for added crunch.
• Serve slightly warm or at room temperature.

Recipe Tips

• Even roasting: Cut squash into uniform cubes to ensure even cooking.
• Make ahead: Roast squash and cook quinoa in advance; assemble just before serving.
• Adjust sweetness: Add more maple syrup if you like a sweeter dressing.
• Add texture: Sprinkle seeds like pumpkin or sunflower for extra crunch.
• Use seasonal veggies: Swap in roasted carrots, sweet potatoes, or Brussels sprouts.

Variations

1. Vegan version: Omit feta or use plant-based cheese.
2. Protein-packed: Add chickpeas, lentils, or grilled chicken for extra protein.
3. Grain swap: Use farro, bulgur, or couscous instead of quinoa.
4. Spiced dressing: Add a pinch of cinnamon, nutmeg, or smoked paprika to the dressing for warmth.
5. Autumn harvest bowl: Include roasted beets, apples, or pears for extra seasonal flavor.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Best to freeze roasted squash separately from quinoa and greens; freeze for up to 2 months. Assemble fresh after thawing.
• Tip: Add greens and dressing just before serving to maintain freshness and texture.

Special Equipment Needed

• Baking sheet for roasting squash
• Medium saucepan for quinoa
• Large mixing bowl
• Small bowl for dressing
• Knife and cutting board

Frequently Asked Questions (FAQ)

Q1. Can I use canned pumpkin instead of fresh squash?
Yes, but roasted cubed squash adds more texture and caramelized flavor.

Q2. Can I prepare this salad ahead of time?
Yes, roast squash and cook quinoa in advance; add greens and dressing just before serving.

Q3. Can I make it gluten-free?
Yes, quinoa is naturally gluten-free, but check that any added toppings like pecans or dressing are gluten-free.

Q4. Can I serve this salad warm?
Absolutely! Toss roasted squash and quinoa while warm, then add greens.

Q5. Can I add more vegetables?
Yes, roasted carrots, bell peppers, or beets work beautifully in this salad.

Conclusion

Autumn Harvest Quinoa Salad with Roasted Squash is a nutrient-rich, vibrant, and satisfying dish that celebrates the flavors of fall. The combination of sweet, roasted squash, nutty quinoa, crunchy pecans, and tangy dressing makes it perfect for lunch, dinner, or as a side dish.

It’s healthy, flavorful, versatile, and visually stunning, making it a must-try recipe for anyone wanting to enjoy the harvest season in a wholesome, delicious way.

Colorful, hearty, and packed with autumnal flavors — this quinoa salad is a seasonal favorite you’ll return to again and again!