Fall Harvest Quinoa Salad
Celebrate the bounty of autumn with this vibrant, nutrient-dense quinoa salad. Featuring oven-roasted butternut squash, earthy Brussels sprouts, and crisp tart apples, this dish balances savory and sweet notes perfectly. Finished with a zesty lemon-paprika dressing, creamy feta, and chewy dried cranberries, it is the ultimate comfort dish. It serves as a robust main for a hearty lunch or a sophisticated side for your next gathering, making it a reliable, meal-prep-friendly staple for busy fall days.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Roasting and Steaming
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/4 cups (225g) tri-color quinoa
2 cups (235ml) water
1 1/2 teaspoons kosher salt, divided
2 to 2 1/2 pounds butternut squash, peeled and cut into 1/2-inch chunks
6 tablespoons olive oil, divided
8 ounces (225g) Brussels sprouts, trimmed and sliced into 1/4-inch strips
1/2 medium red onion, diced
4 tablespoons lemon juice, divided
Zest from 1 lemon
1/2 teaspoon paprika
1 medium tart apple, such as Braeburn or Pink Lady, chopped
3/4 cup (75g) crumbled feta cheese
1/3 cup (40g) dried cranberries
1/3 cup (10g) chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed butternut squash with 2 tablespoons of olive oil and 1/2 teaspoon of salt; spread on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
While the squash roasts, rinse the quinoa under cold water and combine it with 2 cups of water and 1/2 teaspoon of salt in a saucepan; bring to a boil, then cover, reduce heat, and simmer for 15 minutes, then fluff with a fork.
In a large skillet, heat 1 tablespoon of olive oil and sauté the sliced Brussels sprouts and diced red onion over medium heat until tender, about 5-7 minutes.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, lemon zest, paprika, and the final 1/2 teaspoon of salt.
In a large mixing bowl, combine the cooked quinoa, roasted squash, sautéed Brussels sprouts, red onion, chopped apple, cranberries, and parsley.
Pour the dressing over the salad and toss gently to combine.
Top with crumbled feta cheese before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can roast the squash and cook the quinoa up to 2 days in advance for faster assembly. To make this vegan, omit the feta or substitute with a plant-based feta alternative.