I absolutely love this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe because it perfectly captures the cozy, vibrant flavors of autumn in every bite. The mix of roasted Brussels sprouts and butternut squash paired with sweet apples and the crunch of pumpkin seeds creates an irresistible combination that’s both hearty and fresh. Whenever I want a dish that’s a little healthy, a little indulgent, and packed full of seasonal goodness, this salad is my go-to.
What’s really special about this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe is how easy it is to prepare and how well it keeps its flavor even as leftovers. You’ll find that it’s fantastic for weeknight dinners but also feels elegant enough to bring to a holiday gathering. I remember the first time I made it; my family went crazy for it, and it’s become a recipe I rely on to impress without stress.
Why You’ll Love This Recipe
- Seasonal Flavors: Combines classic fall ingredients like butternut squash, apples, and pumpkin seeds for an authentic autumn taste.
- Simple & Nourishing: Packed with veggies, quinoa, and kale, it’s a wholesome salad that keeps you full and energized.
- Versatile Meal: Delicious as a side dish or a main course, making it perfect for family dinners or potlucks.
- Ease of Preparation: Straightforward roasting and cooking steps ensure success even if you’re short on time.
Ingredients You’ll Need
The ingredients in this fall quinoa salad work beautifully together to balance hearty roasted vegetables with fresh, crisp apples and crunchy pumpkin seeds. When shopping, look for firm apples and fresh kale to keep your salad vibrant and flavorful.
- Brussels sprouts: Choose small, firm sprouts with bright green leaves for roasting.
- Butternut squash: Look for a smooth, heavy squash with no soft spots; peel and cube for easy roasting.
- Red onion: Adds sweetness and depth when roasted alongside the veggies.
- Garlic head: Roasting the whole head softens it and adds creamy, mellow garlic flavor.
- Italian seasoning: A blend that complements both the Brussels sprouts and squash.
- Pumpkin spice: Brings warm autumn notes to the butternut squash.
- Kosher salt: Seasoning that helps bring out all the natural flavors.
- Olive oil: Used twice — for roasting veggies and making the dressing.
- Quinoa: A protein-packed base that soaks up all the dressing beautifully.
- Water and low-sodium bouillon cube: To cook the quinoa with added savory flavor.
- Baby kale: Adds a nutritious green element that wilts slightly when tossed with warm quinoa.
- Large apple: Diced fresh for sweetness and crunch contrast.
- Pumpkin seeds: Toasted or raw, they add an irresistible nutty crunch on top.
- Dijon mustard: Gives the dressing a subtle tanginess.
- Orange juice: For a bright, citrusy sweetness in the dressing.
- Water (for dressing): To lighten the dressing consistency.
- Salt and pepper: Adjust to taste for the perfect seasoning balance.
Variations
I love playing around with this salad to suit different moods or dietary needs, and you can customize it to make it your own. Feel free to swap veggies or tweak the dressing for your perfect fall salad.
- Nut-free Variation: Skip the pumpkin seeds or replace them with toasted sunflower seeds if you’re avoiding nuts and seeds.
- Vegan Adaptation: This recipe is naturally vegan — just make sure your bouillon cube is vegan-friendly or use vegetable broth.
- Extra Protein: Add chickpeas or grilled chicken for a heartier meal.
- Seasonal Swap: Try swapping Brussels sprouts with roasted cauliflower or swap butternut squash with sweet potatoes for a different twist.
How to Make Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
Step 1: Roast the Vegetables to Perfection
Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper or a silicone mat—this makes cleanup so much easier! Arrange the Brussels sprouts, butternut squash, onion, and the whole garlic head (cut ½ inch off the top) each in its own section on the sheet. This separation helps you season each veggie just right. Sprinkle Italian seasoning on the Brussels sprouts and pumpkin spice on the butternut squash, then drizzle olive oil all over everything, making sure to coat the cut garlic head. Give each section a light toss or brush to distribute the oil and spices evenly. Roast everything for about 25 minutes until veggies are tender and beautifully caramelized. Trust me, roasting the garlic head whole like this yields creamy cloves that add so much depth when mashed later!
Step 2: Cook the Quinoa with Savory Flavor
While the veggies roast, it’s time to prepare your quinoa. Rinse it well to remove any bitterness, then place it in a medium saucepan with water and a low-sodium bouillon cube for extra flavor. Bring it to a boil, then cover, reduce the heat to low, and let it simmer gently for 15 minutes without stirring. After cooking, turn off the heat and let it rest—still covered—for 10 minutes. This resting step makes your quinoa fluffy and perfectly tender, a little trick I picked up along the way!
Step 3: Whip Up a Bright, Tangy Dressing
In a large bowl, mix together olive oil, Dijon mustard, fresh orange juice, a bit of water to thin it out, and salt and pepper to taste. This dressing is simple but brings vibrant, citrusy brightness that cuts through the richness of the roasted veggies perfectly. For easy storage, transfer the dressing to a jar with a lid and shake well before using.
Step 4: Assemble and Toss Your Fall Quinoa Salad
Once the veggies are roasted, carefully remove the garlic head and let it cool just enough to handle. Then gently squeeze out the soft, aromatic garlic cloves—it’s like nature’s garlic butter! Mash the garlic into a paste with a fork. Add the quinoa to your salad bowl and stir in some of the dressing and the garlic paste. This allows the quinoa to soak up all those wonderful flavors. Next, toss in baby kale, letting the warmth of the quinoa wilt it slightly, which softens the leaves for easier eating. Add half the roasted veggies and half the diced apple, tossing gently. For a stunning finish, top your salad with the remaining veggies and apples and sprinkle pumpkin seeds on top for that satisfying crunch. Serve the dressing on the side so everyone can add as much as they like.
Pro Tips for Making Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
- Separate Roasting: Keeping the veggies separate while roasting helps each one retain its unique flavor and seasoning without blending into a single taste.
- Garlic Trick: Roasting the whole garlic head and mashing it creates a creamy texture that naturally sweetens and mellows garlic—never skip this step!
- Quinoa Resting Time: Letting the quinoa rest off the heat after cooking prevents mushiness and ensures a light, fluffy texture every time.
- Dressing on the Side: Serving dressing separately lets your guests control the moisture level, preventing soggy salad leftovers.
How to Serve Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
Garnishes
I love topping this salad with extra pumpkin seeds for that irresistible crunch and sometimes a sprinkle of crumbled feta if my crowd likes a bit of tangy cheese. Fresh herbs like chopped parsley or thyme can add a pop of green and fragrance, which makes it feel extra special.
Side Dishes
This Fall Quinoa Salad pairs wonderfully with warm crusty bread or alongside roasted chicken or turkey. For a vegetarian meal, I often serve it with a warm lentil stew or grilled portobello mushrooms for an extra satisfying plate.
Creative Ways to Present
For special occasions, I like to serve this salad layered in a glass trifle bowl for a colorful presentation or individually portion it in mason jars for an easy grab-and-go lunch. It looks as beautiful as it tastes and always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store leftover salad in an airtight container in the fridge, but I always keep the pumpkin seeds and dressing separate until serving to prevent sogginess. The salad stays fresh for about 3 to 4 days and actually tastes even better the next day as the flavors meld.
Freezing
I don’t recommend freezing this salad because the texture of roasted vegetables and fresh apples changes after thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
If you want to enjoy this salad warm, reheat just the quinoa and roasted veggies together gently in a skillet or microwave, then toss with fresh apples, kale, and dressing after warming. This keeps the fresh elements crisp and the warm parts comforting.
FAQs
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Can I make this Fall Quinoa Salad in advance?
Yes! You can roast your vegetables and cook quinoa a day ahead; keep pumpkin seeds and dressing separate until serving to maintain texture. This salad actually tastes better the next day as flavors blend together.
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Can I use other greens besides kale?
Absolutely! Baby spinach or arugula work well too. Just add them at the end so they don’t wilt too much from the warm quinoa.
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How do I store leftovers without them getting soggy?
Store dressing and pumpkin seeds separately from the salad. Add them only right before serving to keep everything fresh and crunchy.
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Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this a great salad option if you’re avoiding gluten.
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Can I add protein to this salad?
Definitely! Roasted chickpeas, grilled chicken, or even crumbled tofu make excellent additions for a more filling meal.
Final Thoughts
This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe has become a heartwarming staple in my kitchen, especially when I’m craving something nutritious yet satisfying. It’s a fantastic way to enjoy the best of fall’s harvest in a vibrant, colorful dish that’s as fun to make as it is to eat. I’m confident you’ll love how easily the flavors come together and how it fills your home with that cozy, autumn vibe. Give it a try—you might just find your new favorite fall salad!
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Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Quinoa Salad is a vibrant and hearty dish bursting with the flavors of roasted Brussels sprouts, butternut squash, and a touch of pumpkin spice. Combined with tender quinoa, fresh kale, crisp apples, and pumpkin seeds, all tossed in a zesty orange-Dijon dressing, it’s a perfect seasonal salad to delight your fall or holiday table.
Ingredients
Roasted Vegetables
- 1 pound of Brussels sprouts, trimmed and halved
- 2 pounds of butternut squash, peeled and cubed
- 1 red onion, sliced into wedges
- 1 head of garlic, cut ½ inch from the top
- 1 teaspoon Italian seasoning
- ½ teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
Quinoa
- 1 cup uncooked quinoa, washed
- 1 ¾ cups water
- 1 low-sodium bouillon cube
Salad and Dressing
- 2 cups baby kale
- 1 large apple, diced
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ¼ cup orange juice
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F and line a large baking sheet with parchment paper or a silicone mat for easy cleanup. Set aside while you prep the vegetables.
- Arrange Vegetables: On the baking sheet, place the Brussels sprouts, butternut squash, sliced red onion, and the head of garlic (cut side up) in separate sections; do not mix them together to maintain distinct flavors during roasting.
- Season and Oil Vegetables: Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Then, evenly sprinkle kosher salt and drizzle the olive oil over all the vegetables, including directly into the cut part of the garlic head. Toss the seasonings and oil gently with each vegetable group, keeping them separated on the sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25 minutes until tender and caramelized.
- Cook Quinoa: While the vegetables roast, place the washed quinoa, water, and bouillon cube in a medium saucepan. Bring to a boil, cover with a lid, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.
- Make the Dressing: In a large bowl, combine olive oil, Dijon mustard, orange juice, water, salt, and pepper. Whisk well and transfer to a jar with a lid for shaking before serving.
- Prepare Roasted Garlic: Once the roasted vegetables are done, remove the garlic head and allow it to cool until safe to handle. Squeeze the garlic cloves out; they should be soft and creamy. Mash the roasted garlic with a fork to make a smooth paste.
- Assemble Salad: Place the cooked quinoa into a large salad bowl. Stir in the roasted garlic paste and toss with some of the dressing to infuse flavor. Add the baby kale and mix well; the heat from the quinoa will gently wilt the kale.
- Add Fruit and Vegetables: Toss in half of the roasted vegetables and half of the diced apple, mixing everything together thoroughly.
- Serve and Garnish: Top the salad with the remaining roasted vegetables and apples, then sprinkle with pumpkin seeds. Serve the salad with the remaining dressing on the side for extra flavor as desired.
Notes
- This salad perfectly captures the essence of fall with its seasonal produce and warming spices, making it an excellent choice for holiday meals or autumn gatherings.
- For a nut-free version, omit pumpkin seeds or substitute with toasted sunflower seeds.
- Leftover roasted vegetables can be stored in the fridge for up to 3 days and added to other meals like grain bowls or wraps.
- The salad dressing can be prepared ahead and refrigerated for up to 3 days; shake well before using.
- Adjust the seasoning to taste, and add extra salt and pepper if needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 595 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.002 g
- Carbohydrates: 53 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0.03 mg
