21 Delicious Fall Quinoa Salad Recipes You’ll Love

Fall is a season of cozy flavors, rich colors, and hearty yet fresh meals. One of the easiest ways to embrace the season is with quinoa salads.

Quinoa, a protein-packed grain with a nutty flavor, pairs beautifully with roasted vegetables, seasonal fruits, nuts, and warm spices.

From roasted butternut squash and cranberries to apples, figs, and pumpkin seeds, fall quinoa salads are perfect for lunch, dinner, or even as a festive side dish.

Whether you’re meal prepping for the week, looking for a colorful holiday side, or simply craving something wholesome, these 21 fall quinoa salad recipes offer a variety of flavors and textures to keep your meals exciting.

Each recipe highlights seasonal ingredients and can be customized to suit your taste.

From sweet and tangy to savory and spiced, these salads are versatile, nutritious, and visually stunning.

Roasted vegetables, fresh herbs, dried fruits, nuts, and tangy dressings make them perfect for any fall table.

You’ll find everything from warm roasted squash salads to refreshing apple-and-cranberry combinations—all featuring quinoa as a hearty base.

21 Delicious Fall Quinoa Salad Recipes You’ll Love

Fall quinoa salads are an effortless way to celebrate seasonal produce while keeping your meals healthy, satisfying, and beautiful.

With roasted vegetables, fresh fruits, nuts, and creative dressings, these 21 recipes prove that autumn salads can be hearty, flavorful, and exciting.

Whether you’re cooking for yourself, your family, or entertaining guests, these salads are a perfect addition to your fall menu.

Try a mix of warm roasted veggie salads, sweet-fruity combinations, and crunchy nutty toppings—you’ll find a new favorite for every autumn day.

Harvest Quinoa & Roasted Butternut Salad

This vibrant quinoa salad captures the essence of fall with roasted butternut squash, dried cranberries, toasted pecans, and a tangy maple vinaigrette.

It’s hearty enough to serve as a main dish yet light and refreshing for a side.

Ingredients:

• 1 cup tri-color quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans, roughly chopped
• 2 tablespoons pumpkin seeds (optional)
• 2 tablespoons fresh parsley, chopped

Maple Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and slightly caramelized.
2. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and let cool slightly.
3. Prepare the maple vinaigrette by whisking olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
4. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, and pumpkin seeds. Drizzle with vinaigrette and toss gently.
5. Garnish with fresh parsley before serving.

This salad is a beautiful balance of sweet, nutty, and earthy flavors, perfect for a cozy fall lunch or dinner side.

Autumn Harvest Quinoa & Apple Salad

Crisp apples, roasted sweet potatoes, and a hint of cinnamon make this quinoa salad a seasonal delight.

The creamy tahini dressing brings all the flavors together in a harmonious, autumn-inspired dish.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1 apple, diced
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons pumpkin seeds
• 2 green onions, sliced

Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1-2 tablespoons water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Cook quinoa in water over medium heat, covered, for 15 minutes until fluffy. Let cool slightly.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust consistency with more water if needed.
4. In a large bowl, combine quinoa, roasted sweet potatoes, diced apple, dried cranberries, walnuts, pumpkin seeds, and green onions. Toss with tahini dressing.
5. Serve slightly warm or chilled.

The combination of roasted sweet potatoes, crisp apples, and nutty quinoa makes this salad a comforting and festive addition to any fall table.

Warm Quinoa & Brussels Sprout Salad with Cranberries

Earthy roasted Brussels sprouts, sweet dried cranberries, and crunchy almonds make this warm quinoa salad a perfect side dish or vegetarian main for fall dinners.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds, toasted
• 2 tablespoons fresh parsley, chopped

Honey Mustard Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper for the dressing.
4. In a large bowl, combine quinoa, roasted Brussels sprouts, dried cranberries, and toasted almonds. Drizzle with honey mustard dressing and toss gently.
5. Garnish with chopped parsley before serving.

This warm quinoa salad is full of texture and flavor, offering a perfect balance of sweet, savory, and nutty notes for fall meals.

Roasted Pumpkin & Quinoa Salad with Feta

This colorful salad blends roasted pumpkin, quinoa, and creamy feta cheese for a hearty, flavorful dish.

A hint of sage in the dressing gives it a cozy, autumnal touch.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups pumpkin, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 2 tablespoons pumpkin seeds
• 2 tablespoons fresh sage, finely chopped

Sage Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and lightly caramelized.
2. Cook quinoa in water or broth over medium heat, covered, for 15 minutes until fluffy. Let cool slightly.
3. Whisk together the sage vinaigrette ingredients in a small bowl.
4. In a large bowl, combine quinoa, roasted pumpkin, dried cranberries, pumpkin seeds, and crumbled feta. Drizzle with vinaigrette and toss gently.
5. Garnish with extra chopped sage before serving.

The sweet, earthy pumpkin and tangy feta make this quinoa salad a true celebration of fall flavors.

Autumn Pear & Quinoa Salad with Walnuts

Crisp pears, crunchy walnuts, and a honey-lemon dressing make this quinoa salad refreshing yet satisfying—a perfect addition to a fall lunch or dinner spread.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 ripe but firm pears, diced
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup dried cherries or cranberries
• 2 tablespoons fresh mint, chopped
• 1/4 cup crumbled goat cheese (optional)

Honey-Lemon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Cook quinoa in water over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. In a large mixing bowl, combine quinoa, diced pears, walnuts, dried cherries, and mint. Drizzle with dressing and toss gently.
4. Sprinkle crumbled goat cheese on top if desired.

The juicy sweetness of pears paired with the nutty quinoa and crunchy walnuts makes this salad a light yet satisfying fall treat.

Cranberry, Quinoa & Roasted Carrot Salad

This salad combines roasted carrots, quinoa, cranberries, and a zesty orange dressing for a vibrant, nutrient-packed fall dish.

Its bright flavors make it perfect for both weeknight dinners and holiday gatherings.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 3 medium carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 2 tablespoons fresh parsley, chopped

Orange Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
3. Whisk together the orange vinaigrette ingredients.
4. In a large bowl, combine quinoa, roasted carrots, dried cranberries, and sunflower seeds. Drizzle with vinaigrette and toss gently.
5. Garnish with fresh parsley before serving.

This salad bursts with color, flavor, and texture, making it a festive and healthy addition to any fall menu.

Spiced Sweet Potato & Quinoa Salad

Roasted sweet potatoes, warm spices, and nutty quinoa come together in this hearty fall salad.

A cinnamon-honey dressing enhances the autumn flavors, making it perfect for lunch or a light dinner.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons fresh cilantro, chopped

Cinnamon-Honey Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Cook quinoa in water or vegetable broth over medium heat, covered, for 15 minutes. Fluff with a fork and allow to cool slightly.
3. Whisk together the dressing ingredients in a small bowl.
4. In a large bowl, combine quinoa, roasted sweet potatoes, dried cranberries, and chopped pecans. Drizzle with dressing and toss gently.
5. Garnish with fresh cilantro before serving.

This salad’s sweet and spiced notes perfectly capture the essence of fall, making it both comforting and satisfying.

Autumn Kale & Quinoa Salad with Roasted Beets

Earthy roasted beets, hearty quinoa, and tender kale are paired with a zesty balsamic dressing to create a colorful and nutrient-packed fall salad.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups kale, chopped and stems removed
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tablespoons dried cranberries

Balsamic Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together the balsamic dressing ingredients.
4. In a large bowl, combine quinoa, roasted beets, kale, dried cranberries, toasted walnuts, and goat cheese. Toss with the dressing.
5. Serve immediately or chilled.

This vibrant salad is packed with flavor, color, and nutrients, making it an ideal addition to any autumn table.

Pomegranate & Quinoa Autumn Salad

Juicy pomegranate seeds, roasted carrots, and nutty quinoa create a festive and refreshing salad with a sweet-tart citrus dressing that celebrates fall flavors.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 medium carrots, peeled and sliced into sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped pistachios
• 2 tablespoons fresh mint, chopped

Citrus Dressing:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. Cook quinoa in water over medium heat, covered, for 15 minutes. Fluff and allow to cool slightly.
3. Whisk together the citrus dressing ingredients.
4. In a large bowl, combine quinoa, roasted carrots, pomegranate seeds, and pistachios. Toss with dressing and garnish with fresh mint.
5. Serve warm or chilled.

This salad balances sweetness, tang, and crunch, making it a refreshing and visually stunning fall dish.

Roasted Fennel & Quinoa Fall Salad

Sweet, caramelized roasted fennel paired with nutty quinoa, golden raisins, and a lemon-tahini dressing makes this a sophisticated and flavorful fall salad.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 medium fennel bulbs, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup golden raisins
• 1/4 cup toasted almonds, chopped
• 2 tablespoons fresh parsley, chopped

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 2–3 tablespoons water to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sliced fennel with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
3. Whisk together tahini, lemon juice, olive oil, honey, water, salt, and pepper until smooth.
4. In a large bowl, combine quinoa, roasted fennel, golden raisins, and toasted almonds. Drizzle with dressing and toss gently.
5. Garnish with fresh parsley before serving.

The roasted fennel’s subtle sweetness and the nutty quinoa create a salad that’s both elegant and comforting for fall.

Apple, Quinoa & Roasted Butternut Salad

Crisp apples, roasted butternut squash, and quinoa come together in this autumn-inspired salad, with a maple-cider vinaigrette adding a sweet and tangy finish.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups butternut squash, cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 crisp apple, diced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons fresh thyme leaves

Maple-Cider Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in water or broth over medium heat, covered, for 15 minutes. Fluff and cool slightly.
3. Whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
4. In a large bowl, combine quinoa, roasted squash, diced apple, dried cranberries, and chopped pecans. Toss with vinaigrette.
5. Garnish with fresh thyme before serving.

Sweet, savory, and slightly tart, this salad captures the warm flavors of fall in every bite.

Pecan, Cranberry & Quinoa Autumn Salad

A hearty, festive salad featuring roasted pecans, dried cranberries, quinoa, and roasted autumn vegetables, finished with a honey-mustard dressing.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup roasted carrots, diced
• 1/2 cup roasted pecans, chopped
• 1/4 cup dried cranberries
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Honey-Mustard Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper.
4. In a large bowl, combine quinoa, roasted carrots, pecans, dried cranberries, and parsley. Drizzle with dressing and toss gently.
5. Serve warm or at room temperature.

With its combination of sweet, nutty, and tangy flavors, this salad is a festive and satisfying addition to any fall meal.

Roasted Parsnip & Quinoa Autumn Salad

This hearty fall salad features caramelized roasted parsnips, nutty quinoa, and a zesty lemon-honey dressing.

It’s earthy, slightly sweet, and perfect for crisp autumn days.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 medium parsnips, peeled and cut into sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup dried cherries
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons fresh parsley, chopped

Lemon-Honey Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnip sticks with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine quinoa, roasted parsnips, dried cherries, and toasted walnuts. Toss with the dressing.
5. Garnish with fresh parsley before serving.

The sweet roasted parsnips paired with nutty quinoa make this salad a comforting yet sophisticated fall dish.

Spiced Pumpkin & Quinoa Salad with Pomegranate

Roasted pumpkin, crunchy quinoa, and jewel-like pomegranate seeds come together in this salad with a warm spiced dressing, perfect for autumn celebrations.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups pumpkin, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons fresh mint, chopped

Warm Spiced Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in water or broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together olive oil, apple cider vinegar, maple syrup, cinnamon, salt, and pepper.
4. In a large bowl, combine quinoa, roasted pumpkin, pomegranate seeds, and toasted pumpkin seeds. Toss with dressing.
5. Garnish with fresh mint before serving.

This salad is a festive and colorful fall dish with a perfect balance of sweet, tart, and warm spice flavors.

Roasted Root Vegetable & Quinoa Salad

A medley of roasted root vegetables—carrots, parsnips, and beets—blended with quinoa and a tangy mustard-maple dressing makes this salad hearty, flavorful, and full of autumn vibes.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup carrots, peeled and diced
• 1 cup parsnips, peeled and diced
• 1 cup beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup toasted sunflower seeds
• 2 tablespoons fresh parsley, chopped

Mustard-Maple Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together dressing ingredients in a small bowl.
4. In a large bowl, combine quinoa, roasted root vegetables, and toasted sunflower seeds. Toss with dressing.
5. Garnish with fresh parsley before serving.

With earthy roasted vegetables, nutty quinoa, and a sweet-tangy dressing, this salad is a perfect showcase of fall flavors and textures.

Roasted Acorn Squash & Quinoa Salad

Sweet roasted acorn squash, nutty quinoa, and toasted pecans combine in this fall salad, finished with a warm maple-Dijon dressing for a cozy, seasonal flavor.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium acorn squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup toasted pecans, chopped
• 1/4 cup dried cranberries
• 2 tablespoons fresh sage, chopped

Maple-Dijon Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
3. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
4. In a large bowl, combine quinoa, roasted squash, pecans, dried cranberries, and chopped sage. Toss with dressing.
5. Garnish with extra sage before serving.

This salad blends sweet, nutty, and earthy flavors, making it a hearty and comforting fall dish.

Cranberry, Apple & Quinoa Harvest Salad

A fresh and vibrant fall salad combining crisp apples, tart cranberries, quinoa, and toasted almonds, finished with a honey-lemon dressing for bright, seasonal flavors.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 medium apples, diced
• 1/2 cup dried cranberries
• 1/4 cup toasted almonds, chopped
• 2 tablespoons fresh mint, chopped
• Salt and pepper, to taste

Honey-Lemon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Cook quinoa in water over medium heat, covered, for 15 minutes. Fluff with a fork and let cool slightly.
2. Whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing.
3. In a large bowl, combine quinoa, diced apples, cranberries, toasted almonds, and mint. Toss with dressing.
4. Serve immediately or chilled.

Juicy apples and tart cranberries paired with nutty quinoa make this salad a refreshing, autumn-inspired dish.

Roasted Cauliflower & Quinoa Fall Salad

Roasted cauliflower, quinoa, dried cherries, and toasted hazelnuts create a hearty and flavorful salad, complemented by a tangy apple-cider vinaigrette.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup dried cherries
• 1/4 cup toasted hazelnuts, chopped
• 2 tablespoons fresh parsley, chopped

Apple-Cider Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the vinaigrette.
4. In a large bowl, combine quinoa, roasted cauliflower, dried cherries, and toasted hazelnuts. Toss with vinaigrette.
5. Garnish with fresh parsley before serving.

This salad combines hearty roasted vegetables, tart dried fruit, and crunchy nuts for a satisfying and colorful fall dish.

Roasted Delicata Squash & Quinoa Salad

This salad combines sweet roasted delicata squash, nutty quinoa, dried cranberries, and toasted pecans, finished with a maple-balsamic dressing for a perfect fall flavor.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium delicata squash, halved, seeded, and sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 2 tablespoons fresh thyme, chopped

Maple-Balsamic Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss delicata squash slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
4. In a large bowl, combine quinoa, roasted delicata squash, dried cranberries, toasted pecans, and fresh thyme. Toss with dressing.
5. Serve warm or at room temperature.

The combination of sweet roasted squash and crunchy pecans makes this salad a true celebration of fall flavors.

Fig, Quinoa & Roasted Carrot Salad

Juicy fresh figs, roasted carrots, and fluffy quinoa combine with toasted almonds and a honey-lemon dressing for a light, flavorful fall salad.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 3 medium carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4–5 fresh figs, quartered
• 1/4 cup toasted almonds, chopped
• 2 tablespoons fresh mint, chopped

Honey-Lemon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook quinoa in water or broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper.
4. In a large bowl, combine quinoa, roasted carrots, figs, toasted almonds, and fresh mint. Toss with dressing.
5. Serve immediately or chilled.

This salad is sweet, nutty, and refreshing—a perfect seasonal dish for fall entertaining.

Spiced Pumpkin Seed & Quinoa Salad

Roasted vegetables, quinoa, and spiced pumpkin seeds come together in this colorful fall salad, enhanced with a zesty orange-cumin dressing.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup roasted butternut squash, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup pumpkin seeds, toasted and spiced (cinnamon, paprika, pinch of cayenne)
• 2 tablespoons fresh cilantro, chopped

Orange-Cumin Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 teaspoon ground cumin
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth over medium heat, covered, for 15 minutes. Fluff and let cool slightly.
3. Whisk together olive oil, orange juice, cumin, honey, salt, and pepper.
4. In a large bowl, combine quinoa, roasted vegetables, and spiced pumpkin seeds. Toss with dressing.
5. Garnish with fresh cilantro before serving.

The sweet, savory, and slightly spicy notes of this salad make it a bold and festive fall dish.