Description
A vibrant and nourishing fall quinoa salad packed with roasted vegetables, hearty chickpeas, and a sweet-tangy dressing. This easy recipe works perfectly as a quick dinner, healthy lunch, or meal prep option. With cozy seasonal flavors and wholesome ingredients, it’s one of those go-to food ideas when you want something satisfying yet fresh.
Ingredients
1 cup quinoa
2 cups water or vegetable broth
2 cups butternut squash diced
1 1/2 cups Brussels sprouts halved
1 cup chickpeas cooked and drained
1/2 cup dried cranberries
2 cups fresh spinach or arugula
1/2 cup feta cheese crumbled
3 tablespoons olive oil
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon maple syrup
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons fresh parsley chopped
Instructions
1. Rinse quinoa thoroughly under cold water, then cook with water or broth until fluffy, about 15 minutes.
2. Preheat oven to 400°F (200°C) and line a baking sheet.
3. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper, then roast for 20–25 minutes until tender and caramelized.
4. Whisk together olive oil, maple syrup, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
5. In a large bowl, combine cooked quinoa, roasted vegetables, and chickpeas.
6. Add spinach or arugula, dried cranberries, and parsley, mixing gently.
7. Drizzle dressing over the salad and toss to coat evenly.
8. Top with crumbled feta cheese and serve warm or chilled.
Notes
Let the quinoa cool slightly before mixing to keep the texture light and fluffy.
Roast vegetables in a single layer to ensure proper caramelization instead of steaming.
Add dressing gradually and adjust to taste for the perfect flavor balance.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: fall quinoa salad, healthy salad, easy dinner, meal prep, vegetarian recipe