Fall Quinoa Salad
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: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 10mgSodium: 420mgFiber: 8gSugar: 9g
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