![- 1 cup quinoa - 2 cups vegetable broth - 1 medium sweet potato - 1 cup Brussels sprouts - 1 medium apple - ½ cup dried cranberries - ½ cup pecans - 2 tablespoons olive oil - 1 tablespoon maple syrup - 1 teaspoon cinnamon - Salt and pepper to taste - 2 tablespoons feta cheese (optional) To create the Fall Harvest Quinoa Salad, you'll need simple, fresh items. First, choose high-quality quinoa. Quinoa gives this salad a nutty flavor and great texture. Use vegetable broth for cooking the quinoa. This adds depth to the dish. Next, sweet potatoes bring sweet and creamy notes. Their bright color makes the salad pop. Brussels sprouts add crunch and a slight bitterness. You can roast them to enhance their natural sweetness. For extra flavor, include an apple. A tart variety works best. Dried cranberries add a hint of tartness and a chewy texture. Pecans provide a nice crunch. They also add healthy fats. Olive oil is key for roasting the veggies and adding richness. Lastly, season with maple syrup and cinnamon. These ingredients create warmth and sweetness. Adjust the salt and pepper to your taste. If you like cheese, sprinkle feta on top for a salty kick. Follow the [Full Recipe] for detailed steps to combine these ingredients into a delicious meal. - Preheat the oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. First, I like to toss the diced sweet potato and halved Brussels sprouts in a bowl. Add two tablespoons of olive oil, one tablespoon of maple syrup, a teaspoon of cinnamon, salt, and pepper. Mix it all well. Spread the veggies on the prepared baking sheet in a single layer. Roast for 25-30 minutes. The sweet potato should be tender, and the Brussels sprouts should caramelize. Remember to turn them halfway through for even roasting. While the veggies roast, it’s time to cook the quinoa. I bring two cups of vegetable broth to a boil in a medium saucepan. Then, I add one cup of rinsed quinoa. I reduce the heat to low, cover, and simmer. This takes about 15 minutes. The quinoa is ready when it is fluffy and the liquid is absorbed. After cooking, I let it sit for five minutes before fluffing it with a fork. For the complete recipe, you can refer to the [Full Recipe]. To cook quinoa perfectly, rinse it first. This removes a bitter coating called saponin. Use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil, add the rinsed quinoa, then reduce the heat. Cover and simmer for about 15 minutes. After cooking, let it sit covered for 5 minutes. Fluff it with a fork for a light and airy texture. For roasting vegetables, choose sweet potatoes and Brussels sprouts. Toss them in olive oil, salt, and pepper. Spread them out on a baking sheet. Roast at 425°F (220°C) for 25-30 minutes. Turn them halfway for even caramelization. They should be tender and golden when done. To change the dressing, try balsamic vinegar or a lemon-herb mix. You can also use tahini for a creamy texture. Fresh herbs like thyme and rosemary add depth. For a spicy kick, sprinkle in some red pepper flakes. Adding spices enhances the flavor too. Try using smoked paprika or ground cumin. A hint of nutmeg can bring warmth, especially in fall. For a vegan version, skip the feta cheese. You can also use nutritional yeast for a cheesy flavor. If you need a gluten-free option, quinoa works perfectly. To make it nut-free, switch pecans for sunflower seeds or pumpkin seeds. This keeps the crunch without the nuts. Just be sure to check for allergies when serving. For the full recipe, visit the recipe section of this article. {{image_2}} You can make this salad even more exciting by adding seasonal veggies. Try mixing in pumpkin or roasted beets. These bright colors and flavors will enhance the dish. You could also add fruits like pears or figs. They bring a sweet touch that balances the savory notes. Need a protein kick? You can add grilled chicken for a heartier meal. Chickpeas are another great option. They add texture and protein without meat. For a vegan twist, use tofu or tempeh. Both are easy to cook and soak up flavors well. You can serve this salad warm or cold. It tastes great either way! For a warm dish, serve it right after cooking. For a cold version, let it chill in the fridge for a bit. Pair it with roasted meats or warm soups for a cozy meal. You can also enjoy it as a stand-alone dish. Don't forget to check the Full Recipe for more ideas! To keep your Fall Harvest Quinoa Salad fresh, use airtight containers. Glass or plastic containers work well. Store it in the fridge right after serving. This salad lasts for about 3 to 5 days. Make sure to check for any signs of spoilage before eating. If you have more salad than you can eat, freezing is a great option. First, put the salad in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can stay in the freezer for up to 3 months. When you are ready to eat it, thaw the salad in the fridge overnight. For the best taste, reheat it gently in the microwave. You can also let it sit at room temperature for a while before serving. Enjoy your delicious meal! You can make this salad more filling by adding protein or grains. Here are some great options: - Grilled chicken: Add diced grilled chicken for extra protein. - Chickpeas: Toss in a cup of canned chickpeas for a plant-based boost. - Tofu: Use cubed, baked tofu for a vegan option. - Extra quinoa: Increase the quinoa amount to give you more volume. - Nuts: Add more pecans or even walnuts for crunch and protein. These additions not only make the salad heartier but also enhance the flavor. Yes, you can use other grains for variety. Some good options include: - Farro: This nutty grain adds a lovely texture. - Barley: Great for a chewy bite and a rich flavor. - Bulgur: Cooks quickly and adds a light, fluffy texture. Feel free to experiment with these grains for a new twist on your salad. To transport this salad for a picnic, follow these tips: - Use an airtight container: This keeps the salad fresh and prevents spills. - Separate wet from dry: Keep the dressing separate until ready to serve. This stops sogginess. - Pack greens at the bottom: If using leafy greens, place them at the bottom to protect other ingredients. - Chill before serving: Keep it cool in a cooler or insulated bag until you are ready to eat. These steps ensure your salad stays fresh and tasty. Yes, you can make this salad ahead of time. Here are some best practices for meal prep: - Make the quinoa and roast vegetables: Prepare these a day in advance and store them in the fridge. - Add fresh ingredients later: Mix in apples and nuts just before serving to keep them crisp. - Dress it before serving: Adding dressing right before serving keeps the salad from getting soggy. This makes it easy to enjoy a healthy meal any day of the week. For the full recipe, check out the [Full Recipe]. In this post, we covered how to make a delicious quinoa salad. You learned about key ingredients, step-by-step cooking, and tips for the best texture and flavor. We also explored variations to fit your tastes and dietary needs. Finally, we shared storing tips and answers to common questions. With this knowledge, you can create a tasty and healthy dish anytime. Enjoy experimenting and making this recipe your own!](https://greenmealmap.com/wp-content/uploads/2025/07/f1d44053-daea-4f08-a468-8030ed1451f9-250x250.webp)
Fall Harvest Quinoa Salad
Elevate your autumn meals with this delicious Fall Harvest Quinoa Salad packed with sweet potatoes, Brussels sprouts, and crunchy pecans. Perfect for a healthy lunch or dinner, this vibrant salad combines seasonal flavors and textures that will delight your taste buds. With simple steps to prepare, you'll have a warm and nutritious dish ready in just 50 minutes. Click through to explore the full recipe and enjoy the taste of fall!