This Fall Harvest Quinoa Salad is packed with colorful veggies and crunchy nuts, making it a tasty and healthy dish. Perfect for those cozy autumn days!
Not to mention, it’s so easy to whip up! I love making it for lunch since it stays fresh in the fridge. Plus, it looks just like fall on a plate—how fun is that? 🍁
Key Ingredients & Substitutions
Tri-color quinoa: This gives the salad a nice color and texture. If you’re out of tri-color, regular quinoa works perfectly too! It cooks the same way, so no worries there.
Sweet potato: Sweet potatoes add a lovely sweetness. If you prefer something different, butternut squash or even diced carrots can be great alternatives.
Kale or spinach: Kale holds up well in salads, but feel free to use fresh spinach for a milder taste. If you want something heartier, try Swiss chard.
Dried cranberries or raisins: Both add a sweet touch. You can swap them for chopped dates or figs if you’re looking for a change.
Feta cheese: Feta brings creaminess and tang. For a vegan option, consider using crumbled tofu or omitting the cheese altogether if you prefer.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is all about getting that caramelization and softness. Here are some steps to ensure they turn out great every time:
- Preheat your oven to 400°F (200°C)—this helps them cook nicely and brown up.
- Peel and dice the sweet potatoes into even cubes. Smaller pieces cook quicker and get crispier.
- Toss them with olive oil, salt, and pepper. This helps them roast evenly.
- Spread them in a single layer on a baking sheet. Crowding can make them steam instead of roast.
- Roast for about 20-25 minutes, stirring halfway through for even cooking. Look for that golden brown color!
Fall Harvest Quinoa Salad
Ingredients You’ll Need:
- For the Salad:
- 1 cup tri-color quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup chopped kale or spinach, stems removed
- 1/2 cup diced celery
- 1/2 cup finely chopped red onion or shallot
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped walnuts or pecans, toasted
- 1/2 cup crumbled feta cheese
- 1 small green apple, cored and thinly sliced
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes around 15 minutes of prep time and about 25 minutes for roasting the sweet potatoes. Including cooking the quinoa, the total time is approximately 45 minutes. It can be served immediately or chilled for a couple of hours to let the flavors mingle!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potato with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper until well coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast them for about 20-25 minutes until they are tender and slightly caramelized. Once they are done, remove them from the oven and let them cool.
2. Cook the Quinoa:
While the sweet potatoes are roasting, it’s time to cook the quinoa. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa and 1/4 teaspoon of salt. Lower the heat to a simmer, cover the pot, and let it cook for around 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. After cooking, take it off the heat and fluff it gently with a fork. Let it cool.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled quinoa, roasted sweet potato, chopped kale, diced celery, red onion, dried cranberries, toasted walnuts, and chopped parsley. Stir everything together until evenly mixed.
4. Prepare the Dressing:
In a small bowl or jar, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Mix well until the dressing is smooth and combined.
5. Assemble the Salad:
Pour the dressing over the quinoa mixture and toss everything together to coat the ingredients evenly. Gently fold in the crumbled feta cheese to add a creamy texture.
6. Add Apple for Freshness:
Arrange the thin slices of green apple on top of the salad for a colorful presentation. You can mix the apple slices in for extra crunch just before serving.
7. Serve or Chill:
The salad can be served immediately, or if you have some time, refrigerate it for 1-2 hours to let the flavors blend beautifully. It tastes great cold or at room temperature.
Enjoy your vibrant and nutritious Fall Harvest Quinoa Salad, a wonderful way to celebrate the bountiful flavors of autumn!
Can I Use Brown Rice Instead of Quinoa?
Yes, you can substitute brown rice for quinoa! Just note that brown rice takes longer to cook, approximately 40-45 minutes, so be sure to adjust your cooking time accordingly.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or replace it with a vegan cheese alternative. The salad is still delicious without it, and the other ingredients offer plenty of flavor!
Can I Add Other Vegetables?
Absolutely! Feel free to add other seasonal vegetables like roasted Brussels sprouts, butternut squash, or carrots. Just roast them alongside the sweet potatoes for added flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors keep improving, but the texture of the greens might soften. Enjoy cold or reheat gently if preferred!