Harvest Quinoa Salad is a delightful mix of texture and flavors. It is made with roasted butternut squash, dried cranberries, quinoa, and a pumpkin vinaigrette for a delicious gluten-free and vegan side dish.
This dish comes together easily when made with leftover Roasted Butternut Squash and Instant Pot Quinoa.
Years ago I attended a HUGE Thanksgiving Pot-Luck that featured dozens of dishes.
I happened to bring my homemade applesauce and mashed potatoes.
But the one that stuck out to me was a wild rice salad that had a pumpkin dressing and slightly sweet and savory at the same time.
I fell in love with it. Pumpkin vinaigrette–genius!!
Over the years, I have modified the butternut squash rice salad and turned it into this Harvest Quinoa Salad.
Harvest Quinoa Salad
This simple quinoa Salad is full of fall flavors and makes a perfect side dish or a hearty meatless entree. This salad is a little bit sweet, a little bit savory, and full of various textures.
But the star of the show is the pumpkin vinaigrette. It is savory, yet a bit sweet from the maple syrup. It is a unique dressing that makes this simple Quinoa Salad something spectacular.
Ingredients
- Quinoa
- Butternut Squash
- Dried Cranberries
- Pecans
- Pumpkin Dressing
How to Make Harvest Quinoa Salad
Prepare Quinoa
I like to cook my quinoa in the Instant Pot, however, you can easily cook on the stove-top While you can use any variety of quinoa, a tip is to cook the quinoa in vegetable or chicken stock.
Roast Butternut Squash
If you can, plan ahead and make a large batch of roasted butternut squash earlier in the week. Serve the squash as a side dish and then use the leftovers to whip up this salad with ease.
Pumpkin Vinaigrette
This may sound odd–pumpkin in a vinaigrette? But it works! The pumpkin adds an earthy savory note to this salad and it is the thing that makes this dish stand out to people!
Toss the Fall Quinoa Salad
Once the ingredients are assembled, toss the quinoa, dressing, squash, and cranberries together. At this point it is best to refrigerate for at least 4 hours to let the flavors marry. Add the pecans RIGHT before serving, so that nuts stay crispy and add texture and contrast to the salad.
While this salad will last in the fridge for up to 4 days, I recommend prepping no more than two days in advance. That way leftovers can be kept for a couple days after enjoying. Just remember, just leave the nuts off until ready to serve.
More Quinoa Recipes
- Instant Pot Quinoa
- Mexican Quinoa Salad
- Veggie Packed Quinoa Burgers
- Banana Nut Quinoa Porridge
- Quinoa Spinach Salad
Harvest Quinoa Salad with Pumpkin Vinaigrette
Ingredients
Harvest Quinoa Salad
- 2 cups vegetable stock
- 1 cup quinoa
- 1 teaspoon seasoned salt
- 2 cups roasted butternut squash 1/2 inch chunks
- 1/2 dried cranberries
- 1/3 cup chopped pecans
Pumpkin Vinaigrette
- 1/4 cup pumpkin puree
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
Instructions
Roast Butternut Squash
- Toss squash chunks with 1-2 teaspoons oil and roast at 425 for 25 minutes, or fork tender and starting to crisp up around edges. Cool before tossing in salad.
Cook Quinoa
- Bring the vegetable stock, seasoned salt and quinoa to a boil and reduce to a simmer for about 20 minutes, or until quinoa is tender and liquid is absorbed. Or cook quinoa in instant pot.
- Cool quinoa completely.
Pumpkin Dressing
- Prepare the dressing by mixing the pumpkin puree, vinegar, syrup, oil, salt, pepper, and thyme together.
Harvest Quinoa Salad
- Toss the quinoa with the dressing and then add the squash, and cranberries and fold into the quinoa gently.
- Refrigerate for at least 4 hours until flavors have had time to marry together. Right before serving, add in the nuts.
Notes
- Feel free to use cooked wild rice in place of quinoa if desired.
- This quinoa salad needs a crunch factor, but if pecans are not your thing, feel free to use walnut, almonds, or pumpkin seeds for texture.
- This Harvest Quinoa Salad is fine served warm but best after being refrigerated for a couple hours.
- Fall Quinoa Salad will last in the fridge for up to 4 days.
Kristen Chidsey
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YUM! Such a perfect fall salad. I love getting pumpkin flavors in the dressing rather than just the salad! So perfect!
This looks sooo delicious and filled with all my favorite fall incredients. I’m saving it to try ASAP☺️
This salad is the perfect combination of flavors for sure.
Can the pumpkin seeds be salted? That’s the only kind I can find at the store
Absolutely!! They add the perfect crunch and salty crunch.
Kristen, I love quinoa and love that you replaced the rice with it – and while I do love celery, I am glad you replaced it with pecans for a delicious fall twist! So glad you reposted this – as I (sadly) missed when you posted it in 2014
Sounds like you and I are on the exact same wave length Shashi 🙂
I adore all these flavors here! And the addition of butternut squash! Pinned!
Thanks Meg. This salad truly celebrates some of the best flavors of fall.
Great recipe Kristen! Looks delicious! What restaurant have you had the best quinoa salad? Remember to add it to your Besty List! http://www.thebesty.com/amindfullmom
Love that Vinaigrette! Yum!
It is so good on any fall salad–no need to limit it to just this dish!
This is fantastic–i told my SIL I would bring a quinoa side dish and here it is! Thank you.
Score!! I am happy to supply your recipe for you! Let me know how you all enjoy it!!
this looks amazing! Just put it on my “to make” list!!
Awesome Brittany! Let me know how you like it!
Mmmm such a comforting dish!
Thanks Rachel! It hits every note on the palate!!