Harvest Quinoa Salad with Pumpkin Vinaigrette

Harvest Quinoa Salad: This fall Quinoa Salad is made with roasted butternut squash, dried cranberries and a pumpkin vinaigrette for a delicious gluten-free and vegan Fall Side Dish. 

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 fall 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.

This quinoa salad is complete thanks to a pumpkin vinaigrette. It is savory, yet a bit sweet from the maple syrup. It is a unique dressing that makes this simple Vegan Quinoa Salad something spectacular.

Ingredients in Fall Quinoa Salad

• 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.
  • Any variety of quinoa works.
  • To add flavor to the quinoa, cook in vegetable or chicken stock. 

• Roast Butternut Squash

  • I love the crisp edges and the sweetness that is developed with butternut squash is roasted.
  • Cut butternut squash into 1/2 inch chunks.
  • Season with oil and salt and pepper.
  • Roast at 425 degrees for 25 minutes.
  • You can also just used a bag of steamed butternut squash and skip the step of roasting squash for this recipe.

• Make the Pumpkin Dressing

  • Mix together the pumpkin puree, maple syrup, apple cider vinegar, and spices together.
  • Slowly add in the olive oil, whisking well.

• Toss the Fall Quinoa Salad

  • Toss the dressing over the prepared quinoa.
  • Gently toss the squash into the salad.
  • Add in the dried cranberries and nuts.

Notes on Roasted Butternut Squash Quinoa Salad

• The original inspiration for this simple side dish started with a base of wild rice, but I opt for quinoa instead.  Quinoa is quicker to cook than wild rice and is higher in protein and fiber. Feel free to use 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 5 days.

More Quinoa Recipes

• Instant Pot Quinoa
• Mexican Quinoa Salad
• Veggie Packed Quinoa Burgers
• Banana Nut Quinoa Porridge
• Quinoa Spinach Salad

Harvest Quinoa Salad Recipe

Harvest Quinoa Salad with Pumpkin Vinaigrette

A simple fall quinoa salad with cranberries with roasted squash and tangy pumpkin dressing. 

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Fall Quinoa Salad, Pumpkin Quinoa Salad, Pumpkin Vinaigrette

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8

Calories: 185kcal

Author: Kristen Chidsey

Ingredients

Harvest Quinoa Salad

• 2 cups vegetable stock
• 1 cup quinoa
• 1 teaspoon seasoned salt
• 2 cups 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, cranberries, nuts, and seeds and fold into the quinoa gently.
• Refrigerate for at least 4 hours until flavors have had time to marry together.

Nutrition Facts

Harvest Quinoa Salad with Pumpkin Vinaigrette

Amount Per Serving

Calories 185 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Sodium 674mg 28%

Potassium 309mg 9%

Total Carbohydrates 21g 7%

Dietary Fiber 3g 12%

Sugars 3g

Protein 4g 8%

Vitamin A 100.7%

Vitamin C 9.3%

Calcium 3.5%

Iron 9.7%

* Percent Daily Values are based on a 2000 calorie diet.