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.
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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
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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.
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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.
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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.
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
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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
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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
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Prepare the dressing by mixing the pumpkin puree, vinegar, syrup, oil, salt, pepper, and thyme together.
Harvest Quinoa Salad
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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.
Rachel @ Baked by Rachel says
Mmmm such a comforting dish!
Kristen Chidsey says
Thanks Rachel! It hits every note on the palate!!
Brittany says
this looks amazing! Just put it on my “to make” list!!
Kristen Chidsey says
Awesome Brittany! Let me know how you like it!
misszippy says
This is fantastic–i told my SIL I would bring a quinoa side dish and here it is! Thank you.
Kristen Chidsey says
Score!! I am happy to supply your recipe for you! Let me know how you all enjoy it!!
Rebecca @ Strength and Sunshine says
Love that Vinaigrette! Yum!
Kristen Chidsey says
It is so good on any fall salad–no need to limit it to just this dish!
Julia says
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
Meg @ The Housewife in Training Files says
I adore all these flavors here! And the addition of butternut squash! Pinned!
Kristen Chidsey says
Thanks Meg. This salad truly celebrates some of the best flavors of fall.
Shashi at RunninSrilankan says
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
Kristen Chidsey says
Sounds like you and I are on the exact same wave length Shashi 🙂
Amberly says
Can the pumpkin seeds be salted? That’s the only kind I can find at the store
Kristen Chidsey says
Absolutely!! They add the perfect crunch and salty crunch.
Molly Kumar says
This looks sooo delicious and filled with all my favorite fall incredients. I’m saving it to try ASAP☺️
Kristen Chidsey says
This salad is the perfect combination of flavors for sure.
Liz says
YUM! Such a perfect fall salad. I love getting pumpkin flavors in the dressing rather than just the salad! So perfect!