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Fall Quinoa Salad is a show-stopping quinoa salad featuring roasted butternut squash, dried cranberries, protein-rich quinoa, and a pumpkin vinaigrette. It is incredibly healthy and outrageously delicious!
Years ago I attended a huge Thanksgiving Pot-Luck that featured dozens of delicious dishes. But the recipe that stood out to me was a wild rice salad made with roasted butternut squash, dried cranberries, and a pumpkin vinaigrette.
Pumpkin Vinaigrette?! I know that sounds crazy, but oh my goodness does it work! The pumpkin puree adds an earthy, creaminess to the dressing, making it feel rich and luxurious using vegetables! Balanced out with maple syrup and apple cider vinegar, the dressing is sweet, tangy, and the perfect complement to the roasted butternut squash and cranberries in the salad.
My version of this recipe is made with caramelized roasted squash, tart-dried cranberries, and a tangy pumpkin dressing. But instead of using wild rice as the base, I opted for quinoa. Quinoa adds a hefty dose of plant-based protein, making this fall salad worthy of being the main entree!
Notes On Ingredients
You only need a few pantry staple ingredients, along with fresh butternut squash to prepare this salad. It is affordable, hearty, and yet incredibly flavorful.
- Quinoa: Use any variety/color of dried quinoa you like.
- Butternut Squash: You will need a couple of cups of cubed, peeled butternut squash for this salad, which is less than a whole squash. I often opt to make a large batch of roasted butternut squash earlier in the week. Serve the squash as a side dish for dinner one night and then use the leftovers to whip up this salad with ease.
- Seasoned Salt: Instead of simply using kosher salt, I opt to use homemade seasoned salt, which adds a nice savory note to the salad.
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Canned or homemade pumpkin puree will work in this dressing.
- Maple Syrup: Use pure maple syrup for the best flavor in the dressing.
- Vinegar: Apple Cider Vinegar is the best choice for this salad. I don't recommend a substitution.
- Nuts: To add crunch to the quinoa salad, use chopped walnut, pecan, almonds, or pepitas, for a nut-free salad.
Recipe Modifications
- Speed-it-Up: Use leftover Roasted Butternut Squash and Instant Pot Quinoa to throw this quinoa salad together in minutes.
- Add cheese: If you are not dairy-free or vegan, crumbled feta or goat cheese makes a delicious addition to this salad.
- Nut-Free: Use roasted pumpkin seeds/pepitas to add crunch to the quinoa salad while keeping this recipe nut-free.
More Plant-Based Fall Recipes
- Vegan Sweet Potato Casserole
- Butternut Squash Chili
- Cranberry Orange Sauce
- Vegetarian Curry with Butternut Squash
- Sweet Potato Black Bean Chili
Fall Quinoa Salad with Pumpkin Vinaigrette
Ingredients
Roasted Butternut Squash
- 2 cups cubed, peeled butternut squash, cut into 1 ½ to 2-inch cubes
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
Quinoa
- 2 cups low-sodium vegetable broth
- 1 cup quinoa
- 1 teaspoon seasoned salt
Pumpkin Vinaigrette
- ¼ cup pumpkin puree
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup, or honey
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
For the Salad
- ½ cup dried cranberries
- ⅓ cup chopped pecans, walnuts, or pepitas
Instructions
Roast Squash
- Toss squash chunks with the oil and salt. Spread the squash out onto a single layer on a rimmed sheet pan and roast for 20-25 minutes, or until the squash is fork-tender and starting to caramelize around the edges. Remove from the oven and cool slightly.
- Preheat the oven to 425℉ (220℃).
Cook Quinoa
- Rinse the quinoa in a fine-mesh strainer until the water runs clear. Mix the rinsed quinoa, seasoned salt, and vegetable broth together in a medium stock pan. Bring the mixture to a boil. Once boiling, reduce the heat to a medium-low and cover. Simmer for 20 minutes, or until quinoa is tender and liquid is absorbed.
- Cool the quinoa until just slightly warm to the touch. I find the quickest way to do this, is to spread the cooked quinoa out onto a sheet pan and leave it on the counter for 10-15 minutes at room temperature.
Pumpkin Dressing
- Prepare the dressing by mixing the pumpkin puree, vinegar, maple syrup, oil, salt, pepper, and thyme together in a small bowl.
Assemble Quinoa Salad
- In a large mixing bowl, mix the cooked, cooled quinoa with the pumpkin dressing. Gently fold in the cranberries and roasted squash. Cover and refrigerate the salad for at least 4 hours, or overnight.
- Right before serving, toss again, and then add nuts or pepitas and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!