I absolutely love this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe because it brings all the cozy, comforting flavors of autumn into one delicious bowl. The roasted Brussels sprouts and butternut squash get this lovely caramelized sweetness that pairs amazingly with the crisp, fresh apples and the nutty crunch from pumpkin seeds. It’s a colorful, hearty salad that feels special without being complicated.
Whether you’re looking for a healthy weeknight dinner, a side dish for a holiday meal, or a make-ahead lunch to brighten your workweek, you’ll find this recipe hits the spot every time. Once I started making it, my family went crazy for the balance of textures and the subtle spices that make it feel like a big warm hug on a chilly day.
Why You’ll Love This Recipe
- Seasonal Flavors: Roasted veggies and apples bring the best of fall’s bounty to your plate.
- Nutritious & Filling: Quinoa and kale provide protein and fiber to keep you energized.
- Easy to Prep: One baking sheet for veggies means less cleanup and more time to relax.
- Family Favorite: My kids and friends ask for this dish at every autumn gathering!
Ingredients You’ll Need
The ingredients for this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe are simple, fresh, and perfect for embracing fall flavors. You’ll want to look for firm, fresh produce and good-quality pumpkin seeds for the best crunch.
- Brussels sprouts: Trimmed and halved for quick roasting and that perfect roast flavor.
- Butternut squash: Peeled and cubed; roasting brings out its natural sweetness.
- Red onion: Sliced into wedges to add sweetness and a bit of bite when roasted.
- Garlic head: Cut at the top to roast whole, turning it into soft, spreadable garlic gold.
- Italian seasoning: A blend that adds herby warmth to the Brussels sprouts.
- Pumpkin spice: Adds subtle autumnal notes to the butternut squash.
- Kosher salt: Essential for seasoning and bringing out the flavors.
- Olive oil: Divided use—both roasting vegetables and dressing the salad.
- Quinoa: Washed before cooking for the fluffiest texture.
- Water: For cooking quinoa; plus a little to thin the dressing.
- Low-sodium bouillon cube: Adds a subtle savory depth when cooking quinoa.
- Baby kale: Adds a fresh green crunch that wilts slightly from quinoa’s warmth.
- Apple: Diced for sweet crispness that balances roasted veggies perfectly.
- Pumpkin seeds: Toasted or raw for extra texture and nutrition.
- Dijon mustard: Adds a tangy kick to the dressing.
- Orange juice: Freshly squeezed if you can, for natural sweetness and acidity.
- Salt and pepper: To taste in the dressing and final seasoning.
Variations
This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe really invites personalization, so I encourage you to experiment with what you have on hand or flavors you love. I’ve tried a few swaps that worked beautifully and gave it new twists depending on the season or occasion.
- Vegetable Swap: I once swapped butternut squash for sweet potatoes — equally comforting and slightly sweeter.
- Greens Variation: Baby spinach or arugula work well if kale isn’t your favorite, giving a milder bitterness.
- Nut Substitution: Toasted walnuts or pecans add a richer crunch in place of pumpkin seeds.
- Vegan Dressing: Skip the bouillon cube or use vegetable broth to keep it vegan-friendly and still tasty.
How to Make Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
Step 1: Roast Your Veggies to Perfection
Preheat your oven to 400°F and line a baking sheet with parchment paper to avoid sticking. Spread out the Brussels sprouts, cubed butternut squash, red onion wedges, and the whole garlic head (cut on top) each in their own sections on the pan—you want the flavors to stay distinct but all roast beautifully. Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice on the squash, then salt everything evenly. Drizzle olive oil generously over everything, especially inside the garlic head so it roasts creamy and delicious. Roast everything for about 25 minutes until the veggies get golden edges and smell heavenly.
Step 2: Cook Fluffy Quinoa
While the veggies roast, rinse your quinoa really well under cold water to remove that bitter coating. Then, combine quinoa, water, and a low-sodium bouillon cube into a medium pot. Bring it to a boil, then cover and reduce the heat to simmer gently for 15 minutes. Don’t peek or stir—this helps the quinoa steam just right. Remove the pot from heat but keep it covered for 10 minutes so the quinoa can fluff up perfectly.
Step 3: Whip Up a Bright, Tangy Dressing
In a large bowl, whisk together olive oil, Dijon mustard, fresh orange juice, water, salt, and pepper until everything emulsifies into a smooth dressing. I like to pour it into a jar with a lid so it’s easy to shake before serving, especially if you make it ahead.
Step 4: Mix, Mash, and Toss
Once your veggies come out of the oven, let the garlic head cool enough to handle. Squeeze the roasted cloves out—they should come out soft, almost buttery—and mash into a paste with a fork. This is pure magic for flavor! In the big bowl with the dressing, add the fluffy quinoa and garlic paste, stirring well so all the flavors start to blend. Add baby kale and mix it in while the quinoa is warm, which gently wilts the greens. Toss in half of the roasted veggies and half the diced apple, then toss again to coat everything evenly.
Step 5: Plate and Garnish
Transfer your salad to a serving bowl and top with the remaining roasted vegetables, diced apples, and pumpkin seeds for that final burst of texture and flavor. Serve the rest of the dressing on the side so everyone can add as much as they like.
Pro Tips for Making Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
- Separate Roasting: Keeping veggies separated on the baking sheet helps each type cook evenly without sogginess.
- Garlic Trick: Roasting the whole garlic head softens the flavor beautifully—don’t skip the gentle mash step.
- Quinoa Rinse: Always rinse quinoa well to avoid bitterness and ensure a light, fluffy texture.
- Warm Mix: Mixing warm quinoa with kale helps wilt the greens just right without making them soggy.
How to Serve Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
Garnishes
I like to finish this salad with a sprinkle of extra pumpkin seeds for that satisfying crunch, plus a few fresh herb leaves like parsley or thyme when I have them on hand. Sometimes a little crumbled goat cheese or feta on top adds a creamy, tangy contrast that’s just heavenly, especially on special occasions.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled salmon, or even a cozy bowl of soup on a chilly day. When I serve it as a side for fall dinners, I often include warm crusty bread or soft rolls—it really rounds out the meal.
Creative Ways to Present
For festive dinners, I’ve served this salad in individual mason jars layered with the ingredients so each person gets a stunning, portable salad. Another fun way is to use hollowed-out mini pumpkins as edible bowls—they make such a fun presentation and add to the autumn vibe!
Make Ahead and Storage
Storing Leftovers
I recommend storing leftovers in an airtight container in the fridge for up to 3 days. The salad actually tastes great the next day after the flavors meld, though the kale will be a bit softer. To keep pumpkin seeds crunchy, I sometimes add them fresh just before serving leftovers.
Freezing
I don’t usually freeze this salad due to the fresh apples and kale, which can get soggy, but you can freeze the roasted vegetables separately. When thawed, toss them with freshly cooked quinoa and fresh apples for best results.
Reheating
If you’d like to warm leftovers, gently reheat the quinoa and roasted veggies in the microwave or on the stovetop, then stir in fresh apples and kale right before serving to keep some crispness in the salad.
FAQs
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Can I make this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe vegan?
Yes! This recipe is naturally vegan if you use vegetable broth or water instead of the bouillon cube made with animal products. The dressing and all components are plant-based, making it perfect for vegan diets.
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How do I store leftover salad to keep it fresh?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep pumpkin seeds separate if you want to maintain their crunch and add just before serving leftover salad.
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Can I substitute another grain for quinoa?
You can substitute couscous, farro, or even bulgur wheat, adjusting cooking times as necessary. Quinoa’s nutty flavor and protein content are unique, but these grains work well too.
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Is it okay to use pre-cut or frozen vegetables?
While fresh veggies give the best texture and flavor, you can use pre-cut or frozen Brussels sprouts and squash in a pinch—just keep an eye on roasting time as frozen veggies may cook faster.
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What type of apples work best in this salad?
I prefer crisp, slightly tart apples like Honeycrisp or Granny Smith to add freshness and a bit of tang that balances the sweetness of the roasted veggies.
Final Thoughts
This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe has become one of my go-to dishes every autumn because of how simple yet flavorful it is. The combination of textures and that warm, spiced flavor profile just feels like a celebration of the season in every bite. I hope you give it a try soon and find it as comforting and versatile as I do—it’s one of those recipes you’re glad to have on hand for lunch, dinner, or your holiday table!
Print
Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Quinoa Salad combines the earthy flavors of roasted Brussels sprouts, butternut squash, and caramelized garlic with fresh baby kale, crisp apples, and crunchy pumpkin seeds. Tossed in a zesty orange-Dijon dressing, this vibrant, nutrient-packed salad is perfect for autumn or holiday meals, offering a hearty and healthy dish bursting with seasonal goodness.
Ingredients
Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 2 pounds butternut squash, peeled and cubed
- 1 red onion, sliced into wedges
- 1 head garlic, cut ½ inch from the top
- 1 teaspoon Italian seasoning
- ½ teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
Quinoa
- 1 cup uncooked quinoa, washed
- 1¾ cups water
- 1 low-sodium bouillon cube
Salad and Dressing
- 2 cups baby kale
- 1 large apple, diced
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ¼ cup orange juice
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper or a silicon mat. Arrange the Brussels sprouts, butternut squash, red onion, and the cut head of garlic in separate sections on the baking sheet.
- Season Vegetables: Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Evenly sprinkle kosher salt and drizzle 3 tablespoons of olive oil over all vegetables, making sure to drizzle oil into the cut top of the garlic head. Mix spices and oil into each vegetable group separately, keeping them sectioned on the sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25 minutes until tender and caramelized.
- Cook Quinoa: While vegetables roast, place the washed quinoa in a medium saucepan with 1¾ cups water and the low-sodium bouillon cube. Bring to a boil, then cover, reduce heat to low, and simmer undisturbed for 15 minutes. Turn off heat and let quinoa rest, covered, for 10 minutes.
- Make Dressing: In a large bowl, whisk together 2 tablespoons olive oil, ½ teaspoon Dijon mustard, ¼ cup orange juice, 2 tablespoons water, and salt and pepper to taste. Transfer the dressing to a jar with a lid for serving.
- Prepare Garlic Paste: When the roasted garlic is cool enough to handle, squeeze out the softened cloves and mash them with a fork until smooth and creamy.
- Assemble Salad: In a large salad bowl, combine the cooked quinoa with the roasted garlic paste, mixing well to incorporate the flavors. Add the baby kale and toss; the residual heat will slightly wilt the kale.
- Add Roasted Veggies and Apples: Toss in half of the roasted vegetables and half of the diced apple, mixing thoroughly.
- Finish and Serve: Layer the remaining roasted vegetables and diced apple on top of the salad, sprinkle with pumpkin seeds, and serve with the prepared dressing on the side.
Notes
- This salad showcases full fall flavors and vibrant colors, making it a great centerpiece for fall or holiday tables.
- Keep the roasted vegetables separated on the baking sheet to maintain distinct flavor profiles.
- The roasted garlic adds a creamy sweetness that enhances the salad’s depth of flavor.
- Adjust the seasoning of the dressing to your preference before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 366 kcal
- Sugar: 11 g
- Sodium: 595 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.002 g
- Carbohydrates: 53 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0.03 mg
