Easy Fall Quinoa Salad with Roasted Veggies and Apples

If you’re craving a meal that feels like a warm hug in a bowl, this Fall Quinoa Salad with Roasted Veggies and Apples is calling your name. Bursting with vibrant colors and wholesome flavors, this salad combines the nutty goodness of quinoa with naturally sweet roasted vegetables and crisp apples, creating a perfect harmony of taste that’s both nourishing and satisfying. Whether you’re looking for a healthy lunch or a cozy dinner, this recipe brings the essence of autumn right to your plate in the most delicious way.

Why You’ll Love This Recipe

• Seasonal Delight: This recipe captures the best flavors of fall with roasted root vegetables and fresh apples.
• Wholesome Ingredients: Packed with nutrient-rich quinoa and vibrant produce, it’s a power-packed meal.
• Easy to Prepare: Simple steps and minimal prep make this a quick dish even on busy days.
• Versatile and Adaptable: Easily customizable to your taste or dietary needs without losing flavor.
• Perfect for Any Meal: Works beautifully as a hearty lunch, a side dish, or a light dinner.

Ingredients You’ll Need

This Fall Quinoa Salad with Roasted Veggies and Apples features straightforward, wholesome ingredients that come together for a comforting balance of textures and brightness. Every item plays a role, from the tender quinoa providing a nutty base to the sweet and savory roasted vegetables adding depth and color.

• Quinoa: Use well-rinsed, tri-color quinoa for a beautiful mix of colors and a nutty bite.
• Butternut Squash: Roasts up tender and slightly caramelized, giving the salad a natural sweetness.
• Brussels Sprouts: Halved and roasted until crisp on the edges, they add a nice crunch and earthiness.
• Red Apple: Thinly sliced for a fresh, crisp contrast that brightens every forkful.
• Red Onion: Roasted to bring out a deep, mellow sweetness.
• Garlic: Adds a gentle warmth and enhances all the roasted flavors.
• Olive Oil: For roasting and dressing, helps blend the flavors beautifully.
• Apple Cider Vinegar (natural): Adds a tangy zing to the dressing for brightness.
• Maple Syrup (natural): Brings subtle sweetness that lifts the whole salad.
• Fresh Thyme: Adds a fragrant, herbal note that feels like autumn in every bite.
• Salt & Pepper: Essential seasonings to bring out the natural flavors of the ingredients.
• Sunflower Seeds: Toasted and sprinkled on top for a nutty crunch.

Variations for Fall Quinoa Salad with Roasted Veggies and Apples

This salad is a wonderful canvas for your own personal touch. Whether you want to swap veggies, adjust flavors, or add extra protein, it’s extremely easy to make this dish your own while keeping that heartwarming fall vibe.

• Protein Boost: Add cooked chickpeas or roasted chicken for a filling, protein-rich meal.
• Different Veggies: Try sweet potatoes, carrots, or parsnips instead of or alongside butternut squash.
• Nutty Twist: Swap sunflower seeds for toasted pecans or walnuts for a richer flavor.
• Greens Upgrade: Toss in some baby kale or spinach for extra greens and nutrients.
• Creamy Touch: Add a dollop of plant-based yogurt to each serving for a creamy contrast.

How to Make Fall Quinoa Salad with Roasted Veggies and Apples

Step 1: Prepare and Roast the Vegetables

Preheat your oven to 425°F (220°C). Peel and cube the butternut squash, halve the Brussels sprouts, and slice the red onion. Toss these veggies along with whole garlic cloves in olive oil, sprinkle with salt, pepper, and fresh thyme leaves, and spread them evenly on a baking sheet. Roast for about 25-30 minutes, until the veggies are tender and slightly caramelized at the edges. This roasting step intensifies their natural sweetness and adds that cozy fall flavor.

Step 2: Cook the Quinoa

While the veggies roast, rinse the quinoa under cold water until the water runs clear. Cook the quinoa in a pot with twice as much water or vegetable broth until fluffy, about 15 minutes. Once cooked, fluff it with a fork and let it cool slightly. The quinoa provides the perfect light, nutty base and an excellent source of energy and fiber.

Step 3: Prepare the Apples and Dressing

Core and thinly slice a fresh red apple for a crisp, juicy contrast. In a small bowl, whisk together olive oil, apple cider vinegar (natural), maple syrup (natural), salt, and pepper to create a zesty dressing that complements the roasted veggies beautifully.

Step 4: Combine and Toss

In a large bowl, gently combine the roasted vegetables, quinoa, and apple slices. Drizzle with the dressing and toss everything together so that each bite is bursting with flavor and texture. Finish with a sprinkle of toasted sunflower seeds for crunch and extra depth.

Pro Tips for Making Fall Quinoa Salad with Roasted Veggies and Apples

• Toast the Seeds: Lightly toast sunflower seeds in a dry pan before adding for more flavor and crunch.
• Don’t Skip Rinsing: Always rinse quinoa thoroughly to remove bitterness and improve texture.
• Even Roasting: Spread veggies out on the baking sheet so they roast evenly instead of steaming.
• Adjust Sweetness: Taste the dressing before tossing and add more maple syrup (natural) if you want a sweeter edge.
• Serve Warm or Cool: This salad tastes great served slightly warm or straight from the fridge.

How to Serve Fall Quinoa Salad with Roasted Veggies and Apples

Garnishes

Fresh herbs like parsley, extra thyme, or even chopped chives brighten the salad and add a burst of color. A sprinkle of pomegranate seeds can also add a beautiful jewel-like touch and a tangy crunch. Don’t forget to finish with your favorite toasted seeds for visual contrast and delicious texture.

Side Dishes

This salad pairs wonderfully with warm grain bowls or alongside roasted chicken or plant-based protein options. Pair it with a light soup or a cozy lentil stew for a comforting fall feast full of layered flavors and textures.

Creative Ways to Present

Serve this salad in clear glass jars layered with quinoa, roasted veggies, and apples for a visually stunning meal prep option. Alternatively, stuff it into hollowed-out roasted bell peppers or hearty baked sweet potatoes for a unique presentation that impresses guests and spoils your taste buds.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain the best texture, and add it right before serving.

Freezing

This salad is best enjoyed fresh and is not recommended for freezing, as the apples and roasted vegetables can become mushy and lose their vibrant textures upon thawing.

Reheating

If you prefer it warm, gently reheat just the roasted vegetables and quinoa on the stove or in the oven, then add the fresh apples and dressing after warming to keep the freshness and crunch intact.

FAQs

Can I use other grains instead of quinoa?

Absolutely! Millet, couscous, or brown rice make excellent alternatives that provide a similar nutty base, though quinoa’s unique texture pairs beautifully with this salad’s ingredients.

How long does the salad keep its freshness?

When stored properly in the refrigerator, this salad stays fresh and delicious for about 3 days; beyond that, the texture of the apples and veggies may soften.

What’s the best way to cut the apples for this salad?

Thin slices or small cubes work best to contrast the tender roasted vegetables, offering crisp bursts of flavor without overpowering the salad’s texture.

Can I make this salad vegan and plant-based?

Yes, this salad as written is plant-based and vegan-friendly, using only plant-based ingredients and natural flavorings.

Is it suitable for meal prepping?

Definitely! Prepare the components separately and assemble the salad with dressing just before eating to keep everything fresh and crisp.

Final Thoughts

This Fall Quinoa Salad with Roasted Veggies and Apples is truly a celebration of autumn in every bite. It’s simple, wholesome, and full of comforting flavors that are bound to brighten your mealtime. Give it a try, and you might find yourself coming back to this salad all season long!

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