Description
This Fall Quinoa Salad is packed with cozy seasonal flavors, colorful roasted vegetables, fluffy quinoa, and a bright homemade dressing that makes every bite satisfying and fresh. It’s the perfect easy dinner, healthy lunch, meal prep idea, or holiday side dish when you want something hearty without feeling too heavy. Loaded with roasted sweet potatoes, Brussels sprouts, chickpeas, dried cranberries, spinach, and creamy feta cheese, this easy recipe delivers the perfect balance of savory, sweet, and tangy flavors. Whether you need healthy food ideas, quick lunch inspiration, or comforting fall dinner ideas, this quinoa salad is a delicious choice for any occasion.
Ingredients
1 cup quinoa
2 cups vegetable broth
2 cups sweet potatoes, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
1 cup chickpeas, drained and rinsed
1 cup fresh spinach
1/2 cup dried cranberries
1/3 cup feta cheese, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup pecans or walnuts, optional
Instructions
1. Rinse the quinoa thoroughly under cold water to remove bitterness.
2. Add quinoa and vegetable broth to a saucepan and bring to a boil. Reduce heat, cover, and simmer until fluffy and the liquid is absorbed.
3. Preheat the oven to 425°F.
4. Toss the sweet potatoes with olive oil, salt, pepper, and half of the minced garlic. Spread onto a baking sheet.
5. Toss the Brussels sprouts with olive oil and remaining garlic, then place on another baking sheet.
6. Roast the vegetables for 25 to 35 minutes until tender and caramelized, stirring halfway through cooking.
7. If desired, roast the chickpeas for 10 minutes for extra texture.
8. In a small bowl, whisk together lemon juice, maple syrup, Dijon mustard, olive oil, salt, and pepper to create the dressing.
9. Add cooked quinoa, roasted vegetables, chickpeas, spinach, and dried cranberries to a large bowl.
10. Pour the dressing over the salad and toss gently until fully combined.
11. Sprinkle feta cheese, parsley, and optional nuts over the top before serving.
12. Serve warm, chilled, or at room temperature.
Notes
Rinse the quinoa before cooking to remove any bitter flavor and create a fluffier texture.
Spread the vegetables in a single layer while roasting so they caramelize properly instead of steaming.
Add the dressing while the vegetables are still slightly warm to help the flavors absorb better into the salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 10mg