Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe

If you’re searching for a vibrant, hearty salad that truly captures autumn’s best flavors, this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe is exactly what you need. I absolutely love how the roasted Brussels sprouts, butternut squash, sweet apples, and toasted pumpkin seeds combine to create a salad that’s both comforting and fresh. It’s a fantastic way to enjoy seasonal produce with a satisfying crunch and a hint of warmth from the pumpkin spice.

This salad works perfectly as a cozy lunch or a colorful side dish for your fall dinners and holiday feasts. When I first tried this recipe, I was amazed at how the quinoa soaks up the garlicky dressing, making every bite flavorful and textured. You’ll find that it’s simple to prepare yet impressive enough to serve when friends come over or when you want a nutritious meal that feels a little special.

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Ingredients You’ll Need

For this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe, you’ll want to gather fresh, seasonal produce and pantry staples that really play well together. Shopping for firm butternut squash and crisp apples will make a big difference in flavor and texture.

• Brussels sprouts: Trimmed and halved, these caramelize beautifully when roasted, adding slightly nutty depth.
• Butternut squash: Peeled and cubed, it brings sweetness and creaminess after roasting.
• Red onion: Sliced into wedges, roasting mellows its sharpness into a subtle sweetness.
• Garlic: Roasted whole; squeezing out the softened cloves adds a rich, mellow garlic paste that enhances the salad.
• Italian seasoning & pumpkin spice: Blending traditional herbs with warm pumpkin spice creates a unique fall twist.
• Kosher salt: Essential for seasoning and bringing out the natural flavors.
• Olive oil: Used both for roasting and in the dressing, it ties everything together with richness.
• Quinoa: This protein-packed grain is the salad’s base and soaks up the flavors wonderfully.
• Low-sodium bouillon cube: Adds savory depth to the quinoa as it cooks—feel free to use vegetable or chicken broth if preferred.
• Baby kale: Adds freshness and a little bitter balance; it wilts slightly from the warm quinoa.
• Apple: Diced crisp apple adds bright fruity crunch and contrasts the roasted veggies perfectly.
• Pumpkin seeds: Toasted for crunch and that signature fall element.
• Dijon mustard & orange juice: Combine in the dressing to bring a tangy, citrusy lift.
• Water, salt, and pepper: Basic, but key players in seasoning and balancing flavors.

Variations

I like to keep this salad flexible so it fits whatever I have on hand or my mood that day. You can easily swap veggies or add your favorite nuts and seeds to make it your own.

• Vegetable swaps: I’ve tried substituting sweet potatoes for butternut squash or adding roasted carrots, which work beautifully and keep the salad vibrant.
• Greens alternatives: Sometimes I use baby spinach or arugula instead of kale, especially if I want a milder leafy flavor.
• Vegan modifications: Just be sure your bouillon cube is plant-based, and the salad is naturally vegan and gluten-free, perfect for many diets.
• Add a protein: Grilled chicken or crumbled feta can transform it into a heartier meal when you want extras.

How to Make Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe

Step 1: Roast each vegetable to perfection

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper or a silicone mat for easy cleanup. Place the trimmed and halved Brussels sprouts, cubed butternut squash, sliced red onion wedges, and whole garlic head (cut about ½ inch off the top to expose the cloves) on the sheet—but keep them separate in their own sections. This helps each veggie roast evenly and lets you season them differently. Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash, then drizzle olive oil and sprinkle kosher salt evenly across all. Don’t forget to drizzle some olive oil directly into the exposed garlic—a little flavor magic! Toss the veggies gently to combine the oils and spices, still keeping them apart, then roast for about 25 minutes until tender and golden. This step is when the flavors really deepen, so make sure your veggies get that perfect caramelization without burning.

Step 2: Cook the quinoa with savory depth

While your veggies roast, rinse one cup of quinoa under cold water until the water runs clear—that removes bitterness and keeps it fluffy. Combine the quinoa with 1¾ cups water and a low-sodium bouillon cube in a medium saucepan. Bring it to a boil uncovered, then reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. Once done, turn off the heat but leave it covered to steam for another 10 minutes. This resting is key to getting perfectly tender quinoa without mushiness. When ready, fluff with a fork to fluff nicely.

Step 3: Prepare the bright and zesty dressing

In a large mixing bowl, whisk together 2 tablespoons of olive oil, ½ teaspoon Dijon mustard, ¼ cup fresh orange juice, 2 tablespoons water, plus salt and pepper to taste. I like to pour this into a lidded jar and give it a good shake to emulsify—it keeps the flavors melded and ready to dress the salad just before serving.

Step 4: Finish with creamy roasted garlic and mix-ins

After your veggies come out of the oven, let the garlic cool enough so you can handle it without burning yourself. Then squeeze the soft cloves out of their skins—they’ll be creamy and mild. Mash them into a smooth paste with a fork and stir into the warm quinoa along with some of the dressing. Add the baby kale and toss gently; the quinoa’s warmth will soften the greens just enough without losing their texture. Next, add half of the roasted vegetables and half of the diced apples. Toss it all well so the flavors marry. For a pretty presentation and to keep texture interest, layer the remaining veggies and apples on top and sprinkle with pumpkin seeds. Serve the extra dressing on the side, so your guests can add as much as they like.

How to Serve Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe

Garnishes

I love finishing this salad with a sprinkle of extra pumpkin seeds for a fresh crunch and a touch of toasted nutty flavor. Sometimes a scattering of pomegranate seeds adds a jewel-like pop of color and a burst of tart sweetness that’s heavenly. A few fresh sage leaves can also get tucked in during fall for a minor herbal lift that pairs well with the roasted veggies.

Side Dishes

This salad pairs beautifully with rustic roasted chicken or maple-glazed salmon for a full meal. On its own, I often serve it alongside grilling favorites like marinated pork chops or as part of a hearty fall-inspired buffet. Even simple crusty bread or warm sweet potato fries make a great accompaniment.

Creative Ways to Present

For holiday dinners, I’ve served the salad in hollowed-out roasted pumpkins or acorn squashes — it’s a stunner and keeps with the fall theme. Individual mason jar salads work well for packed lunches or picnics, layering quinoa, kale, roasted veggies, and apples so the salad stays fresh until you dress it. If you want to impress guests, arranging the salad as a colorful bed under crisp seared turkey slices adds a festive feel.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. I like to keep the dressing separate and add it freshly when I’m ready to eat, preventing sogginess. Before serving leftovers, giving it a quick stir and maybe another splash of olive oil freshens it right up.

Freezing

This salad is best enjoyed fresh or refrigerated because freezing roasted veggies and kale tends to affect texture. I’ve tried freezing cooked quinoa alone before, which works fine, but I recommend freezing the salad components separately if you want to prep ahead.

Reheating

If you want to enjoy it warm, I reheat just the roasted veggies and quinoa gently on the stove or in the microwave, then toss with fresh kale and apples right before eating. This way, the salad stays fresh and the kale keeps its slight crunch without wilting too much.

FAQs

Final Thoughts

This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe has become one of my go-to autumn dishes because it’s straightforward, colorful, and loaded with cozy seasonal flavors. The combination of sweet, savory, crunchy, and creamy elements keeps our family coming back for seconds, especially on chilly evenings. I highly recommend giving it a try—you might find it becomes a new favorite to share with friends or enjoy as a wholesome weeknight meal that nurtures both body and soul.

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