Name: Fall Quinoa Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups Brussels sprouts, halved (about 20 small sprouts); 3 cups butternut squash, cubed; 2 tablespoons extra virgin olive oil; Sea salt and pepper, to taste; 1 cup uncooked quinoa (multi-colored recommended); 2 cups water; 2 teaspoons cumin; Sea salt and pepper, to taste; 1 cup heirloom tomatoes, halved (optional); ¼ cup slivered almonds; 1 lemon (or lime), juiced; Fresh parsley, for garnish

Why You’ll Love This Recipe

This salad is colorful, flavorful, and easy to prepare. Roasted vegetables bring a natural sweetness, quinoa adds texture and protein, and the citrus dressing brightens every bite. It’s perfect for meal prep, potlucks, or a seasonal dinner. Naturally gluten-free and vegetarian, it’s a wholesome option that satisfies both taste and nutrition.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

Roasted Vegetables:

3 cups Brussels sprouts, halved (about 20 small sprouts)
3 cups butternut squash, cubed
2 tablespoons extra virgin olive oil
Sea salt and pepper, to taste

Quinoa:

1 cup uncooked quinoa (multi-colored quinoa recommended)
2 cups water
2 teaspoons cumin
Sea salt and pepper, to taste

To Assemble:

1 cup heirloom tomatoes, halved (optional)
¼ cup slivered almonds
1 lemon (or lime), juiced
Fresh parsley, for garnish

Directions

Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized, stirring halfway through.
While vegetables roast, rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, cumin, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside to cool slightly.
In a large bowl, combine roasted vegetables, cooked quinoa, heirloom tomatoes, and slivered almonds.
Squeeze fresh lemon juice over the salad and toss to combine. Adjust salt and pepper to taste.
Garnish with fresh parsley and serve warm, at room temperature, or chilled.

Servings and Timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add roasted chickpeas or black beans for extra protein.
Swap almonds for pecans or walnuts for a different nutty flavor.
Include dried cranberries or pomegranate seeds for a sweet-tart element.
Drizzle with a little olive oil or a balsamic glaze for additional flavor.
Use roasted sweet potato or carrots instead of butternut squash.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad can be served cold or gently reheated. If serving cold, add fresh lemon juice before serving to maintain brightness.

FAQs

Can I make this salad ahead of time?

Yes, it can be prepared a day in advance. Keep dressing separate until ready to serve for the freshest flavor.

Can I use other grains instead of quinoa?

Yes, couscous, farro, or bulgur wheat can be used as a substitute.

Is this salad vegan?

Yes, it is naturally vegan.

Can I add cheese?

Yes, crumbled feta or goat cheese pairs beautifully with the roasted vegetables.

Can I make this gluten-free?

Yes, quinoa is naturally gluten-free, and the other ingredients are too.

Conclusion

Fall Quinoa Salad is a colorful, flavorful, and wholesome dish perfect for celebrating the flavors of the season. With roasted vegetables, protein-rich quinoa, fresh herbs, and a citrusy finish, this salad is satisfying, versatile, and ideal for lunch, dinner, or as a side for autumn gatherings.