Cozy Fall Quinoa Salad with Roasted Veggies and Apples

Discover the perfect way to welcome autumn’s flavors with the Fall Quinoa Salad with Roasted Veggies and Apples. This vibrant dish combines warm spices, tender roasted vegetables, and crisp apples, all tossed with fluffy quinoa for a meal that’s both nourishing and delightfully cozy. It’s an ideal salad for those crisp fall days when you crave something fresh yet comforting, bursting with natural colors and wholesome ingredients you can feel good about.

Why You’ll Love This Recipe

• Seasonal Harvest: Celebrates the best fall produce, giving you a fresh and hearty dish that matches the season perfectly.
• Perfect Balance: Combines sweet, savory, and tangy flavors that complement each other in every bite.
• Nutritious and Filling: Packed with protein-rich quinoa and fiber-packed veggies to keep you energized.
• Easy to Customize: Simple enough to adapt with your favorite seasonal finds or pantry staples.
• Vibrant and Colorful: Beautifully colorful ingredients that brighten up your plate and your mood.

Ingredients You’ll Need

For this Fall Quinoa Salad with Roasted Veggies and Apples, you only need a handful of fresh, wholesome ingredients that come together effortlessly. Each element adds its unique texture and flavor to make the dish irresistibly vibrant.

• Quinoa: The base of the salad, providing a fluffy and protein-rich grain to soak up all the flavors.
• Butternut Squash: Roasted to bring out its natural sweetness and tender texture.
• Brussels Sprouts: Halved and roasted for a slightly crispy, savory bite.
• Crisp Apples: Adds a fresh, sweet crunch to balance the warm roasted veggies.
• Red Onion: Thinly sliced for subtle sharpness and color contrast.
• Walnuts: Toasted for an earthy crunch and healthy fats.
• Fresh Parsley: Chopped to add vibrant green freshness and a hint of herbaceous flavor.
• Apple Cider Vinegar (natural): For the bright tangy dressing that ties every element together.
• Maple Syrup (natural): To add a touch of sweetness that complements the earthy and tart flavors.
• Dijon Mustard (natural): Adds depth and a mild kick to the dressing.
• Olive Oil: Used for roasting and bringing all the ingredients together smoothly.
• Ground Cinnamon and Nutmeg (natural): For warm, cozy spice notes.
• Salt and Black Pepper: To season and enhance all flavors perfectly.

Variations for Fall Quinoa Salad with Roasted Veggies and Apples

Feel free to personalize this Fall Quinoa Salad with Roasted Veggies and Apples to make it your own. It’s wonderfully adaptable and works well whether you want to add more protein, extra veggies, or tweak the spices according to your taste.

• Swap the Veggies: Use sweet potatoes, carrots, or parsnips instead of butternut squash for a different twist.
• Extra Protein: Add roasted chickpeas or grilled tofu cubes to boost the protein content.
• Nut-Free Option: Replace walnuts with toasted pumpkin seeds or sunflower seeds.
• Green Twist: Mix in baby kale or spinach right before serving for an extra nutrient punch.
• Spice It Up: Add a pinch of smoked paprika or cumin to the roasted vegetables for a smoky flavor.

How to Make Fall Quinoa Salad with Roasted Veggies and Apples

Step 1: Prep and Roast the Veggies

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then halve the Brussels sprouts and thinly slice the red onion. Toss all these with olive oil, salt, pepper, cinnamon, and nutmeg. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes, turning halfway, until tender and caramelized.

Step 2: Cook the Quinoa

While the veggies roast, rinse the quinoa under cold water to remove any bitterness. Cook it in seasoned water according to package instructions, usually about 15 minutes until fluffy. Drain any excess water and let it cool slightly.

Step 3: Prepare the Dressing

In a small bowl, whisk together apple cider vinegar (natural), maple syrup (natural), Dijon mustard (natural), olive oil, salt, and pepper until smooth and well combined. Adjust seasoning to taste.

Step 4: Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted vegetables, thin apple slices, toasted walnuts, and chopped parsley. Drizzle the dressing over the top and toss gently until everything is evenly coated.

Step 5: Serve and Enjoy

Serve this salad warm or at room temperature to fully enjoy the comforting fall flavors. It’s ready to delight your senses with every bite.

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

• Use Fresh, Firm Apples: Choose crisp apples like Honeycrisp or Fuji to keep that satisfying crunch.
• Don’t Overcrowd the Pan: Spread veggies in a single layer to allow even roasting and caramelization.
• Toast Nuts Gently: Toast walnuts lightly in a dry skillet to bring out their flavor without burning them.
• Adjust Spices to Preference: Feel free to increase cinnamon or nutmeg for a more pronounced warm spice.
• Dressing First, Toss Later: Add the dressing just before serving to keep the salad fresh and vibrant.

How to Serve Fall Quinoa Salad with Roasted Veggies and Apples

Garnishes

Top with extra chopped parsley and a sprinkle of toasted walnuts to add texture and freshness that brighten the dish.

Side Dishes

This salad pairs beautifully with a simple green soup, crusty bread, or even a light stew for a complete and cozy autumn meal.

Creative Ways to Present

Serve it in colorful bowls or mason jars for a fun lunch option, or plate it on a large platter garnished with additional herbs and apple slices for a festive gathering.

Make Ahead and Storage

Storing Leftovers

This salad keeps well in an airtight container in the fridge for up to four days. Keep the dressing separate if you want to preserve the crisp apple texture longer.

Freezing

Although quinoa can freeze well, the roasted vegetables and fresh apples might lose texture, so freezing is not recommended for this salad.

Reheating

If you like, gently warm leftovers in a skillet or microwave, then add fresh apple slices and dressing for that just-made feel.

FAQs

Can I use other grains instead of quinoa?

Absolutely! Farro, couscous, or brown rice can be great alternatives and work well with the roasted veggies and apples.

Is this recipe suitable for meal prep?

This salad is perfect for meal prep, especially if you keep the dressing separate until right before serving to maintain freshness.

How do I keep the apples from browning?

Toss apple slices in a little lemon juice or cold water immediately after slicing to prevent discoloration before adding to the salad.

Can I make this salad vegan?

Yes, the recipe is naturally plant-based and vegan-friendly as written.

What type of apples works best?

Crisp and slightly sweet varieties like Fuji, Honeycrisp, or Gala work best because they hold their shape and add a lovely crunch.

Final Thoughts

Fall Quinoa Salad with Roasted Veggies and Apples is more than just a salad it’s a celebration of autumn in every bite. This dish brings warmth, vibrant colors, and a variety of textures that combine into a cozy, nutritious meal. Whether you’re enjoying it as a hearty lunch, a side dish, or a light dinner, it’s guaranteed to become a favorite in your seasonal recipe rotation. Give it a try and let the flavors of fall brighten your table today.

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