Fall Harvest Quinoa Salad (Vegan!) Recipe

I absolutely love sharing this Fall Harvest Quinoa Salad (Vegan!) Recipe because it’s one of those dishes that feels like a warm hug in a bowl. There’s just something special about the combination of roasted butternut squash, hearty kale, and nutty quinoa all brought together with a sweet and tangy maple-balsamic dressing. It’s perfect for cozy autumn days, holiday gatherings, or whenever you want a vibrant, nourishing meal without any fuss.

When I first tried this recipe, I was surprised at how well the flavors balanced — the slight sweetness from the dried cranberries and maple syrup really brightens up the earthiness of the kale and quinoa. I think you’ll find that it’s not just healthy and vegan-friendly, but also incredibly satisfying and easy to make ahead. Plus, it keeps well in the fridge, making lunch or dinner prep a breeze throughout the week.

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Ingredients You’ll Need

All the ingredients here come together with ease and are easy to source. What makes this Fall Harvest Quinoa Salad (Vegan!) Recipe truly standout is the mix of textures from tender roasted squash and crunchy nuts. Grab fresh kale and good quality maple syrup for the best flavor.

• Butternut squash: Roasting it caramelizes the natural sugars, adding rich sweetness and a tender bite.
• White quinoa: This is the perfect grain base – fluffy, light, and full of plant-based protein.
• Lacinato kale: Also known as dinosaur kale, it has a mild, slightly sweeter flavor and softens nicely when massaged.
• Green onions: They add a nice fresh bite and slight crunch without overpowering the salad.
• Pecans or walnuts: Toast for an extra nutty flavor if you like; these add wonderful texture.
• Dried cranberries: Their tartness complements the sweetness of the squash and maple syrup.
• Balsamic vinegar: The base of the dressing, it brings acidity and depth.
• Pure maple syrup: Acts as a natural sweetener that balances the tangy vinegar.
• Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
• Garlic powder or fresh garlic: Gives a gentle savory note without overpowering.
• Fresh rosemary: This fragrant herb ties the flavors together beautifully.
• Salt: Enhances and balances all the flavors.

Variations

I love tinkering with this Fall Harvest Quinoa Salad (Vegan!) Recipe depending on what I have on hand or the season. Feel free to swap out nuts or add seeds, and spice up the dressing with a pinch of chili flakes for a subtle kick. This salad is a great canvas for your creativity!

• Swap nuts: I’ve made it with toasted almonds and sunflower seeds too—each adds a different crunch and flavor profile.
• Add roasted beets: Beets add gorgeous color and an earthy sweetness that pairs really well with the other ingredients.
• Use a citrus dressing: Try swapping balsamic for fresh orange juice and a bit of lemon zest for a bright twist.
• Bulk it up: Toss in chickpeas or roasted sweet potatoes if you want an extra hearty meal.

How to Make Fall Harvest Quinoa Salad (Vegan!) Recipe

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread out the cubed butternut squash in a single layer to ensure even roasting. I like to add a little salt and pepper here for seasoning, but keep it simple if you want the natural sweetness to shine. Roast for about 35-40 minutes, stirring once halfway through, until the edges are caramelized and the squash is tender but still holds its shape.

Step 2: Cook Fluffy Quinoa

Rinse 1 cup of quinoa under cold running water to remove its natural bitterness. Then, bring 1.5 cups of water or vegetable broth to a boil in a small saucepan, add the quinoa, reduce to a low simmer, cover, and cook for 15-20 minutes. When done, fluff it gently with a fork and let it cool slightly. I find using broth adds a nice depth to the quinoa, but water works perfectly fine too!

Step 3: Prepare the Kale and Other Salad Ingredients

Remove the large stems from your kale and thinly chop the leaves. Pop the kale into a large mixing bowl and give it a gentle massage with your hands for 2-3 minutes — this really tenderizes the kale and mellows its sometimes-bitter edge. Slice up the green onions and roughly chop your choice of pecans or walnuts. These textures and flavors create a nice contrast when added to the salad.

Step 4: Whisk Up the Maple-Balsamic Dressing

In a small bowl, combine balsamic vinegar, pure maple syrup, Dijon mustard, garlic powder (or fresh minced garlic), finely chopped fresh rosemary, and a pinch of salt. Whisk it all together until smooth and slightly thickened — this dressing is the magic that ties every flavor together. Taste for seasoning and tweak if you want it sweeter or more tangy.

Step 5: Toss Everything and Serve

Add your cooled quinoa, roasted butternut squash, sliced green onions, nuts, and dried cranberries to the bowl with the massaged kale. Pour the dressing over and gently toss everything until evenly coated. I love to garnish with a few extra cranberries and pecans on top for that pretty final touch. You can dig in right away or refrigerate and enjoy it cold later — both ways taste fantastic!

How to Serve Fall Harvest Quinoa Salad (Vegan!) Recipe

Garnishes

Personally, I love topping this salad with extra pecans and a handful of dried cranberries for that pop of color and contrast in texture. Sometimes I sprinkle a little fresh thyme or rosemary on top to enhance the herbal notes. A light drizzle of extra maple syrup also works if you want to sweeten it up for guests with a sweet tooth!

Side Dishes

This salad pairs wonderfully with warm bowls of lentil soup or a serving of roasted Brussels sprouts. When I serve this for dinner, I often add a crusty baguette or garlic bread on the side to soak up any extra dressing. It’s hearty enough to be a main dish but also lovely alongside roasted vegetables or grilled tofu.

Creative Ways to Present

For special occasions, I’ve served this Fall Harvest Quinoa Salad (Vegan!) Recipe in hollowed-out mini pumpkins, which always gets compliments and makes a stunning fall centerpiece. Another fun idea is layering it into clear glass mason jars for a picnic or potluck — it looks beautiful and stays fresh. You can also serve it over a bed of mixed greens or inside whole wheat pita pockets for a trendy twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually lasts up to 4 days without losing flavor or texture. The nuts hold up surprisingly well, and the kale maintains a nice bite thanks to the massage step. Before eating, I give it a quick stir because the dressing tends to settle at the bottom.

Freezing

I typically don’t freeze this salad because the texture of roasted squash and kale changes when frozen and defrosted. However, if you want to freeze components, cook and freeze the quinoa and roasted squash separately, then combine fresh when you’re ready to serve. This way, everything tastes fresher and maintains its best texture.

Reheating

If you prefer your Fall Harvest Quinoa Salad (Vegan!) Recipe warm, gently reheat the portion in the microwave or on the stove just until warmed through. I usually leave the nuts and cranberries out until serving to keep their crunch and chewiness intact. You’ll find the salad still tastes great even when reheated lightly!

FAQs

Final Thoughts

This Fall Harvest Quinoa Salad (Vegan!) Recipe has become one of my go-to dishes every autumn because it feels both hearty and fresh, which is hard to find in a vegan salad. It’s packed with colors, flavors, and textures that make every bite exciting. I hope when you try it, it becomes a family favorite for you, too — whether it’s a casual weekday lunch or a lovely side for holiday dinners.

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