This warm Autumn Quinoa Salad celebrates fall with roasted butternut squash, Brussels sprouts, and shallots tossed with quinoa, dried cranberries, pecans, and a honey-mustard vinaigrette. It strikes a perfect balance of sweet and savory, and is hearty enough to serve as a meatless main or as a side alongside grilled chicken or another protein. Made with whole ingredients and plenty of nutrients, this salad is both healthy and flavorful.
All about this Autumn Quinoa Salad
This salad layers classic autumn flavors: sweet roasted butternut squash with warm spices, caramelized shallots, lightly charred Brussels sprouts, chewy dried cranberries, and crunchy pecans. Cooked quinoa provides a neutral, slightly nutty base that soaks up the honey-mustard vinaigrette and ties the dish together. The roasted vegetables are seasoned before baking, the quinoa is simmered in broth for added depth, and the dressing adds brightness and sweetness to finish.
The salad is versatile: serve it warm for a cozy meal or chilled for an easy lunch prep. Because quinoa and the roasted vegetables hold their texture well, leftovers keep nicely and can be enjoyed without reheating.
What is quinoa? How do you cook it?
Quinoa is a seed that behaves much like a grain when cooked. Its texture and mild flavor make it an excellent base for salads because it absorbs flavors from broths, oils, and dressings. The basic cooking ratio is usually 1 part quinoa to 2 parts liquid: bring the mixture to a boil, then reduce heat and simmer, covered, until the liquid is absorbed and the seeds are tender.
For this recipe, I recommend cooking quinoa in reduced-sodium broth instead of plain water. The broth infuses more savory notes into the quinoa and complements the roasted vegetables and vinaigrette.
How to measure quinoa
Measure quinoa dry. Most packaging lists servings by the uncooked volume—for example, one serving might be 1/4 cup dry. For this recipe, use 1 cup uncooked quinoa, which will yield several cups cooked. Remember that nutritional labels typically describe the uncooked portion size, not the cooked volume.
What you’ll need to make Autumn Quinoa Salad
- Butternut squash
- I used a large whole squash peeled and cubed to yield about 6 cups.
- Brussels sprouts
- Shallots
- Quinoa (uncooked)
- Reduced-sodium chicken or vegetable broth
- Dried cranberries
- Pecans (chopped)
- Kosher salt
- Paprika
- Cumin
- Cinnamon
- Dried thyme
- Olive oil (or olive oil spray)
- Honey
- Honey mustard
- Apple cider vinegar
- Fresh parsley
Swap freely based on preference: broccoli florets for Brussels sprouts, walnuts for pecans, or raisins for dried cranberries. Use what you enjoy or have on hand.
How to make Autumn Quinoa Salad
The process has three main parts: roast the vegetables, cook the quinoa, and whisk the vinaigrette.
Preheat the oven to 450°F (232°C). Toss cubed butternut squash, halved Brussels sprouts, and sliced shallots with olive oil and the spice blend of kosher salt, paprika, cinnamon, cumin, and dried thyme. Arrange the Brussels sprouts cut-side down for better caramelization. Roast the vegetables on a sheet pan for about 25–30 minutes, turning every 8–10 minutes to avoid sticking and burning. If the squash needs more time, remove the other vegetables when they’re done and finish the squash until tender.
While the vegetables roast, add 1 cup of uncooked quinoa and 2 cups of reduced-sodium broth to a small saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. If needed, add a splash more broth and continue cooking briefly.
For the honey-mustard vinaigrette, whisk together 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon honey mustard, 2 tablespoons apple cider vinegar, 1/2 teaspoon kosher salt, and fresh cracked pepper to taste. Adjust sweetness or acidity as desired.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, chopped pecans, and chopped fresh parsley. Drizzle the vinaigrette over the mixture and toss gently to coat. Taste and adjust seasoning before serving. Serve warm or chilled.
Combine and toss everything with the vinaigrette, then serve. This salad keeps well in the refrigerator for several days and makes a satisfying, nutritious lunch or side.
You might also enjoy these salad ideas: Roasted Vegetable Quinoa Salad, Grilled Vegetable Farro Salad with Chicken, and Orzo Salad with Tomatoes and Feta.