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

I absolutely love how this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe sings with all the best flavors of the season. The combo of sweet butternut squash, crisp apples, and nutty pumpkin seeds adds a wonderful balance of tastes and textures you’ll want on repeat all autumn long. It’s one of those dishes that feels cozy and fresh at the same time, perfect for everything from a casual family dinner to a fancy holiday spread.

When I first tried this salad, I was blown away by how easy it was to prep but how impressive it looked and tasted. You’ll find it’s a versatile dish that packs a nutritious punch without feeling heavy. Plus, it keeps well, so you can make it ahead for those busy weeks when you need a wholesome meal ready to go. If you enjoy hearty salads with a seasonal twist, this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe is definitely one to bookmark.

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Ingredients You’ll Need

Each ingredient in this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe brings something special to the table, from hearty roasted Brussels sprouts to the crisp sweetness of fresh apples. I always recommend looking for fresh, firm produce to ensure the best texture and flavor.

• Brussels sprouts: Trim and halve them for even roasting and that wonderful caramelized flavor.
• Butternut squash: Choose firm squash with a deep orange color for maximum sweetness.
• Red onion: Sliced into wedges, it softens beautifully when roasted.
• Head of garlic: Roasting whole garlic until creamy makes it the secret star of the dressing.
• Italian seasoning: Adds a fragrant blend of herbs that complements the roasted veggies nicely.
• Pumpkin spice: A subtle touch brings out the autumnal essence perfectly without overpowering.
• Kosher salt: Seasoning is key, so don’t skip it!
• Olive oil: Use good quality extra virgin for both roasting and dressing.
• Uncooked quinoa: Give it a rinse to remove any bitterness before cooking.
• Water and bouillon cube: Adds flavor depth to the quinoa as it cooks.
• Baby kale: Adds a tender, slightly bitter green that wilts nicely with warm quinoa.
• Large apple: Diced for a crunchy burst of sweetness.
• Pumpkin seeds: Toasted for an extra nutty crunch that makes the salad pop.
• Dijon mustard: Gives bright, tangy flavor to the dressing.
• Orange juice: Adds a fresh citrusy sweetness for balance.
• Salt and pepper: To taste, for seasoning the dressing just right.

Variations

I like to tweak this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe depending on what’s in season or what my family is craving. Don’t hesitate to swap or add ingredients according to your tastes!

• Adding nuts: I once added chopped walnuts instead of pumpkin seeds for extra crunch, and my family went crazy for it.
• Changing greens: If you don’t have kale handy, spinach or arugula works just as well and adds a different texture.
• Spice it up: A dash of cayenne in the dressing gives it a little surprise kick, which I personally love on chillier days.
• Make it vegan: Using vegetable bouillon ensures the recipe stays plant-based without losing flavor.

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

Step 1: Roast the Vegetables to Perfection

First, preheat your oven to 400°F and line a large baking sheet with parchment paper or a silicone mat. Place the Brussels sprouts, butternut squash, red onion wedges, and the whole head of garlic (cut about half an inch from the top) on the sheet, arranging each in its own section—that way, each vegetable gets the seasoning it deserves without mixing flavors prematurely.

Sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice over the butternut squash. Then season everything with kosher salt and a generous drizzle of olive oil, making sure to drizzle some right into the cut top of the garlic head for extra roast flavor. Toss gently, keeping the veggies separate, then roast for about 25 minutes until everything is tender and caramelized. This step is key for flavor, so don’t rush it!

Step 2: Cook the Quinoa

While the veggies are roasting, rinse your quinoa under cold water to wash away any bitterness. Place the quinoa in a medium saucepan with 1 ¾ cups of water and a low-sodium bouillon cube. Bring it to a boil, then cover and reduce the heat to a gentle simmer. Let it cook undisturbed for 15 minutes—no peeking! After that, turn off the heat and let the quinoa rest for 10 minutes covered to absorb all the moisture and become fluffy. This method yields perfect quinoa every time.

Step 3: Whip Up the Dressing and Prep the Garlic

In a large bowl, whisk together the olive oil, Dijon mustard, orange juice, water, salt, and pepper until well combined. I like to transfer this to a jar with a lid so I can shake it vigorously—it really emulsifies the dressing beautifully. Once your roasted garlic has cooled enough to handle, squeeze out the cloves; they’ll be soft, creamy, and perfect for mashing with a fork into a paste. This roasted garlic paste blends into the salad to add mellow, sweet depth that you’re going to love.

Step 4: Combine and Toss

Put the warm quinoa in your salad bowl and mix it gently with the dressing and roasted garlic paste. The warmth helps the quinoa absorb all those flavors. Then add the baby kale and toss until it just starts to wilt. Mix in half the roasted veggies and half the diced apple, tossing gently so everything is distributed evenly. Finish by topping the salad with the remaining roasted vegetables, apples, and a sprinkle of pumpkin seeds for crunch—this layering keeps it visually appealing and tasty!

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

Garnishes

I like to add a little extra pumpkin seeds on top for crunch and a few fresh herb sprigs—like parsley or thyme—to brighten it up. A light sprinkle of flaky sea salt right before serving also amps up all the flavors. Sometimes, a drizzle of good-quality balsamic glaze adds a tangy, sweet finishing touch that everyone asks for.

Side Dishes

This salad pairs exceptionally well with roasted chicken or grilled salmon for a complete meal. For a vegetarian spread, serve it alongside warm soup or hearty lentil stew. It also makes a fantastic side to any holiday roast, adding freshness and texture to heavier dishes.

Creative Ways to Present

For festive gatherings, I like to serve this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe in a hollowed-out butternut squash bowl. It makes an eye-catching centerpiece and keeps the salad warm. Another idea is layering it in mason jars for grab-and-go lunches or picnic-ready servings—plus, it looks adorable!

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge for up to 3 days. I find the flavors actually develop beautifully after sitting for a few hours. Just give it a quick toss before serving to redistribute the dressing and freshen up the kale a bit.

Freezing

Personally, I don’t recommend freezing this salad because the roasted vegetables and apples lose their texture upon thawing, and the kale can get soggy. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

If you want to enjoy it warm, reheat just the roasted vegetables and quinoa gently in the microwave or a skillet, then toss with fresh apples, kale, and pumpkin seeds afterward. This keeps the salad’s crisp and fresh elements intact while warming the roasted parts.

FAQs

Final Thoughts

There’s something truly special about this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe that keeps me coming back every season. It’s like a little celebration of fall in every bite, with comforting warmth from the roasted veggies balanced by the crisp apples and pumpkin seeds. I recommend trying it on a weekend afternoon when you have a bit of time to roast and prep—the flavors develop so beautifully, and you’ll feel good knowing you’ve made something both delicious and nourishing. Trust me, once you try this salad, it’ll quickly become a favorite in your recipe lineup too!

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