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

If you’re like me and crave those cozy, colorful dishes that celebrate the flavors of fall, then you’re going to absolutely love this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe. It’s one of those meals that brings the harvest season to life with every bite — think sweet roasted butternut squash, caramelized Brussels sprouts, tart apples, and a satisfying crunch from toasted pumpkin seeds. I love how it manages to be both hearty and fresh, making it perfect for a light dinner or a stunning holiday side dish.

What makes this salad truly special is how each ingredient shines without overshadowing the others. When I first made it during a chilly autumn week, the warmth from the roasted garlic and veggies contrasted beautifully with the crisp apples and tangy dressing. Plus, the nutty quinoa pulls it all together, giving you a well-rounded dish that’s as nutritious as it is delicious. Trust me—you’ll find that making this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe quickly becomes a fall staple in your kitchen.

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Ingredients You’ll Need

This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe uses ingredients that are easy to find at any grocery store, especially in the fall season when they’re fresh and at their best. Picking quality produce like firm Brussels sprouts and a crisp apple really makes the difference here.

• Brussels sprouts: Look for firm, tightly packed sprouts with bright green leaves for roasting perfection.
• Butternut squash: Choose a smooth-skinned, medium-sized squash that’s heavy for its size for sweetness and texture.
• Red onion: Adds a touch of sharpness and sweetness once roasted—aim for a firm one without any mushy spots.
• Garlic: Roasting a whole head softens it into a creamy paste that adds an irresistible depth of flavor.
• Italian seasoning: A blend that brings herbal notes, pairing beautifully with the savory veggies.
• Pumpkin spice: Just a pinch adds that unmistakable warmth and cozy aroma to the squash.
• Kosher salt: Essential for seasoning everything evenly.
• Olive oil: Use good quality for roasting and the dressing; it enhances flavor and keeps veggies tender.
• Quinoa: Rinse it well to remove any bitterness before cooking for light, fluffy grains.
• Low-sodium bouillon cube: Adds a rich, savory base to the quinoa without overpowering the salad.
• Baby kale: Its tender leaves wilt slightly with warm quinoa, adding a nutritious green boost.
• Apple: I like a crisp, slightly tart variety like Granny Smith to add fresh crunch and brightness.
• Pumpkin seeds: Toasted for a crunchy, nutty topping that’s pure fall happiness.
• Dijon mustard: Gives the dressing a mild kick and sharpness that balances sweetness.
• Orange juice: Adds a citrusy brightness and natural sweetness to the dressing.
• Water, salt, and pepper: To taste, rounding out the flavors perfectly.

Variations

I love making this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe my own by tweaking it to fit whatever I feel like or have on hand—don’t be afraid to experiment here! You can easily customize it to suit your dietary needs or seasonal availability.

• Use different greens: I sometimes swap baby kale for arugula or spinach for a different texture and flavor.
• Change up the fruit: Pears or pomegranate seeds make fantastic fall alternatives to apples.
• Make it vegan or gluten-free: The recipe already is, but just ensure your bouillon cube is vegan if needed.
• Add protein: Grilled chicken, roasted chickpeas, or crumbled feta can turn this into a more filling meal.

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

Step 1: Prep and Roast the Veggies

Start by preheating your oven to 400°F (about 200°C) and lining a large baking sheet with parchment paper or a silicon mat for easy cleanup. Arrange the trimmed and halved Brussels sprouts, cubed butternut squash, red onion wedges, and the whole garlic head (with the top sliced off) on the sheet. Keep each veggie in its own section—this helps them roast evenly and allows you to season them specifically. Season the Brussels sprouts with Italian seasoning and the squash with pumpkin spice, then drizzle olive oil and sprinkle kosher salt evenly over all the vegetables, taking care to drizzle some olive oil into the cut garlic. Toss gently within each vegetable section to coat but keep them separated. Roast for about 25 minutes until the veggies are tender and caramelized—your kitchen will start to smell amazing!

Step 2: Cook the Quinoa

While the veggies roast, rinse your quinoa to remove its natural bitterness. In a medium saucepan, combine the quinoa with water and add a low-sodium bouillon cube for flavor. Bring it to a boil, cover, then reduce heat to low and let it simmer undisturbed for 15 minutes. Once done, turn off the heat but keep the lid on to let it rest for another 10 minutes—that’s the secret to fluffy, perfectly cooked quinoa every time.

Step 3: Make the Dressing

While the quinoa is cooking and veggies are roasting, whisk together olive oil, Dijon mustard, orange juice, water, salt, and pepper in a large bowl. I like to mix it well and then transfer it into a jar with a lid so I can shake it up just before serving to refresh the flavors.

Step 4: Finish the Salad

Once the roasted veggies come out of the oven, let the garlic head cool enough to handle, then squeeze the soft cloves out of the skins and mash them into a creamy paste with a fork. Add this flavorful garlic paste to your quinoa and toss well to infuse every bite with that roasted garlic goodness. Add baby kale and mix so the warm quinoa slightly wilts the greens for a tender texture. Then fold in half of the roasted vegetables and diced apples, tossing everything to combine. Finally, top the salad with the remaining veggies, the rest of the apples, and sprinkle pumpkin seeds over the top for crunch. Serve the dressing on the side so everyone can adjust to their taste.

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

Garnishes

I usually finish this salad with extra pumpkin seeds right before serving for crunch, but occasionally I’ll sprinkle some crumbled goat cheese or feta for a creamy contrast. Fresh herbs like chopped parsley or sage also add a lovely pop of color and earthiness that complements the roasted veggies beautifully.

Side Dishes

This salad pairs wonderfully with simple roasted chicken or grilled salmon when you want a wholesome dinner. For a vegetarian meal, it goes great with lentil soup or a warm bowl of butternut squash bisque. I also serve it alongside crusty bread to scoop up all the delicious bits!

Creative Ways to Present

One fun way I’ve served this salad is in hollowed-out mini pumpkins for a festive fall party—it’s an instant conversation starter! You can also make little salad bowls using endive leaves or serve individual portions layered in clear glass jars for a refreshing look at picnics or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight! Just add any crunchy toppings, like pumpkin seeds, fresh before serving again to maintain texture.

Freezing

I don’t recommend freezing this salad because the roasted veggies and apples lose their texture and the kale wilts too much. It’s best enjoyed fresh or refrigerated.

Reheating

If you want to warm it up, I like to gently heat just the quinoa and roasted veggies portion in a skillet or microwave, then toss with fresh apples, kale, and dressing right before serving. This keeps the salad vibrant and prevents wilting or sogginess.

FAQs

Final Thoughts

This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe has truly become one of my favorite ways to celebrate the season’s bounty. It’s comforting yet fresh, simple yet impressive—perfect for welcoming friends or feeding the family on a busy weeknight. Once you try it, I’m confident you’ll find reasons to make it again and again, whether as a side or a satisfying main. So grab your veggies, fire up that oven, and let’s bring a little taste of fall to your table!

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