Quinoa Harvest Salad Maple

This Quinoa Harvest Salad really shines as a centerpiece for autumn gatherings and weeknight dinners alike. I love how the nutty quinoa mixes with roasted vegetables, sweet-tart apples, and a tangy maple-mustard dressing. It always feels nourishing and is especially satisfying served warm: this is my favorite way to bring harvest flavors to the table without fuss.

Every time I make this, people always go back for seconds. I started making it when my garden was overflowing with squash, and now it is a request at every family get-together.

Ingredients

• Quinoa: rinsed to remove bitterness and delivers plant-based protein
• Water or vegetable broth: cooking with broth adds more savory flavor to the grains
• Sweet potato: peeled and diced for creamy texture and autumn sweetness
• Butternut squash: peeled and diced choose a firm squash for reliable roasting
• Red onion: cut into wedges select onions with tight, unblemished skins for best results
• Olive oil: good-quality oil means smoother roasting and richer dressing
• Salt and black pepper: season to bring out natural flavors
• Apple: cored and diced choose a crisp apple for pleasant texture
• Dried cranberries: opt for unsweetened when possible adds tart bursts
• Pecans or walnuts: roughly chopped use fresh nuts for best crunch
• Baby spinach or arugula: tender greens provide freshness and color
• Apple cider vinegar: brings tang and brightens the dressing
• Maple syrup: pure maple syrup for the classic autumn sweetness
• Dijon mustard: use real Dijon for a flavorful zip

Instructions

Prepare the Vegetables:

Cut sweet potato and butternut squash into even pieces along with red onion wedges. Toss with olive oil salt and pepper in a mixing bowl until each piece is coated for even roasting.

Roast the Vegetables:

Spread the seasoned vegetables onto a parchment-lined baking sheet. Roast in a 400 degree oven for up to 25 minutes. The edges should caramelize for added sweetness and depth.

Make the Quinoa:

Rinse the quinoa until the water runs clear to prevent bitterness. Combine it with water or broth in a saucepan. Bring to a boil then reduce heat to low and cover. Cook gently for fifteen minutes until grains appear translucent and water is absorbed. Fluff with a fork and allow to cool slightly so the grains do not clump.

Prepare the Dressing:

Whisk together olive oil apple cider vinegar maple syrup Dijon mustard salt and pepper in a small bowl until fully emulsified. Taste and adjust seasoning as needed. The dressing should be tangy and smooth.

Assemble the Salad:

In a roomy bowl add cooked quinoa roasted vegetables diced apple dried cranberries chopped nuts and greens. Pour dressing over and toss gently just until everything is coated.

Serve:

Dish up the salad while still slightly warm or at room temperature. Enjoy the layers of crunchy nuts tender squash and bright apples.

Save

I always reach for maple syrup because it balances savory and sweet in this dressing. The autumn colors and aromas remind me of family hikes where we would end up sharing a picnic of salads like this one under the trees.

Storage Tips

Once dressed, keep leftovers in an airtight container for up to two days in the refrigerator. The greens may wilt slightly but the other components hold their texture. Avoid freezing if you want crisp apples and fresh greens: though you can store just the grain and roasted vegetables for longer.

Ingredient Substitutions

If you do not have butternut squash, try pumpkin or carrots. Pears work beautifully in place of apples. You can swap the nuts for pumpkin seeds to keep it nut free. For extra protein, crumble in feta or toss with cooked chickpeas.

Serving Suggestions

Serve this salad warm from the oven as a main course or pack it cold for lunch. Pair with a bowl of soup in cooler weather or top with grilled halloumi for a hearty vegetarian dinner. Sometimes I like to add a sprinkle of goat cheese for tang.

Cultural and Historical Context

Quinoa has roots in South American cooking where it was once called the mother grain. It is now popular worldwide for its nutty taste and all nine essential amino acids. This salad uses quinoa to anchor local autumn produce: creating a bowl that feels like the best of two traditions.

Seasonal Adaptations

Use acorn squash or carrots if butternut is out of season Mix in cooked grains like farro for a heartier winter salad Add pomegranate seeds for a holiday twist and jewel color

Success Stories

Friends have made this salad for potlucks and always message me that their bowl was the first emptied. My niece now requests it for her school lunches and says it is her favorite way to eat veggies.

Freezer Meal Conversion

If you want to freeze parts of this salad, prepare only the quinoa and roasted vegetables. Let them cool then portion into containers. When ready to serve, thaw in the fridge then mix with fresh apples greens and nuts.

Save

This salad is a delicious way to highlight autumn produce and brighten up your dinner table. Enjoy the nutty grains and sweet roasted vegetables for a cozy, seasonal dish.

Recipe Questions & Answers

→ Can I use a different grain instead of quinoa?

Yes, bulgur, brown rice, or farro work well as substitutes and offer unique textures and flavors.

→ Is it possible to make this dish vegan?

Absolutely. All listed ingredients are vegan, and optional toppings like feta can be omitted for full plant-based enjoyment.

→ How can I add more protein?

Try topping with grilled chicken, chickpeas, or tofu for a protein boost, or add seeds such as pumpkin for crunch.

→ What are alternative greens for this salad?

Baby kale, mixed spring greens, or romaine are great alternatives, each offering a distinct flavor.

→ How long does this dish stay fresh?

It keeps well refrigerated for up to 2 days; dress just before serving to maintain optimal texture.

→ Is this suitable for gluten-free diets?

Yes, quinoa and all included ingredients are naturally gluten-free. Always check packaging if sensitive.