Harvest Quinoa Salad with Roasted Vegetables
A make-ahead salad built for cool weather: quinoa tossed with roasted squash and red onion, dried cranberries, toasted pumpkin seeds, and a maple cider dressing that only improves overnight.
- Course
- Sides & Salads
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 45 min
- Total Time
- 1 hr 5 min
The Story Behind This Recipe
I keep coming back to harvest quinoa salad with roasted vegetables because it earns its place on a busy week — honest ingredients, a method you can hold in your head, and a result that tastes like somebody cooked on purpose.
It came together the way most things in this kitchen do: made once for the sake of dinner, tinkered with, then written down when it finally worked twice in a row.
The lesson it keeps teaching me is to read the method through before turning on the heat and to get everything measured first. That single habit makes home cooking calmer than any gadget.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
Ingredient Substitutions
- Fresh herbs
- About a third as much dried, rubbed between your palms first
- Butter
- Olive oil, for a dairy-free version
- Chicken stock
- Vegetable stock, or water with a squeeze of lemon
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Harvest Quinoa Salad with Roasted Vegetables
Recipe Card
Harvest Quinoa Salad with Roasted Vegetables
★ 4.7 · By Marguerite Hale
- Course
- Sides & Salads
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 45 min
- Total Time
- 1 hr 5 min
Ingredients
- 1 cup quinoa, rinsed
- 3 cups cubed butternut squash
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds, toasted
- 3 cups baby kale
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Kosher salt and black pepper
Instructions
- 1
Roast the squash and onion at 425F with two tablespoons of oil, salt, and pepper for twenty-five minutes until caramelized.
- 2
Meanwhile cook the quinoa in salted water, then spread it on a sheet pan to cool so it stays fluffy instead of clumping.
- 3
Whisk the vinegar, maple syrup, mustard, and remaining oil into a dressing and season it sharply — the grains will soak it up.
- 4
Toss the cooled quinoa with the roasted vegetables, cranberries, and most of the dressing while everything is still barely warm.
- 5
Fold in the kale just before serving, scatter the pumpkin seeds over the top, and finish with the last of the dressing.
Nutrition
Estimated per serving (6 servings per recipe).
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