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

If you love hearty, wholesome meals that really celebrate the flavors of fall, you’re going to be over the moon with this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe. It strikes that perfect balance between warm, roasted veggies and crisp, fresh apples, all tossed with nutty quinoa and a vibrant dressing. I absolutely love how this salad comes together for a colorful, textured, and satisfying dish that works beautifully as a main or a side.

Whether you’re looking for a healthy lunch, a glowing holiday side, or a make-ahead dish for meal prep, this Fall Quinoa Salad is seriously versatile and full of cozy flavors. You’ll find that the roasted garlic mashed into the quinoa adds a silky depth, and the pumpkin seeds bring a delightful crunch that takes it to the next level. Trust me, once you try this recipe, you’ll want to make it all season long!

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Ingredients You’ll Need

This mix of ingredients is what makes the Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe so special. Each component works together to create a harmonious dish that’s as beautiful as it is delicious. When shopping, look for fresh, firm Brussels sprouts and a sweet, crisp apple to really make the salad pop.

• Brussels sprouts: Trimmed and halved, they roast into tender little nuggets with a slightly caramelized edge.
• Butternut squash: Peeled and cubed, it brings sweetness and a lovely creamy texture after roasting.
• Red onion: Sliced into wedges, adds depth and subtle sweetness when roasted.
• Garlic: Roasted whole and mashed, giving a mellow, buttery flavor without the harshness of raw garlic.
• Italian seasoning: Adds herby notes that complement the roasted veggies perfectly.
• Pumpkin spice: A warming touch that pairs beautifully with squash and apple.
• Kosher salt: Essential for seasoning and drawing out the natural flavors during roasting.
• Olive oil: Used for roasting and in the dressing — opt for good quality for best flavor.
• Quinoa: Provides a nutty base full of protein and fiber; rinsing it avoids bitterness.
• Water & bouillon cube: Broth adds extra richness while cooking quinoa.
• Baby kale: Adds a peppery bite and nutrition, wilts slightly from the warm quinoa.
• Apple: Diced into cubes for freshness, sweetness, and crunch contrast.
• Pumpkin seeds: Toasted or raw for a nutty crunch topping.
• Dijon mustard: Lends a zingy tang to the dressing.
• Orange juice: Brightens the dressing with citrusy sweetness.
• Salt and pepper: To taste, balancing all the flavors in the dressing and salad.

Variations

I like to make this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe my own every time by swapping out ingredients or adding twists based on what I have on hand. You can easily tailor it to your taste or dietary needs and still get that same cozy fall vibe.

• Swap the kale for spinach or arugula: I discovered that baby spinach works well if you prefer a milder green or want something extra tender.
• Add dried cranberries or pomegranate seeds: These bring bursts of tartness that brighten the salad beautifully, especially for holiday meals.
• Try different nuts: Toasted pecans or walnuts add a buttery crunch that pairs perfectly with the autumn flavors.
• Make it vegan: Just double-check your bouillon cube but otherwise, this recipe is naturally vegan-friendly.
• Spice it up: If you like a little heat, toss a sprinkle of crushed red pepper flakes into the dressing.

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

Step 1: Roast the Veggies to Perfection

Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper or a silicone mat—that way cleanup is a breeze. Arrange your Brussels sprouts, butternut squash, red onion wedges, and the whole head of garlic (with just the top sliced off) in neat sections on the pan rather than mixing the veggies together. This allows you to season them individually and give each their own perfect roasted flavor.

Now, sprinkle Italian seasoning over the Brussels sprouts and pumpkin spice on the butternut squash—trust me, that subtle spiced sweetness changes everything. Drizzle olive oil over absolutely everything, making sure to get some into the exposed garlic head. Then sprinkle kosher salt evenly, and toss each vegetable section gently in its seasoning, but keep them separated. Pop the pan in the oven and roast for about 25 minutes or until the veggies are tender and beautifully caramelized on the edges.

Step 2: Cook the Quinoa with Flavor

While your veggies roast, rinse 1 cup of quinoa under cold water to remove any bitterness. Transfer it to a medium saucepan, add 1¾ cups of water and a low-sodium bouillon cube to infuse it with flavor. Bring the mixture to a boil, then cover and simmer on low heat for 15 minutes. The magic here is to leave it undisturbed—not stirring or lifting the lid—so your quinoa cooks up fluffy and perfect.

Once done, turn off the heat but keep the lid on, letting the quinoa rest for at least 10 minutes. This final step lets the grains soak up any remaining steam and fluff up—we’re almost ready to pull it all together!

Step 3: Whip up the Bright Dressing

In a large bowl, mix together 2 tablespoons of olive oil, ½ teaspoon Dijon mustard, ¼ cup fresh orange juice, 2 tablespoons water, and a pinch of salt and pepper. I like to transfer this mixture into a jar with a lid and give it a vigorous shake to really emulsify it—it comes together so easily this way. This dressing will add a fresh, zesty balance to the hearty roasted vegetables and quinoa.

Step 4: Mash the Roasted Garlic

Once your veggies are roasted and out of the oven, set the garlic head aside to cool just enough to handle. Then squeeze the roasted cloves out; they’ll be soft, slightly sweet, and creamy. Mash them with a fork until smooth into a paste—that’s the secret flavor boost. I usually stir this right into the quinoa while it’s still warm, letting those garlicky notes infuse every bite.

Step 5: Assemble the Salad

Now for the fun part! Toss the quinoa with the baby kale right in the big bowl—don’t worry about wilting the kale a bit; the heat from the quinoa works like magic here. Add half of the roasted vegetables and half of the diced apples, stirring gently to combine flavors without breaking up the veggies too much. For the final touch, top the salad with the remaining veggies, apples, and a generous sprinkle of pumpkin seeds for crunch. Serve the remaining dressing on the side so everyone can add as much as they like.

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

Garnishes

I love topping this salad with a few extra pumpkin seeds or even some crumbled goat cheese when I want a tangy creaminess. Sometimes I throw on a little fresh parsley or chopped thyme to brighten it up visually and add fresh herbal notes. These small touches make a big difference, especially if you’re serving it for guests.

Side Dishes

This Fall Quinoa Salad pairs wonderfully with simple grilled chicken or roasted salmon for a full meal. For a vegetarian spread, I like to serve it alongside warm crusty bread or a bowl of butternut squash soup. It’s also fantastic as part of a holiday buffet, holding its own next to roasted turkey or mashed potatoes.

Creative Ways to Present

For holidays or dinner parties, I sometimes serve this salad in individual mason jars layered with veggies, apples, and quinoa for a pretty presentation and easy grab-and-go portions. Another favorite is using hollowed-out mini pumpkins or gourds as festive serving bowls—that always gets a “wow” from guests and really brings the fall theme home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and find it tastes even better the next day as the flavors meld. To keep the pumpkin seeds crunchy, I add them fresh when serving rather than mixing them in ahead of time. The salad stays fresh for 3-4 days, making it a perfect make-ahead lunch or dinner.

Freezing

This one is best enjoyed fresh or refrigerated, as freezing can change the texture—especially of the roasted vegetables and kale. If you do freeze it, I recommend freezing only the quinoa portion and roasting fresh vegetables when ready to eat.

Reheating

To reheat leftovers, I warm the quinoa and roasted veggies gently in a skillet or microwave, then toss in the fresh apples, kale, and pumpkin seeds at the last minute to keep their texture. Adding a little extra splash of the dressing or a squeeze of lemon brightens it right back up!

FAQs

Final Thoughts

I hope you give this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe a try—it’s quickly become a staple in my kitchen and I know it will in yours too. It’s one of those dishes that feels both comforting and fresh, packed with fall’s best flavors yet simple enough for a weekday meal. I absolutely love how versatile it is, and every time I make it, friends and family ask for the recipe. So grab your baking sheet and get roasting—you’re about to discover your new favorite fall salad!

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