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

There’s just something about the crispness of fall in the air that makes me crave hearty, colorful dishes like this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe. I absolutely love how it blends the deep, earthy flavors of roasted Brussels sprouts and butternut squash with the sweet crunch of fresh apples and nutty pumpkin seeds. Every bite feels like a little celebration of the season’s best offerings.

This salad is perfect for those busy weeknights when you want something nourishing yet quick to throw together, or as a standout dish for your holiday table. You’ll find that it strikes that wonderful balance between comfort food and fresh, vibrant flavors — making it a go-to recipe I keep coming back to when the leaves start turning.

this Recipe

Ingredients You’ll Need

These ingredients play wonderfully together, creating layers of flavor and texture. When buying your veggies, look for firm Brussels sprouts and a bright orange butternut squash for the best roasting results.

• Brussels sprouts: Trimmed and halved to roast evenly and develop a nice caramelized edge.
• Butternut squash: Peeled and cubed; I like to pick smaller ones for sweeter, less watery cubes.
• Red onion: Sliced into wedges for a subtle sweetness once roasted.
• Head of garlic: Cut at the top to roast whole; this softens the cloves into a creamy spread.
• Italian seasoning: Adds an herby depth to the Brussels sprouts without overpowering.
• Pumpkin spice: Just a touch gives the butternut squash a warm, fall-inspired flavor.
• Kosher salt: Balances all those flavors nicely.
• Olive oil: Used both in roasting and dressing — opt for extra virgin for best taste.
• Quinoa: Rinsed well to remove bitterness and cooked with bouillon cube for extra flavor.
• Low-sodium bouillon cube: Boosts the quinoa’s flavor without adding too much salt.
• Baby kale: Adds a fresh, slightly bitter bite and wilts nicely when mixed with warm quinoa.
• Large apple: Diced for sweetness and crunch; Gala or Honeycrisp are my favorites.
• Pumpkin seeds: Toasted or raw, they give that irresistible nutty crunch.
• Dijon mustard: Brings a gentle tang to the dressing.
• Orange juice: Adds brightness and a hint of citrus sweetness in the dressing.
• Water, salt, and pepper: To balance and adjust flavors in the dressing.

Variations

I love encouraging you to make this Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe your own. Whether you swap out vegetables or tweak the dressing, it’s easy to personalize this salad while keeping those cozy fall vibes intact.

• Veggie variations: Swap the Brussels sprouts for roasted cauliflower or carrots — I’ve tried this and it adds a nice sweetness without losing the hearty feel.
• Dressing twists: Add a spoonful of maple syrup or a dash of apple cider vinegar for an extra layer of flavor I find delightful.
• Make it vegan: Use vegetable bouillon instead of chicken or beef to keep it plant-based, which still tastes fantastic.
• Boost protein: Toss in some toasted chickpeas or crumbled feta for a different texture and protein hit I often serve when I want more staying power.

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

Step 1: Roast the Vegetables with Love

Preheat your oven to 400°F and line your baking sheet with parchment or a silicone mat — you’ll thank yourself later for easy cleanup. Arrange your Brussels sprouts, butternut squash cubes, red onion wedges, and the garlic head (cut side up) in separate sections. This keeps flavors distinct during roasting. Sprinkle Italian seasoning over the sprouts, pumpkin spice over the squash, then drizzle olive oil and sprinkle salt over everything. Don’t forget to drizzle some olive oil right into the garlic head’s cut surface — it gets beautifully sweet and spreadable after roasting. Roast everything for 25 minutes, until veggies develop golden edges and the garlic is soft.

Step 2: Cook Quinoa Perfectly Every Time

While the vegetables roast, place the rinsed quinoa in a medium saucepan with water and a low-sodium bouillon cube for extra flavor. Bring it to a boil, then cover and reduce to a gentle simmer. Let it cook undisturbed for 15 minutes, then turn off the heat and keep it covered for 10 more minutes. This resting step lets the quinoa steam to fluffy perfection without sticking or burning.

Step 3: Whip Up the Bright Dressing

Mix olive oil, Dijon mustard, orange juice, water, salt, and pepper in a large bowl and whisk until creamy and emulsified. Transferring it to a jar with a lid is my favorite trick — it makes shaking up the dressing easier and keeps it fresh if you want to prepare it ahead.

Step 4: Transform Roasted Garlic Into Flavorful Paste

Once the roasted garlic has cooled enough to handle, gently squeeze the softened cloves out of the head — they’ll pop right out! Use a fork to mash them into a smooth, creamy paste. This simple step adds such a luscious depth that ties the whole salad together beautifully.

Step 5: Toss Everything Together

In a big bowl, mix the quinoa with half of the garlic paste and a few spoonfuls of the dressing, letting the warm quinoa absorb those flavors. Add in baby kale, tossing gently to wilt it slightly. Then add half the roasted vegetables and diced apple, tossing carefully to combine. Finally, top with the remaining veggies, apples, and scatter pumpkin seeds generously on top. Serve with the remaining dressing on the side so everyone can dress their salad to taste.

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

Garnishes

I like to finish this salad with a sprinkle of toasted pumpkin seeds for extra crunch and sometimes a few crumbled toasted walnuts if I have them on hand. A light scattering of fresh parsley also brightens it up visually and flavor-wise. These garnishes really take it up a notch, especially when serving guests.

Side Dishes

This salad pairs beautifully with roasted chicken or turkey for a fall dinner, and on more casual nights, I love serving it alongside warm crusty bread or a soup like butternut squash bisque. It’s so versatile, you can mix and match depending on your mood or occasion.

Creative Ways to Present

For a festive touch, I’ve served this salad layered in a clear glass bowl so all the colors and textures pop beautifully. Another idea is to plate individual servings in pretty ceramic bowls with a drizzle of dressing and a few pumpkin seeds artfully placed on top — guests always comment on how special it looks!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, and the salad holds up well without turning soggy if you keep the dressing separate until serving.

Freezing

Freezing isn’t my favorite option for this salad because of the fresh kale and apple, which can get watery or mushy after thawing. But if you want to freeze, try doing so before adding those two ingredients and combine fresh when ready.

Reheating

If you’d like the salad warm, I reheat just the roasted vegetables and quinoa gently on the stovetop or microwave, then mix fresh kale, apples, pumpkin seeds, and dressing in after reheating to keep those fresh textures intact.

FAQs

Final Thoughts

This Fall Quinoa Salad with Roasted Vegetables, Apples, and Pumpkin Seeds Recipe has become one of my favorite ways to celebrate the season’s bounty. It’s bright, cozy, and incredibly satisfying — kind of like a warm hug on a chilly day. I hope you enjoy making it as much as I do and find it as versatile and comforting on your table as it is on mine. Trust me, once you try it, it’ll become a staple in your fall meal rotation, too!

Print