A hearty quinoa salad to kick off the week!
Anytime I’ve eaten out a little too much over the weekend, I find myself craving this Warm Fall Quinoa Salad by Sunday night. (So much so that even Justin can tell when I’m going to request it! lol)
It’s the perfect reset with a cozy mix of fluffy quinoa, tender kale, and roasted autumn vegetables (sweet potatoes, cauliflower, and Brussels sprouts), all tossed in a subtly sweet apple cider vinaigrette with roasted pecans and sweet dried cranberries. It’s hearty and satisfying without feeling too heavy… exactly the kind of feel-good meal to kick off the week with!
But maybe the best part of all? It’s totally meal prep–friendly. Simply store the components separately, and you can quickly assemble a nourishing quinoa bowl whenever you need an easy weekday lunch or dinner. (I love topping mine with these Air Fryer Boneless Chicken Thighs to add protein and make it even more filling!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Quinoa: Regular white quinoa or a tricolor blend both work great. Just make sure you rinse the quinoa really well before cooking to get rid of the bitter coating from the saponins.
- Kale: I prefer to buy my kale in bunches and finely chop it myself. The pre-chopped bags tend to spoil faster and can taste a bit more bitter.
- Sweet potatoes, Cauliflower, Brussels sprouts: This is my go-to mix of veggies, but have fun with it! You can sub in carrots for the sweet potatoes or even broccoli for the Brussels sprouts. Use what you have on hand!
- Spices: The spices I’ve listed pair best with the roasted veggies, but once again—feel free to mix things up based on what you have on hand.
- Apple Cider Vinaigrette: While a store-bought dressing CAN be used, I really encourage you not to. This simple homemade dressing made from olive oil, maple syrup, apple cider vinegar, and a hint of Dijon mustard really ties the salad together!
- Goat cheese: This is completely optional and can be left out if avoiding dairy.
- Dried cranberries: These add the best subtly sweet bite! You can also try subbing with dried cherries or even raisins if you don’t have them on hand.
- Pumpkin seeds: Roasted and salted is the way to go!
- Toasted pecans: Pecans are my favorite in this fall-inspired mix, but walnuts or almonds work too if that’s what you have.
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Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the vegetables
Preheat your oven and prepare two baking sheets. Toss the sweet potatoes with their spices and bake on one sheet, then toss the cauliflower and Brussels sprouts separately with oil and seasonings, then spread them out on the other sheet.
Roast until tender and nicely browned.
Pro tip: Don’t overcrowd the veggies! You want them to have enough space to roast so they get crispy edges instead of steaming.
Make the apple cider vinaigrette.
Combine the vinaigrette ingredients in a jar and shake until emulsified. You can also blend it briefly for a smoother texture.
Assemble the salad.
Layer the cooked quinoa and chopped kale in a large bowl. Add the roasted vegetables, dried cranberries, pumpkin seeds, pecans, and goat cheese if using. Drizzle with the vinaigrette and toss gently to combine.
Pro tip: For more tender kale, toss with the dressing and quinoa while still slightly warm. Let it sit for 10 minutes before adding the rest of the ingredients.
-OR- Meal prep and store for later.
Cook the quinoa and roast the vegetables up to two days ahead, storing each separately in the fridge. Assemble the salad when ready to eat.
Pro tip: This salad is great warm or cold. Reheat veggies in a skillet or oven before assembling for a cozy meal.
Different Proteins to Add
This salad makes an incredible side salad for the holidays or a weeknight vegetarian meal. If you’d like to amp up the protein, here are a few of my favorite additions to try:
These Air Fryer Boneless Chicken Thighs are my absolute FAVORITE pairing.
You can also try this Balsamic Grilled Chicken, Air Fryer Salmon, roasted chickpeas, or even sautéed tofu.
FAQs
Stored separately, the roasted veggies and quinoa last about 4-5 days. Assemble just before eating for the best texture.
Absolutely! Brown rice, farro, or couscous are great alternatives.
Yes! Roast the veggies and cook the quinoa up to two days in advance. Store separately and toss together when ready.
Definitely! Carrots, broccoli, or butternut squash all work well roasted in this salad.
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Warm Fall Quinoa Salad with Kale
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Ingredients
For the Roasted Vegetables:
- 4 cups peeled and cubed sweet potatoes ½-inch cubes
- 4 tablespoons avocado oil divided
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons salt divided
- 1 ½ teaspoons black pepper divided
- ¼ teaspoon cinnamon
- 1 small head cauliflower cut into florets (about 3 cups)
- ½ teaspoon turmeric
- 1 pound brussels sprouts ends trimmed and halved
- 1 tablespoon pure maple syrup
For the Apple Cider Vinaigrette:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
- Pinch of salt
For the Quinoa Salad:
- 3 cups cooked quinoa
- 3 cups chopped kale
- ½ cup toasted chopped pecans
- ¼ cup roasted and salted pumpkin seeds
- 4 ounces crumbled goat cheese optional
- ⅓ cup dried cranberries coarsely chopped
Instructions
- Preheat the oven to 425°F and line two large baking sheets with parchment paper.
- Roast the Sweet Potatoes: Add the sweet potatoes to a large bowl and drizzle with 2 tablespoons of the avocado oil. In a small bowl, whisk together the cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper. Sprinkle half of the seasoning mixture over the sweet potatoes and add the cinnamon. Toss until well coated, then spread in a single layer on a baking sheet. Bake for 20-22 minutes, flipping halfway through.4 cups peeled and cubed sweet potatoes, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, ¼ teaspoon cinnamon
- Roast the Cauliflower & Brussels Sprouts: Add the cauliflower florets to the same large bowl and toss with 1 tablespoon of the avocado oil. Sprinkle with the remaining seasoning mix and turmeric, tossing to coat. Spread onto one half of the second baking sheet.1 small head cauliflower, ½ teaspoon turmeric
- In the same bowl, toss the brussels sprouts with the remaining 1 tablespoon avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange them flat-side down on the other half of the second baking sheet.1 pound brussels sprouts, 1 tablespoon pure maple syrup
- Roast both the cauliflower and brussels sprouts for 20-22 minutes, or until tender with crispy edges.
- Make the Apple Cider Vinaigrette: Add all vinaigrette ingredients to a 16-ounce mason jar and shake until well combined. Alternatively, blend in a food processor or blender for 10-20 seconds until smooth.½ cup olive oil, ¼ cup apple cider vinegar, 3 tablespoons pure maple syrup, 2 teaspoons Dijon mustard, 1 teaspoon finely chopped fresh rosemary, Pinch of salt
- Assemble the Salad: In a large serving bowl, layer the cooked quinoa as the base. Top with the roasted vegetables, kale, pecans, pumpkin seeds, cranberries, and goat cheese (if using). Drizzle with the apple cider vinaigrette and toss just before serving.3 cups cooked quinoa, 3 cups chopped kale, ½ cup toasted chopped pecans, ¼ cup roasted and salted pumpkin seeds, 4 ounces crumbled goat cheese, ⅓ cup dried cranberries
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Notes
- Serving Warm or Cold: This salad is delicious both warm and cold. If serving warm, toss everything together just after roasting while the veggies are hot.
- For Softer Kale: Drizzle with the dressing and add the quinoa in while still slightly warm. Toss and let it sit for at least 10 minutes before adding the rest of the ingredients.
- Goat Cheese Swap: This really is optional. I love this salad both with and without it, depending on my mood! For a different flavor, feel free to swap it with feta cheese for a saltier bite.
- Make it Ahead: You can roast the vegetables and cook the quinoa up to 2 days in advance. Store separately in airtight containers in the fridge and reheat before assembling.
- Storage: I recommend storing the roasted vegetables and other components of the salad separately so you have the option to warm up the veggies before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Fall Salad Recipes
Need a few more salad ideas for that cooler Fall weather? Here are some of our go-tos:
The flavors in this recipe are outstanding! I just wouldn’t cook the vegetables quite as long because then most of the components become the same texture, a little too soft.
Yay! So happy to hear you enjoyed the recipe, Casey! I love the flavors in this one, too. Thanks so much for taking the time to leave a comment and rating!