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Healthy Fall Harvest Quinoa Salad

Healthy Fall Harvest Quinoa Salad for Cozy Autumn Nights

Enjoy the Healthy Fall Harvest Quinoa Salad, a vibrant dish celebrating autumn's bounty with roasted sweet potatoes and cranberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa Base
  • 1 cup Quinoa Can substitute with bulgur or farro
  • 2 cups Vegetable Broth/Water Chicken broth works for non-vegetarians
For the Sweet Elements
  • 2 cups Sweet Potatoes Can substitute with butternut squash
  • 1 cup Dried Cranberries Can swap for raisins or chopped dates
  • 2 tbsp Maple Syrup/Honey Use agave syrup for a vegan alternative
For the Dressing & Flavor
  • 2 tbsp Olive Oil Can substitute with canola or avocado oil
  • 2 tbsp Lemon Juice Can substitute with lime juice
  • 1 tsp Cinnamon Nutmeg offers a unique flavor shift
For Crunch and Texture
  • 1 cup Pecans Can replace with walnuts or almonds
  • 2 cups Fresh Greens (Kale/Spinach) Try arugula for a peppery punch
  • 1/2 cup Red Onion Green onions can be used for something milder
Optional Creaminess
  • 1/2 cup Feta Cheese Omit for a vegan version or try a dairy-free option

Equipment

  • Oven
  • Mixing bowl
  • Saucepan
  • Baking Sheet
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with olive oil, cinnamon, salt, and pepper, then spread evenly on the baking sheet and roast for 25–30 minutes.
  3. Rinse quinoa under cold water, then cook in a saucepan with vegetable broth or water for about 15 minutes until liquid is absorbed, fluff with a fork.
  4. Combine roasted sweet potatoes, cooked quinoa, fresh greens, dried cranberries, and chopped pecans in a large bowl, adding feta cheese if desired.
  5. Whisk maple syrup and lemon juice together, then pour over the salad, mixing everything gently.
  6. Taste and adjust seasoning with salt and pepper, then serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 180mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store salad in an airtight container for up to 3 days. Keep dressing separate to maintain crisp greens. Not recommended for freezing.

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