Dessert

Fall Harvest Quinoa Salad Recipe

ByAiden Wells January 16, 2026January 16, 2026

Introduction

Fall Harvest Quinoa Salad is a vibrant and nutritious dish that captures the essence of autumn with roasted butternut squash, crisp apples, and tangy cranberries. This easy-to-make salad combines wholesome ingredients for a satisfying meal or side.

The image shows a white bowl filled with a colorful quinoa salad. The salad has a mix of light and fluffy quinoa grains with small black seeds, chunks of bright orange sweet potatoes, finely chopped white apple pieces with red skin edges, dark red dried cranberries scattered throughout, and fresh green parsley leaves on top for garnish. A silver fork rests on the right side inside the bowl. The bowl is placed on a white marbled surface, with a wire rack partly visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup of cooked quinoa
20 oz butternut squash, chopped
1 tbsp olive oil
1 small apple, chopped
⅓ cup chopped pecans
⅓ cup dried cranberries
½ cup shredded parmesan cheese
Fresh parsley
Salt
Black pepper

Instructions

Step 1: Preheat the oven to 400°F. Spread the chopped butternut squash on a large baking tray. Drizzle with olive oil, then season with salt and black pepper. Toss well to coat. Roast for 30-40 minutes, tossing halfway through, until tender and lightly caramelized.
Step 2: Meanwhile, prepare the quinoa according to the package instructions if using the Boil-In-Bag, or cook the quinoa until fluffy if using uncooked.
Step 3: In a small jar or bowl, combine olive oil, lemon juice, pure maple syrup, and Dijon mustard. Shake or whisk thoroughly to create the dressing.
Step 4: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, chopped pecans, dried cranberries, chopped apple, and shredded parmesan cheese. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and black pepper as needed.
Step 5: Garnish with fresh parsley, serve, and enjoy your colorful, flavorful Fall Harvest Quinoa Salad.

Tips & Variations

Substitute pecans with walnuts or almonds for a different crunch and flavor.
Add a handful of baby spinach or arugula for a boost of greens.
Use goat cheese instead of parmesan for a creamier texture and tang.
Include a sprinkle of cinnamon or nutmeg on the roasted butternut squash to enhance fall spices.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss before serving. If refrigerated with dressing, allow the salad to come to room temperature or briefly stir before eating to refresh flavors.

How to Serve

The image shows a close-up of a quinoa salad with small, round grains in white, black, and red colors mixed together. There are soft orange pieces of roasted sweet potato scattered throughout, along with small chunks of light cream-colored apple with red skin. Dark red dried cranberries add pops of color, and the dish is topped with fresh bright green parsley leaves, making it look fresh and healthy. A silver fork rests on top of the salad, slightly buried under the grains and vegetables, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash in this salad?

Yes, you can substitute butternut squash with acorn or delicata squash. Roast them similarly until tender and caramelized.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well for several days in the fridge and makes a nutritious, ready-to-eat meal. Keep the dressing separate if you prefer to avoid sogginess.