Introduction

The Autumn Harvest Quinoa Salad is a colorful, nutritious dish that celebrates the flavors of the season. With roasted butternut squash, crunchy pecans, and tangy feta, this salad offers a perfect balance of sweet and savory. It’s an easy recipe that works beautifully as a side or a light main course.

A close-up view of a white bowl filled with a colorful quinoa salad. The first layer is a bed of cooked, small, pale yellow quinoa grains with a slightly transparent texture. Mixed within are bright green leafy spinach pieces, adding fresh color throughout. Large cubes of roasted orange butternut squash with a golden-brown, slightly crispy outside are scattered on top. There are dark red dried cranberries adding pops of color and texture, along with brown, whole pecan halves adding crunch. Small white crumbles of creamy feta cheese are spread evenly over the salad, contrasting with all the other layers. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa (uncooked)
1 medium butternut squash (about 2 cups, peeled and diced)
3 tablespoons olive oil (divided)
2 tablespoons maple syrup
1/2 cup dried cranberries
1/2 cup chopped pecans
4 cups fresh spinach (washed and roughly chopped)
1/2 cup feta cheese (crumbled)
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)

Instructions

Step 1: Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Step 2: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and golden.
Step 3: In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans. Gently toss to mix.
Step 4: In a small bowl, whisk together the remaining 1 tablespoon olive oil and maple syrup. Season with salt and pepper to taste.
Step 5: Drizzle the dressing over the salad mixture and toss gently to coat. Add the fresh spinach and crumbled feta cheese, tossing lightly to combine without breaking the feta.

Tips & Variations

Try mixing white, red, and black quinoa for extra color and texture in your salad.
Substitute butternut squash with sweet potatoes, acorn squash, or roasted Brussels sprouts for variety.
Add a splash of apple cider vinegar or lemon juice to the dressing for a tangy twist.
For extra protein, consider adding grilled chicken, chickpeas, sautéed tofu, or chopped hard-boiled eggs.
Use gluten-free ingredients and check labels to keep the salad safe for gluten sensitivities.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the spinach and feta aside until ready to serve to maintain freshness. When reheating, warm only the quinoa and squash mixture gently before tossing with fresh greens and cheese.

How to Serve

A white bowl filled with a quinoa salad showing multiple layers: the base layer consists of small, light beige quinoa grains with a slightly translucent texture; mixed in are bright green spinach leaves with a glossy look; large chunks of orange roasted butternut squash with a caramelized surface are scattered throughout; dark red dried cranberries add pops of color alongside medium brown pecan halves with a rough texture; crumbled white feta cheese pieces are spread across the top, adding contrast. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Autumn Harvest Quinoa Salad ahead of time?

Yes, you can prepare the quinoa, roasted squash, and dressing a day in advance and store them separately in the fridge. Add the fresh spinach and feta just before serving to keep the greens crisp and flavors fresh.

What are some good substitutes for ingredients in the Autumn Harvest Quinoa Salad?

You can substitute quinoa with farro, bulgur, or brown rice. Swap butternut squash for sweet potatoes or acorn squash. Use raisins, chopped dates, or pomegranate seeds instead of dried cranberries. Walnuts or almonds work well in place of pecans, and goat cheese or dairy-free cheese can replace feta.

Autumn Harvest Quinoa Salad Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This Autumn Harvest Quinoa Salad is a vibrant and nutritious dish perfect for the fall season. It features fluffy quinoa, roasted butternut squash, dried cranberries, crunchy pecans, fresh spinach, and tangy feta cheese dressed in a subtly sweet maple dressing. This salad offers a delightful balance of textures and flavors—sweet, nutty, tangy, and savory—making it a satisfying side or light main course suitable for any autumn gathering.

Author: Kai
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Grains and Vegetables

1 cup uncooked quinoa
1 medium butternut squash (about 2 cups peeled and diced)
4 cups fresh spinach, washed and roughly chopped

Nuts and Fruits

1/2 cup dried cranberries
1/2 cup pecans, chopped

Dressing and Seasoning

3 tablespoons olive oil (divided into 2 tbsp for roasting and 1 tbsp for dressing)
2 tablespoons maple syrup
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)

Cheese

1/2 cup feta cheese, crumbled

Instructions

Cooking the Quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork to separate the grains.
Preparing the Butternut Squash: Preheat oven to 400°F (200°C). On a baking sheet, toss diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and bake for 25-30 minutes, stirring halfway through, until tender and golden brown.
Mixing the Salad Ingredients: In a large bowl, combine cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans. Toss gently for even distribution.
Making the Dressing: In a small bowl, whisk together remaining 1 tablespoon olive oil and 2 tablespoons maple syrup. Taste and season with additional salt and pepper if needed.
Combining Everything: Drizzle the maple dressing over the salad mixture and toss gently to coat. Sprinkle crumbled feta cheese over the top and lightly toss again to incorporate without breaking the cheese down too much. Serve immediately or chill before serving.

Notes

You can substitute butternut squash with sweet potatoes, acorn squash, or roasted Brussels sprouts for variety.
Try using different quinoa varieties such as red or black for added texture and color.
For a tangy dressing variation, add a splash of apple cider vinegar or lemon juice.
Add protein by including sliced grilled chicken, chickpeas, sautéed tofu, or chopped hard-boiled eggs.
Ensure all packaged ingredients like dried cranberries and nuts are certified gluten-free if needed.
This salad can be made ahead by preparing components separately and combining before serving to keep spinach crisp.

Keywords: Autumn salad, quinoa salad, butternut squash salad, healthy fall salad, maple dressing, gluten-free salad, vegetarian salad