This Autumn Harvest Quinoa Salad is cozy, colorful, and just feels like a big bowl of fall. It’s hearty enough to be a main dish but works great as a side too. You’ll love the mix of nutty quinoa, roasted sweet potatoes, crisp apples, crunchy pecans, and a tangy maple dressing. It’s the kind of salad that makes you want to grab a fork right away.
Why I Love This Recipe
This salad is my go-to when I want something filling, beautiful, and fresh. It reminds me of crisp fall days and family dinners where everyone keeps going back for “just one more scoop.”
- It’s hearty but still light.
- The flavors balance sweet, savory, and tangy perfectly.
- It looks gorgeous on the table.
- Leftovers taste even better the next day.
What You’ll Need
- 1 cup quinoa (uncooked)
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 apple, thinly sliced (Honeycrisp or Gala works great)
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ½ cup pecans, roughly chopped
- 2 cups kale, stems removed and chopped
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Pro Tips
- Roast the sweet potatoes until caramelized for the best flavor.
- Rinse quinoa before cooking to remove bitterness.
- Massage the kale with a drizzle of olive oil to make it tender.
- Let the salad sit for 10 minutes after tossing—it helps the flavors blend.
Tools You’ll Need
- Large baking sheet
- Medium pot with lid
- Large mixing bowl
- Small whisk or jar with lid (for dressing)
- Sharp knife and cutting board
Substitutions and Variations
- Swap pecans with walnuts or pumpkin seeds.
- Use goat cheese instead of feta.
- Try pears instead of apples.
- Add grilled chicken for extra protein.
Make Ahead Tips
- Roast the sweet potatoes and cook quinoa a day ahead.
- Make the dressing up to 3 days ahead and store in the fridge.
- Assemble salad just before serving for the freshest flavor.
Instructions
Step 1: Cook the Quinoa
Rinse 1 cup quinoa under cold water. Add it to a medium pot with 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to low. Cook for 15 minutes until fluffy.
Step 2: Roast the Sweet Potatoes
Toss 2 medium diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet and roast at 400°F for 25 minutes until golden.
Step 3: Prepare the Dressing
In a small bowl, whisk 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon olive oil until smooth.
Step 4: Massage the Kale
Place 2 cups chopped kale in a large bowl. Drizzle with a tiny splash of olive oil and massage with your hands for 1–2 minutes until softer and darker green.
Step 5: Assemble the Salad
In the large bowl with kale, add cooked quinoa, roasted sweet potatoes, 1 sliced apple, ½ cup dried cranberries, ½ cup pecans, and ½ cup feta. Pour over dressing and toss gently.
Step 6: Serve
Scoop the salad into a serving dish or individual bowls. Drizzle with extra dressing if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The flavors get better as it sits.
- If you’re saving some, keep the apple slices separate to prevent browning.
Servings and Time
- Makes: 4 servings
- Time: 40 minutes total
Macros (per serving)
- Calories: ~360
- Protein: 10g
- Carbs: 52g
- Fat: 13g
- Fiber: 7g
Why This Recipe Works (Quick Science)
Quinoa is a seed that cooks like a grain, and it soaks up flavor from the dressing. Roasting sweet potatoes caramelizes their natural sugars, which balances the tangy dressing. Massaging kale breaks down its fibers, making it tender instead of tough.
Common Mistakes
- Not rinsing quinoa—it can taste bitter.
- Crowding sweet potatoes on the pan—they won’t crisp.
- Skipping the kale massage—the salad will feel chewy.
What to Serve With
- Roast chicken or turkey
- Butternut squash soup
- Warm crusty bread
- A crisp white wine like Sauvignon Blanc
FAQ
Can I make this ahead?
Yes, just keep the dressing separate and add apples right before serving.
Can I serve it warm?
Absolutely—toss everything while quinoa and sweet potatoes are still warm for a cozy version.
Is it gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use spinach instead of kale?
Yes, spinach works too, but you don’t need to massage it.
Conclusion
This Autumn Harvest Quinoa Salad is colorful, hearty, and bursting with fall flavors. It’s a dish that’s just as good for a weeknight dinner as it is for a holiday table. Give it a try and let me know how you made it your own—I’d love to hear your twist on it!
