Dessert

Fall Harvest Quinoa Salad Recipe

ByThomas Greene January 16, 2026January 16, 2026

Introduction

This Fall Harvest Quinoa Salad combines warm roasted butternut squash with the fresh crunch of apple and the nuttiness of pecans. It’s a colorful, nutritious dish perfect for autumn meals or a light, satisfying lunch.

A bowl filled with a colorful quinoa salad showing three main layers: the base layer is fluffy white and red quinoa mixed evenly throughout; scattered on top are medium-sized chunks of bright orange roasted sweet potatoes; mixed within are small pieces of off-white apple sticks and dark maroon dried cranberries adding contrast; fresh green parsley leaves lay lightly on top for decoration. The bowl is white and rests on a white marbled surface. A metal fork is placed inside the bowl, partially buried in the salad. 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
2 tbsp lemon juice
1 tbsp pure maple syrup
1 tsp Dijon mustard
Additional 1 tbsp olive oil for dressing

Instructions

Step 1: Preheat your oven to 400 degrees F. Place the chopped butternut squash on a large baking tray. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss well to coat evenly. Roast for 30-40 minutes, tossing halfway through, until tender and slightly caramelized.
Step 2: While the squash roasts, prepare the quinoa according to the package directions if using Success Boil-In-Bag, or cook about 1 cup of quinoa if using raw quinoa. Set aside to cool slightly.
Step 3: Prepare the dressing by combining 1 tablespoon olive oil, lemon juice, pure maple syrup, and Dijon mustard in a small jar or bowl. Whisk or shake until well blended.
Step 4: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, chopped apple, chopped pecans, dried cranberries, and shredded parmesan cheese. Pour the dressing over the salad and gently toss to combine. Season with salt and black pepper to taste.
Step 5: Garnish with fresh parsley before serving. Enjoy your vibrant, flavorful Fall Harvest Quinoa Salad warm or at room temperature.

Tips & Variations

Swap pecans for walnuts or toasted almonds for a different crunch.
Add a handful of baby spinach or kale for extra greens.
Use dried cherries instead of cranberries for a tart twist.
Drizzle a little balsamic glaze over the finished salad for added depth.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature. If desired, rewarm the quinoa and squash slightly before mixing with fresh ingredients.

How to Serve

The image shows a close-up of a quinoa salad with two visible layers. The base layer consists of cooked quinoa with white, red, and black grains mixed together, creating a light and speckled texture. On top, there are bright orange roasted sweet potato chunks and pale yellow apple pieces with red skin bits that add spots of color. Dark red dried cranberry pieces and light brown pecan bits are scattered throughout, adding texture and contrast. Fresh green parsley leaves garnish the salad, sitting prominently near the center. A silver fork is partially buried in the salad, resting on the quinoa and sweet potatoes. The entire dish is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast the squash and cook the quinoa a day ahead. Keep all components refrigerated and dress the salad just before serving to maintain freshness and texture.

Is this salad suitable for vegans?

To make this salad vegan, simply omit the shredded parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.