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Overhead shot of a colorful Fall Harvest Salad in a wooden bowl with squash, quinoa, cranberries, and feta.

Fall Harvest Salad

A hearty and flavorful salad perfect for autumn, featuring roasted vegetables, grains, and a tangy vinaigrette.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 medium red onion cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Salad
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup crumbled goat cheese optional
For the Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Baking sheet
  • Large bowl
  • Small bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and red onion wedges with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  2. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  3. While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  4. In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and toasted pumpkin seeds. If using, add the crumbled goat cheese.
  5. Pour the vinaigrette over the salad and toss gently to coat all ingredients.
  6. Serve immediately or chill for later.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 5gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 20gVitamin A: 150IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

You can substitute other fall vegetables like Brussels sprouts or sweet potatoes. For a vegan option, omit the goat cheese.

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