Description
Fall Quinoa Salad with Roasted Veggies and Apples is a cozy and vibrant salad that perfectly captures autumn flavors. This nutrient-packed dish features warm spices, caramelized roasted root vegetables, crisp apples, and fresh spinach tossed in a tangy, plant-based dressing. It’s hearty enough for a satisfying meal or served as a colorful side dish, celebrating the season’s wholesome produce with every bite.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa
- 1 small butternut squash, peeled and chopped into bite-sized pieces
- 3 medium carrots, peeled and chopped
- 1 medium red onion, chopped
- 2 medium apples, chopped
- 2 cups fresh spinach (plant-based)
Dressing
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon maple syrup (natural)
- 3 tablespoons olive oil
- Pinch of natural gelling agent
- Salt and black pepper to taste
Spices and Garnishes
- 1/2 teaspoon ground cinnamon (natural)
- 1/2 teaspoon smoked paprika (natural)
- 1/4 cup chopped walnuts
- 2 tablespoons fresh parsley, chopped
- Pinch of salt (for roasting vegetables)
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop butternut squash, carrots, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, cinnamon, and smoked paprika (natural). Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized around the edges, stirring halfway through.
- Cook the Quinoa: While the vegetables roast, rinse 1 cup of quinoa thoroughly under cold water. Combine the quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), maple syrup (natural), olive oil, and a pinch of natural gelling agent to slightly thicken the dressing. Season with salt and pepper to taste.
- Combine All Ingredients: In a large mixing bowl, combine the warm quinoa, roasted vegetables, chopped apples, fresh spinach (plant-based), and walnuts. Pour the dressing over the salad and toss gently to coat. Finish by stirring in freshly chopped parsley for added color and flavor.
Notes
- Toast quinoa in a dry pan for a few minutes before cooking to enhance its nutty flavor.
- Slice apples just before combining to keep them crisp and fresh.
- Avoid overcrowding the roasting pan to ensure vegetables caramelize evenly.
- Mix the salad while quinoa is still warm to help absorb the dressing flavors.
- Adjust dressing consistency by adding more apple cider vinegar or olive oil if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, roasted vegetables, fall salad, plant-based dressing, autumn recipe, healthy salad
