Easy and healthy, this fall quinoa salad is an autumn favorite. Loaded with roasted butternut squash, crisp apple, crunchy pecans and a silky maple-mustard dressing, it works as a weeknight dinner or a holiday side. Gluten-free and vegan, it comes together in about 40 minutes and is delicious served warm or chilled.
If you’re looking for a simple, seasonal salad that highlights autumn flavors, this fall quinoa salad is a great choice. It balances sweet roasted squash and apple with peppery arugula and crunchy pecans, all brought together by a maple–mustard vinaigrette.
The recipe is straightforward: roast the vegetables, cook the quinoa, chop a few mix-ins, whisk a quick dressing and toss everything together. It’s flexible, makes excellent leftovers, and works well as a main course or a side.
How to Make Fall Quinoa Salad
Here’s a clear overview of the steps so you know what to expect:
Roast the veggies. Toss cubed butternut squash and sliced red onion with olive oil, chili powder, salt and pepper, then roast until tender and slightly caramelized.
Cook the quinoa. Simmer rinsed quinoa in water until the liquid is absorbed, then fluff and let it rest for a few minutes.
Prep the mix-ins and dressing. Chop an apple and pecans, roughly chop baby arugula, and whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, nutmeg and salt for a lightly sweet tangy dressing.
Toss and serve. Combine cooled quinoa with roasted squash, apple, pecans and arugula, drizzle the dressing, and toss gently. Serve warm, at room temperature or chilled.
Ingredients
For the roasted vegetables:
- 1 small red onion, sliced
- 4 cups cubed butternut squash (about ¾-inch chunks)
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 medium-large apple, chopped (about 1¾ cups)
- ½ cup raw pecans, chopped
- 2 cups lightly packed baby arugula, roughly chopped
- ¼ cup olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- pinch of nutmeg
- ½ teaspoon fine sea salt (plus extra to taste)
Instructions
Roasting the vegetables
- Preheat the oven to 400°F (200°C).
- Place the sliced red onion and cubed butternut squash on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with chili powder, ¼ teaspoon salt and ¼ teaspoon pepper. Toss to coat and spread in a single layer.
- Roast for 25–30 minutes, stirring once halfway through, until the squash is tender and slightly caramelized. Remove from the oven and let cool for 5–10 minutes.
Making the salad
- Meanwhile, combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, then cover, reduce heat and simmer for about 15 minutes, until the water is absorbed. Turn off the heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Transfer the quinoa to a large bowl and let it cool for 10–15 minutes.
- Add the cooled roasted squash and onion, chopped apple, chopped pecans and arugula to the quinoa.
- In a small bowl, whisk together ¼ cup olive oil, maple syrup, apple cider vinegar, Dijon mustard, nutmeg and ½ teaspoon salt until emulsified. Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm, at room temperature or chilled.
Substitutions and Variations
This salad is very adaptable—swap ingredients based on what you have or prefer:
- Use sweet potatoes instead of butternut squash.
- Swap a pear for the apple.
- Sub raw walnuts for pecans.
- Use baby spinach or baby kale instead of arugula.
- Add a cooked protein (roasted chickpeas, grilled tofu, or chicken) to make it a heartier main course.
Tips & Tricks
- Start roasting the squash first, then prepare the quinoa and dressing while it cooks—this saves time and keeps the quinoa from cooling too long.
- If you buy whole butternut squash, allow extra time to peel and cube it; pre-cut squash speeds up the process.
- This salad is great for meal prep. Store dressed or undressed depending on how you plan to serve it—dress just before serving for the freshest texture.
How to Store
Allow the salad to cool to room temperature, then transfer to an airtight container and refrigerate. It keeps well for about four days. Rewarm before serving if you prefer it warm, or enjoy cold or at room temperature.
More Quinoa Salad Ideas
- Cranberry Quinoa Salad
- Crunchy Broccoli Quinoa Salad
- Cucumber Quinoa Salad with Cherries
- Blueberry Quinoa Salad
- Summer Veggie Quinoa Salad
- Kale and Quinoa Rainbow Salad
Nutrition (per serving)
Estimated amount per serving: about 372 calories, 22 g total fat (3 g saturated), 42 g carbohydrates, 8 g fiber, 9 g sugar, 7 g protein, and approximately 352 mg sodium. Nutrition values are estimates and should be used for guidance only.
Did you make this recipe? Leave a rating or a review—I’d love to hear how it turned out.