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.
