Save
This vibrant quinoa bowl is all about fall flavors. Roasted butternut squash, crisp apples, and crunchy toasted pecans mix with fluffy quinoa. A zesty maple and cinnamon dressing ties everything together, making you want seconds.
I whipped this up when I needed something hearty but still good for you at a family get-together. It was a crowd-pleaser and quickly became a fall staple.
Ingredients Needed
- Tri-color quinoa: gives a nutty flavor and pretty colors pick fresh for best fluffiness
- Vegetable broth: cooks quinoa while adding subtle depth without stealing the show
- Diced butternut squash: sweet and smooth texture go for firm, blemish-free pieces
- Honeycrisp apples: add a crisp tartness choose crisp, brightly colored ones
- Pecans: toasted for warmth and crunch make sure they're fresh so they don't taste bitter
- Dried cranberries: chewy bits of sweetness unsweetened keeps flavors balanced
- Fresh spinach or kale: greens that bring nutrients pick tender leaves for gentle flavor
- Olive oil: the dressing base extra virgin adds a fruity richness
- Pure maple syrup: natural sweetener adjust how much you use to your liking
- Apple cider vinegar: adds a bright acidity to the dressing
- Ground cinnamon: warm spice that pulls flavors together use fresh ground for best aroma
- Salt and pepper: season to taste to bring everything out
Step-by-Step Directions
- Cook The Quinoa:
- Start by thoroughly rinsing quinoa in cold water to ditch any bitterness. Put it in a pot with vegetable broth and bring to a boil. Lower the heat, cover it, and let it simmer about 15 minutes until liquid’s gone and quinoa feels soft but still fluffy. Let it sit covered before fluffing with a fork to separate grains.
- Roast The Squash:
- Heat oven to 400°F. Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon so each piece gets coated well. Spread them out on a lined baking sheet and roast for around 25 minutes until they’re golden on edges and soft inside.
- Toast The Pecans:
- Warm a dry pan over medium heat, add pecans, and stir often for about 5 minutes till they smell nutty and darken slightly. Take them off the heat quickly so they don’t burn. Let cool.
- Make The Dressing:
- Mix olive oil, maple syrup, apple cider vinegar, salt, pepper, and some cinnamon in a small bowl. Taste and tweak the sweet and tangy balance to suit you.
- Put It All Together:
- In a big bowl, fluff up the quinoa gently. Stir in the roasted squash, chopped apples, pecans, dried cranberries, and greens. Pour the dressing over and toss carefully so nothing gets mushy.
My top pick has to be that roasted butternut squash. Mixed with olive oil and cinnamon it caramelizes into little bites that make the whole dish shine. The kitchen smells amazing every time I cook it.
How To Store
Keep leftover salad in a sealed container in the fridge for up to three days. To keep the greens fresh, store them separately and mix in before eating. The dressing may thicken when cold so let it warm a bit or toss gently to loosen.
Swap Suggestions
Try roasted sweet potatoes or pumpkin instead of butternut squash for a fun change. Swap pecans for walnuts or almonds to mix up texture and flavor. Add hemp seeds or cooked chickpeas to give it a vegan protein boost.
Great Pairings
Pair this with a warm butternut squash soup for a cozy fall meal. A crisp white like Sauvignon Blanc works well with its fruity and earthy notes. Some crusty whole grain bread adds a nice hearty touch to the light salad.
Seasonal Roots
This bowl captures the heart of North American fall with ingredients that are favorites in traditional harvest dishes. That maple-cinnamon drizzle is a nod to the maple syrup love that’s big in Canadian and Northeastern US cooking seasons.
This salad is a colorful, tasty way to enjoy fall’s bounty. Eat it fresh or warmed up for a mix of sweet, savory, and tangy flavors in every bite that really celebrate the season.
Frequently Asked Cooking Questions
- → What’s the easiest way to cook quinoa for this salad?
Make sure to rinse the quinoa well to get rid of any bitterness. Cook it in veggie broth until all the liquid is gone, which usually takes about 15 minutes. Then, fluff it with a fork so it’s light and airy.
- → Any tips for roasting butternut squash perfectly?
Cut the squash into pieces and mix them with olive oil, some salt, pepper, and a pinch of cinnamon. Roast it in a 400°F (200°C) oven for around 25 minutes until the pieces get soft and a little golden.
- → Can I swap out the salad greens?
Definitely! Spinach, kale, or any fresh leafy greens you like will work fine here. Just pick whatever you have on hand.
- → Why toast pecans for the salad?
Toasting pecans brings out their natural oils, which gives them a nice crunch and deeper flavor that plays well with all the sweet and earthy ingredients.
- → Is maple syrup a must-have in the dressing?
Maple syrup adds a cozy sweet touch that balances out the sharpness of apple cider vinegar. But if you want, you can swap it for another natural sweetener or adjust how sweet you want it.