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–+ servings

Fall Quinoa Salad

This Fall Quinoa Salad features roasted sweet potatoes and Brussels sprouts, fluffy quinoa, creamy chickpeas, and tart dried cranberries tossed together with a tangy lemon vinaigrette and crumbled feta cheese. Perfect for busy weeknights or meal prepping for the week, this salad is both nourishing and deeply satisfying.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Emily Carter

Ingredients

  • 1 large sweet potato peeled and diced into small 1/2-inch pieces, butternut or other squash may be substituted
  • 1 cup Brussels sprouts trimmed and halved or quartered
  • 1 tablespoon olive oil for roasting vegetables
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil for sautéing the onion
  • 1 medium red onion finely diced, yellow or sweet Vidalia onion may be substituted
  • 1 cup dry uncooked quinoa white, another color may be substituted
  • 1.5 cups water
  • 2 cups fresh spinach loosely packed, about 2 heaping handfuls, kale or Swiss chard may be substituted
  • 1 can (15-ounce) chickpeas drained and rinsed, reduced sodium preferred
  • 0.5 cup dried cranberries
  • 6 ounces feta cheese crumbled, goat cheese, blue cheese, or shredded Parmesan may be used, or omit for vegan
  • 2 tablespoons lemon juice for the dressing, or to taste
  • 1 tablespoon apple cider vinegar for the dressing, or to taste
  • 1 tablespoon maple syrup for the dressing, or to taste, honey may be substituted
  • 1 tablespoon olive oil for the dressing, optional
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley finely minced, optional and to taste

Instructions

  • Prep and Season: Preheat your oven to 400°F. Toss the diced sweet potato and Brussels sprouts in a large bowl with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly coated.
  • Spread and Roast: Spread the vegetables in a single layer on a large baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the Brussels sprouts are caramelized and golden brown.
  • Sauté the Onion: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the diced red onion and cook for 3 to 4 minutes, stirring occasionally, until softened and slightly translucent.
  • Toast and Cook Quinoa: Add the dry quinoa to the pan and toast for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Pour in 1½ cups water and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.
  • Fluff and Cool: Remove from heat and let stand for 5 minutes covered, then fluff with a fork and transfer to a large mixing bowl to cool slightly.
  • Combine Base: To the cooled quinoa, add the roasted sweet potato and Brussels sprouts, fresh spinach, drained chickpeas, and dried cranberries. Toss gently to combine.
  • Make the Dressing: In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon olive oil (if using), 1 teaspoon garlic powder, and 1 tablespoon fresh parsley. Taste and adjust seasonings as needed.
  • Dress and Top: Pour the dressing over the salad and toss until all ingredients are well coated. Top with 6 ounces crumbled feta cheese and serve immediately, or refrigerate for up to 4 days.