Fall Harvest Quinoa Salad

on Oct 29 2026

This Fall Harvest Salad is a nourishing blend of seasonal ingredients that deliver both flavor and nutrition. Sweet roasted butternut squash is paired with protein-rich quinoa cooked in mineral-rich bone broth, then tossed with peppery arugula, tart dried cranberries, crunchy sprouted pumpkin seeds, and pecans. A simple maple Dijon dressing made with extra virgin olive oil ties everything together with a balance of sweetness and tang. Featuring ingredients commonly found in Mediterranean-style eating patterns, including olive oil, leafy greens, nuts, and seeds, this colorful salad offers a delicious way to support overall wellness while celebrating the flavors of fall.

Fall Harvest Quinoa Salad

Christine Despres, RN, NBC-HWC, CDP
Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Category

Salad

Ingredients

    Roasted Butternut Squash

    • 1 medium butternut squash, peeled and cut into 3/4 inch cubes (about 4 cups)
    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cinnamon

    Bone Broth Quinoa

    • 1 cup quinoa, soaked and rinsed
    •  2 cups chicken bone broth or vegetable broth

    Maple Dijon Dressing

    • 3 tablespoons extra virgin olive oil
    • 1 1/2 tablespoons apple cider vinegar
    • 1 tablespoon pure maple syrup
    • 1 tablespoon Dijon mustard
    • 1 small shallot, minced
    • Sea salt and pepper to taste

    To Finish

    • 4 cups arugula
    • 1/3 cup dried cranberries (look for juice-sweetened)
    • 1/4 cup sprouted pumpkin seeds
    • ½ cup plain toasted pecans or walnuts

    Directions

    1. Heat the oven to 425°F. Toss the squash with olive oil, salt, pepper and cinnamon and spread in a single layer on a parchment-lined sheet pan. Roast 25 to 30 minutes, flipping halfway, until golden and caramelized at the edges.
    2. While the squash roasts, bring the broth to a boil, stir in the quinoa, cover and simmer on low for 15 minutes. Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.
    3. Shake the dressing ingredients together in a small jar.
    4. Toss the arugula and warm quinoa with half the dressing so the greens wilt just slightly. Top with the squash, cranberries, pumpkin seeds and pecans. Drizzle with the rest of the dressing and serve warm or at room temperature.
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