Name: Fall Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup quinoa, rinsed (any color; white cooks fastest) (Rinsing removes bitterness.); 2 cups vegetable broth or water (Using broth adds depth of flavor.); 1 medium sweet potato, peeled and diced (about 1 ½ cups) (Roasted for deeper caramelization.); 1 tablespoon olive oil (For roasting the sweet potato.); 1 teaspoon cinnamon (Adds warmth to the dish.); 0.5 teaspoon salt (Divided into two parts for use.); 0.5 cup dried, unsweetened cranberries; 0.5 cup pecans, chopped (Substitute walnuts or almonds if desired.); 0.5 cup feta cheese, crumbled (Optional — omit for a vegan version.); 0.25 cup red onion, finely chopped (Soak in cold water for a milder flavor if desired.); 2 cups spinach or kale, chopped (Kale benefits from a massage with a little oil.); 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup (Can substitute with honey if not vegan.); to taste salt and pepper (Adjust after mixing.)

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I make this Fall Quinoa Salad all through crisp-weather months — it’s the kind of bowl that tastes like a cozy sweater: warm roasted sweet potato, tart cranberries, crunchy pecans and bright greens all tossed with a maple–apple-cider vinaigrette. It works as a weeknight main, a potluck side or a make-ahead lunch, and it’s sturdy enough to travel to a picnic. If you like seasonal salads that hold up (and improve) after a chill in the fridge, this one’s for you — and it pairs surprisingly well with a fruit-forward side like fall fruit salad for a full harvest-table spread.

What makes this recipe special

This salad balances textures and flavors: the earthiness of quinoa and sweet potato, the snap of raw red onion, the chew of dried cranberries, and the richness of pecans (plus feta if you use it). It’s also:

Gluten-free by default.
Easy to scale for a family dinner or a weekend gathering.
Flexible: swap kale for spinach, use walnuts instead of pecans, or omit the cheese for a vegan bowl.

“I roasted the sweet potatoes extra-long for deeper caramelization—this salad turned into the best side I made all season.” — A quick review from weekday testing

The cooking process explained

Quick overview so you know what’s coming:

Roast diced sweet potato until tender and caramelized.
Rinse and simmer quinoa in broth (or water) until fluffy.
Toss quinoa with roasted sweet potato, cranberries, pecans, onion and greens.
Whisk a simple apple-cider-maple dressing and toss; finish with feta if desired.

This structure means you can multitask: the sweet potatoes roast while the quinoa cooks, and everything comes together in one big bowl for easy serving.

What you’ll need

1 cup quinoa, rinsed (any color; white cooks fastest)
2 cups vegetable broth or water (for more flavor use broth)
1 medium sweet potato, peeled and diced (about 1 ½ cups)
1 tablespoon olive oil
1 teaspoon cinnamon
1/2 teaspoon salt (divided)
1/2 cup dried, unsweetened cranberries
1/2 cup pecans, chopped (substitute walnuts or almonds)
1/2 cup feta cheese, crumbled (optional — omit for vegan)
1/4 cup red onion, finely chopped (milder if soaked briefly in cold water)
2 cups spinach or kale, chopped (kale benefits from a massage with a little oil)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
Salt and pepper to taste

Notes/substitutions:

Broth adds depth; water keeps it neutral and lower sodium.
For vegan: omit feta or use a plant-based ricotta/feta.
If you want more protein, stir in a can of rinsed chickpeas or a cup of roasted chicken.

How to prepare it

Preheat oven to 400°F (200°C).
Toss diced sweet potato with olive oil, cinnamon and 1/4 teaspoon salt. Spread in a single layer on a baking sheet.
Roast 20–25 minutes, flipping once, until edges are caramelized and potatoes are tender.
While potatoes roast, bring 2 cups vegetable broth or water to a boil. Add rinsed quinoa, lower heat to a simmer, cover and cook 15 minutes or until liquid is absorbed.
Remove quinoa from heat and let sit, covered, 5 minutes; then fluff with a fork.
In a large bowl combine the cooked quinoa, roasted sweet potatoes, cranberries, chopped pecans, red onion and spinach or kale.
Whisk apple cider vinegar, maple syrup and a pinch of salt and pepper in a small bowl. Drizzle over the salad and toss gently to coat.
Sprinkle crumbled feta on top if using.
Serve right away or chill an hour so flavors meld.

Tips in the steps: don’t skip the quinoa rinse — it removes bitterness and helps the grain fluff. Letting the quinoa sit covered after cooking ensures even texture.

Best ways to enjoy it

Serve warm as a main with crusty bread for a cozy weeknight meal.
Chill and pack it for lunch — the grains keep the salad substantial.
Plate as a side at Thanksgiving or a fall potluck; it complements roasted poultry and savory mains.
For a brunch board, pair with creamy spreads and seasonal fruit — it’s a great contrast to sweeter dishes like an ambrosia salad or more indulgent sides: ambrosia salad makes a nice sweet counterpart.

Storage and reheating tips

Refrigerator: Store in an airtight container for 3–4 days. The dressing may make greens softer over time; keep leftover dressing separate for best texture.
Freezing: I don’t recommend freezing the assembled salad (greens get soggy). You can freeze roasted sweet potato cubes and cooked quinoa separately for up to 2 months; thaw and toss with fresh greens and dressing.
Reheating: Warm individual portions in a microwave for 60–90 seconds, or gently reheat quinoa and sweet potato in a skillet and then toss with fresh greens so they stay bright.
Food safety: Cool leftovers to room temperature no longer than 2 hours before refrigerating.

Pro chef tips

Roast on a hot sheet pan and give the potatoes space — crowding steam-cooks them instead of caramelizing.
For deeper flavor, toast pecans in a dry skillet for 3–4 minutes until fragrant.
If using kale, massage it with a teaspoon of olive oil and a pinch of salt before adding to the warm quinoa to soften it.
Adjust salt after mixing — the feta and nuts add saltiness, so season lightly at first.
If you like brightness, add a teaspoon of lemon zest to the dressing.

Flavor swaps

Nut-free: replace pecans with roasted pumpkin seeds.
Sweet punch: swap cranberries for chopped dried cherries or pomegranate seeds in season.
Grain swap: use farro or barley if you prefer chewier grains (note: cook times differ).
Protein boost: stir in cubed roasted tofu, grilled chicken or canned chickpeas.
Spice twist: add a pinch of smoked paprika or a dash of cayenne to the dressing for warmth.

Your questions answered

Q: How long does this take from start to finish?
A: About 35–45 minutes. Roasting the sweet potatoes (20–25 minutes) overlaps with the quinoa cook time (about 15 minutes), so the whole process is efficient.

Q: Can I make this completely ahead for a party?
A: You can roast the sweet potatoes and cook the quinoa a day ahead, store them separately, and toss with greens and dressing just before serving. If you assemble it fully ahead, expect softer greens; refrigerate and serve within 24 hours.

Q: Is this salad gluten-free and vegetarian?
A: Yes — quinoa and the listed ingredients are naturally gluten-free and vegetarian. Omit feta or choose a vegan alternative to make it vegan.

Q: My quinoa turned out mushy — what went wrong?
A: Likely too much water or overcooking. Use a 2:1 liquid-to-quinoa ratio, bring to a boil, then simmer low with a tight cover for 15 minutes and let it steam off the heat for 5 minutes before fluffing.

Q: Can I substitute maple syrup with honey?
A: Yes — honey works fine if you’re not keeping the dish vegan. Start with the same amount and adjust to taste.

Conclusion

This Fall Quinoa Salad is a reliable, flavorful option for autumn lunches, holiday sides or flexible weeknight dinners. For similar seasonal quinoa ideas, you might like this Fall Harvest Quinoa Salad (Gluten Free!), or try a recipe with a different balance of textures over at Autumn Quinoa Salad – Sweet Savory and Steph.