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Delicious fall quinoa salad with seasonal vegetables and dressing

Fall Quinoa Salad

A vibrant salad featuring roasted vegetables, sweet cranberries, crunchy pecans, and creamy feta, perfect for autumn.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse under cold water before cooking.
  • 2 cups roasted seasonal vegetables Choices include sweet potatoes, Brussels sprouts, butternut squash, or carrots.
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup feta cheese, crumbled Can be substituted with a plant-based option for a vegan version.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper To taste.

Method
 

Preparation
  1. Cook the quinoa according to package instructions and let it cool.
  2. Roast your choice of seasonal vegetables until tender.
Assembly
  1. In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and pecans.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Add crumbled feta cheese on top before serving.

Notes

This salad can be enjoyed warm, cold, or at room temperature. Store in an airtight container in the refrigerator for 3 to 5 days.
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