Fall inspired quinoa salad with apricot vinaigrette is the perfect hearty salad to make this season. Top it with crumbled cheese or serve it as as side dish at your next holiday gathering!
Quinoa Salad with Apricot Vinaigrette
Hearty, nourishing salads are my go-to during the colder months. They’re an easy way to pack in extra fiber, and can be served with different proteins throughout the week.
This fall-inspired quinoa salad is filled with all the goods. It’s sweet, savory, and has a delicious crunch from the nuts and seeds. It’s the perfect weeknight salad or holiday side dish!
The salad is tossed in a simple, tangy apricot vinaigrette that truly brings all of the flavors together.
This salad will stay fresh in the fridge for up to 3 days, and would make for the perfect meal prep to pair with baked salmon, chicken, or chickpeas for added protein.
What you’ll need to make this fall quinoa salad
- Cooked quinoa
- Kale or spinach, or a blend of both
- Shaved brussels sprouts- I prefer keeping them raw for an added crunch, but feel free to roast them if preferred!
- Apples
- Roasted butternut squash, or swap sweet potatoes
- Dried cranberries, for an added sweetness
- Pumpkin seeds and pecans for an added crunch
- Simple homemade apricot vinaigrette
This fall-inspired quinoa salad has all of my salad must haves- something sweet, crunchy and a hearty grain. It’s delicious on its own or with some crumbled cheese for added saltiness.
Make this quinoa salad the next time you need an easy way to pack in some veggies to your week! It’s fresh and vibrant, and a delicious way to eat more greens.
More hearty salads you’ll love:
Arugula Farro Salad
Fall Harvest Kale Salad with Roasted Brussels Sprouts
Balsamic Date Kale Salad with Fried Halloumi
Fall Quinoa Salad with Apricot Vinaigrette
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 cups shredded brussels sprouts
- 2 cups mixed greens, like kale or spinach
- 1 small or half large apple, chopped
- 1/3 cup dry cranberries
- 1/3 cup pumpkin seeds
- 1/4 cup pecans
- 2 cups cubed butternut squash, fresh or frozen
- Olive oil
- 1/2 tsp salt
- Pinch cinnamon
Apricot Vinaigrette
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp apricot jam
- 2 tsp dijon mustard
- Salt & pepper
Directions
- Preheat the oven to 375 F
- Toss the cubed butternut squash in some olive oil, 1/2 tsp salt and a pinch of cinnamon. Layer it on a parchment lined baking tray and bake for 35-40 minutes, until soft.
- While that bakes, add your quinoa into a small pot with 2 cups of vegetable broth or water. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the liquid is absorbed. Fluff the quinoa with a fork and season lightly with salt.
- Prepare the apricot vinaigrette by whisking together all of the dressing ingredients until smooth.
- Add the greens and brussels sprouts to a large salad bowl and pour some of the dressing over the greens. Toss together to combine.
- Add the cooked quinoa, butternut squash, apple, dried cranberries, pecans and pumpkin seeds on top of the greens. Toss everything together with the remaining dressing.
- Best served fresh, but leftovers can be kept refrigerated for up to 3 days.
Is there any substitute you would recommend for the jam? Love all your recipes! Thanks!
You can use peach or orange jam, otherwise honey or maple syrup would be great!