Fall Quinoa Salad with Delicata Squash and Brussels Sprouts
This Fall Quinoa Salad with delicata squash and Brussels sprouts is everything you love about the season in one! It’s colorful, hearty, and bursting with flavor, from caramelized delicata squash and crisp Brussels sprouts to juicy pear, crunchy pecans, and a maple Dijon vinaigrette that ties it all together. Perfect for a cozy weeknight dinner or as a beautiful Thanksgiving side.
I’ve always loved recipes that are as beautiful as they are satisfying, and this one checks both boxes. As a home cook, I’m all about elegant-but-easy dishes! The kind that make you look like you spent hours in the kitchen when really, you just layered great ingredients and let the oven do the work.
This salad comes together in under 45 minutes, and every element has a purpose: roasted squash brings sweetness, quinoa adds substance, and the dressing? That’s what makes it seriously good. Whether you serve it as a cozy main dish or a vibrant side, this is one fall recipe you’ll make again and again!
Why We Love This Fall Quinoa Salad with Delicata Squash and Brussels Sprouts
- Cozy, colorful, and fresh. Between the golden squash, green Brussels sprouts, red pomegranate, and soft quinoa, this salad is a fall rainbow in a bowl.
- It’s perfectly balanced. Sweet roasted vegetables with tart fruit, crunchy nuts, and a tangy-sweet vinaigrette! No one flavor overpowers the other.
- Weeknight easy, yet holiday worthy. Simple enough for a Tuesday lunch, but beautiful enough to grace your Thanksgiving table.
- Nutrient-packed and satisfying. Protein-rich quinoa, fiber-filled veggies, and healthy fats from olive oil and pecans keep you full and energized.
- It tastes even better the next day! The flavors meld overnight, making it ideal for meal prep or next-day leftovers.
Ingredients You Need
- Cooked quinoa: Use about 1 cup cooked (from ⅓ cup dry) for a hearty, protein-rich base. It soaks up the dressing beautifully and keeps the salad light but filling.
- Delicata squash: My favorite fall squash because you don’t need to peel it! The thin skin roasts up tender and slightly sweet. Slice it into half-moons for a beautiful presentation.
- Brussels sprouts: Thinly sliced so they roast quickly and add a nutty, slightly crispy texture. They balance the sweetness from the other ingredients.
- Pear: Adds juicy freshness and a little sweetness that plays so well with the earthy vegetables. I like using Bartlett or Anjou pears.
- Pomegranate arils: For a burst of tart flavor and gorgeous color!
- Toasted pecans: Bring crunch and warmth. You can toast them in a dry skillet for 3–4 minutes or swap for walnuts if that’s what you have on hand.
- Olive oil, salt, and pepper: Keep the veggies flavorful as they roast.
For the maple dijon dressing:
- Olive oil: The base of the vinaigrette. Use a high quality extra virgin olive oil.
- Apple cider vinegar: Adds brightness and a hint of tang.
- Maple syrup: A touch of sweetness that complements the fall flavors!
- Dijon mustard: Helps emulsify the dressing while adding a bit of sharpness.
- Shallot: Mild and slightly sweet, it rounds out the flavors without being overpowering.
- Salt and pepper: Always to taste!
Variations & Substitutions
- Squash: Swap roasted butternut squash or acorn squash if you can’t find delicata squash. You can even use sweet potatoes if you prefer!
- Fruit: Replace pear with apple for a crisp twist. You can also add dried cranberries or dried cherries for more sweetness.
- Cheese: Use goat cheese or feta for a creamy element.
- Nuts: Substitute walnuts, almonds, or pumpkin seeds for the pecans.
- Protein: For extra protein, toss in chickpeas, grilled chicken, or roasted turkey.
How to Make the Best Fall Harvest Quinoa Salad
- Prep the Squash: Preheat oven to 400°F and line a large baking sheet. Arrange delicata squash slices and thinly sliced Brussels sprouts on the sheet, keeping them slightly separated. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast: Roast for 20–25 minutes, flipping halfway through, until the squash is tender and caramelized and the Brussels sprouts are golden and crisp on the edges.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper until well combined. Taste and adjust seasoning as needed.
- Combine Ingredients: In a large serving bowl, combine the cooked quinoa, roasted vegetables, diced pear, pecans and pomegranate arils.
- Add Dressing & Toss: Pour over the maple-Dijon dressing and gently toss to coat everything evenly. Serve warm or at room temperature.
Tips for Success
- Roast the veggies hot and spread out. Giving your vegetables enough space on the pan ensures they caramelize instead of steaming. 425°F is the sweet spot for golden, crispy edges.
- Use ripe but firm pears. You want them juicy and flavorful, but not so soft that they fall apart when tossed.
- Dress the salad while it’s slightly warm. The warmth helps the quinoa absorb the vinaigrette and deepens the flavor.
- Save some toppings for garnish! A sprinkle of pomegranate arils or pecans on top before serving makes the salad look extra special.
How to Serve Fall Quinoa Salad
This fall quinoa salad with maple dijon dressing is truly so versatile! It’s hearty enough to stand alone as a main dish for lunch or dinner, but it also makes a stunning side dish at fall gatherings and Thanksgiving feasts. Pair it with my one pan pork loin with cabbage and apples, maple roasted turkey breast, or rosemary garlic roasted lamb for a complete meal.
It would also go great with other fall favorites like apple butternut squash soup or a spicy carrot and feta galette!
Storage Suggestions
This fall harvest quinoa salad is fantastic for meal prep! Store leftovers in the fridge for up to 4 days. The quinoa holds up beautifully, and the flavors get even better as they mingle. Just give it a quick toss before serving and maybe a drizzle of fresh dressing to wake it up.
Frequently Asked Questions
Nope! The skin is tender and totally edible once roasted. Just scrub it well before slicing and roasting for this easy fall quinoa salad.
Definitely. I prefer it warm or at room temperature, but it’s delicious warm, room temp, or straight from the fridge. Perfect for potlucks or make-ahead lunches!
More Fall Recipes to Try
- Charred Fall Romaine Salad
- Butternut Squash Invisible Cake
- Red Wine Onion Tarte Tatin
- Roasted Feta with Plums and Figs
- Roasted Squash and Lentil Salad
Fall Quinoa Salad Recipe with Delicata Squash and Brussels Sprouts
Ingredients
Salad:
- 1 cup cooked quinoa
- 1 medium delicata squash halved, seeded, and sliced into half-moons
- 2 cups Brussels sprouts thinly sliced
- 1 ripe pear diced
- ½ cup pomegranate arils
- ½ cup toasted pecans or walnuts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ small shallot finely minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a large baking sheet.
- Arrange delicata squash slices and thinly sliced Brussels sprouts on the sheet, keeping them slightly separated. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast for 20–25 minutes, flipping halfway through, until the squash is tender and caramelized and the Brussels sprouts are golden and crisp on the edges.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper until well combined. Taste and adjust seasoning as needed.
- In a large serving bowl, combine the cooked quinoa, roasted vegetables, diced pear, pecans and pomegranate arils.
- Pour over the maple-Dijon dressing and gently toss to coat everything evenly.
- Serve warm or at room temperature.
