Fall Quinoa Salad with Roasted Veggies and Apples Delight

If you’re craving a delicious, wholesome dish that truly celebrates the flavors of the season, the Fall Quinoa Salad with Roasted Veggies and Apples is an absolute must-try. This vibrant salad features a delightful mix of roasted fall vegetables, crisp apples, smoked turkey bacon, and creamy plant-based cheese, all tossed together with cozy spices and a light dressing. It’s a perfect balance of textures and flavors that will brighten up any meal and become a new favorite in your recipe collection.

Why You’ll Love This Recipe

• Seasonal freshness: Roasting the veggies and apples brings out rich, cozy fall flavors you’ll savor.
• Nutrient-packed: Quinoa adds a protein-rich, gluten-free base that keeps you energized.
• Flavor variety: The salty smoked turkey bacon paired with creamy plant-based cheese creates an irresistible contrast.
• Easy to customize: Swap veggies or proteins to suit your taste or what’s in season.
• Great for any meal: This salad works beautifully as a lunch, dinner, or even a festive potluck dish.

Ingredients You’ll Need

Gathering simple, vibrant ingredients is the secret to this delicious Fall Quinoa Salad with Roasted Veggies and Apples. Each component adds to the overall taste, texture, or color of the dish, creating a perfect balance.

• Quinoa: Cooked fluffy quinoa serves as a wholesome, protein-rich base.
• Butternut squash: Adds a sweet, tender, and colorful roasted element.
• Brussels sprouts: Roasted until caramelized and crispy on the edges for an earthy crunch.
• Apples: Crisp and lightly sweet, providing a fresh contrast to roasted veggies.
• Smoked turkey bacon: Adds a smoky, savory depth without overpowering the salad.
• Plant-based cheese: Creamy and tangy, blending perfectly with the warm spices.
• Maple syrup (natural): A drizzle balances savory and sweet notes for the dressing.
• Apple cider vinegar: Brightens the salad with a nice tang and depth.
• Olive oil: Needed for roasting and dressing to bring everything together.
• Cozy spices: Cinnamon, nutmeg, and a pinch of smoked paprika add warmth and complexity.
• Fresh parsley: Adds a pop of fresh color and bright herbal notes.

Variations for Fall Quinoa Salad with Roasted Veggies and Apples

This salad is incredibly adaptable. Feel free to tweak it according to what you enjoy most or what you have on hand, making it your own cozy, fall-inspired creation every time.

• Vegetarian version: Swap smoked turkey bacon for toasted walnuts or smoked tofu for smoky crunch.
• Extra protein boost: Add roasted chickpeas or toasted pumpkin seeds for a satisfying bite.
• Seasonal veggie swaps: Use sweet potatoes, carrots, or parsnips instead of butternut squash.
• Different fruit twist: Swap apples for pears or dried cranberries to add a sweet-tart pop.
• Spiced up: Add a dash of cayenne or chili flakes if you like a little heat in your fall salad.

How to Make Fall Quinoa Salad with Roasted Veggies and Apples

Step 1: Prepare and Roast the Vegetables and Apples

Start by peeling and cubing butternut squash, trimming and halving Brussels sprouts, and cutting apples into bite-sized chunks. Toss them all with olive oil, cinnamon, nutmeg, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for about 25-30 minutes until tender and caramelized, stirring halfway through.

Step 2: Cook the Quinoa

While the veggies roast, rinse the quinoa well. Cook it according to package instructions in lightly salted water until fluffy, about 15 minutes. Drain any excess water, fluff with a fork, and allow to cool slightly.

Step 3: Prepare Smoked Turkey Bacon and Plant-Based Cheese

Cook smoked turkey bacon in a skillet over medium heat until crispy. Remove from heat and chop into small pieces. Crumble or cube your plant-based cheese into bite-sized bits for mixing.

Step 4: Make the Dressing

In a small bowl, whisk together apple cider vinegar, maple syrup (natural), olive oil, salt, and pepper until combined and emulsified. Adjust seasoning to taste.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa, roasted veggies and apples, smoked turkey bacon, and plant-based cheese. Pour the dressing over everything and toss gently to coat. Sprinkle fresh parsley on top for a bright finish.

Pro Tips for Making Fall Quinoa Salad with Roasted Veggies and Apples

• Toast quinoa first: Lightly toasting quinoa before boiling adds a nutty flavor.
• Don’t overcrowd the roasting pan: Leaving space allows veggies to caramelize rather than steam.
• Chill before serving: Letting the salad cool enhances the flavor meld.
• Use firm apples: Choose crisp varieties like Honeycrisp or Fuji for the best texture.
• Add dressing gradually: Toss lightly and add more dressing if needed to avoid sogginess.

How to Serve Fall Quinoa Salad with Roasted Veggies and Apples

Garnishes

Top with chopped toasted pecans or walnuts for crunch, and a sprinkle of fresh parsley or chives to brighten the plate visually and flavor-wise.

Side Dishes

This salad pairs wonderfully with warm crusty bread or a hearty vegetable soup, making a complete, comforting fall meal.

Creative Ways to Present

Serve it in a hollowed-out pumpkin or acorn squash bowl for an eye-catching centerpiece, or layer in glass jars for a delightful on-the-go lunch option.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad in an airtight container in the fridge for up to 3 days. Adding dressing just before serving maintains freshness.

Freezing

This salad is best enjoyed fresh but you can freeze cooked quinoa separately for up to 2 months; just prepare other components fresh to preserve texture.

Reheating

Reheat quinoa gently in the microwave or on the stove, then toss with fresh roasted veggies and apples to avoid overcooking.

FAQs

Can I make this salad vegan?

Absolutely! Simply replace smoked turkey bacon with smoked tofu or toasted nuts, and ensure your plant-based cheese fits your preferences.

What if I don’t have Brussels sprouts?

Green beans, kale, or even roasted broccoli work beautifully as substitutions without sacrificing flavor or texture.

Is quinoa the only grain option?

You can swap quinoa for couscous, bulgur, or farro depending on your taste and dietary needs, but quinoa adds a great protein boost.

How can I add more protein?

Additions like roasted chickpeas, beans, or seeds enhance protein content while keeping the salad hearty and nutritious.

Can I prepare this salad ahead for a party?

Yes! Prepare veggies and quinoa in advance and assemble salad just before serving for the freshest taste and best texture.

Final Thoughts

This Fall Quinoa Salad with Roasted Veggies and Apples is a celebration of everything that makes autumn so special: warmth, comfort, and bright, fresh flavors. It’s perfect for cozy dinners or sharing with loved ones. Give it a try and watch how it becomes a favorite in your seasonal recipe lineup!

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