Description

Fall Quinoa Salad with Roasted Veggies and Apples combines roasted butternut squash, caramelized Brussels sprouts, crisp apples, smoky turkey bacon, and creamy plant-based cheese, tossed with cozy spices and a light tangy dressing. This vibrant, nutrient-packed salad offers a perfect balance of textures and flavors, ideal for any meal during the autumn season.

Ingredients

Scale

Base

1 cup quinoa, rinsed and cooked

Roasted Vegetables and Fruits

1 small butternut squash, peeled and cubed
12 oz Brussels sprouts, trimmed and halved
2 medium crisp apples (e.g., Honeycrisp or Fuji), cut into bite-sized chunks
2 tablespoons olive oil (natural), divided
1/2 teaspoon cinnamon (natural)
1/4 teaspoon nutmeg (natural)
1/4 teaspoon smoked paprika (natural)
Salt and black pepper to taste

Protein and Cheese

4 slices smoked turkey bacon, cooked and chopped
1/2 cup plant-based cheese (creamy and tangy), crumbled or cubed

Dressing

2 tablespoons apple cider vinegar
1 tablespoon maple syrup (natural)
2 tablespoons olive oil (natural)
Salt and black pepper to taste

Garnish

2 tablespoons fresh parsley, chopped
Optional: 1/4 cup toasted pecans or walnuts, chopped

Instructions

Prepare and Roast the Vegetables and Apples: Peel and cube the butternut squash, trim and halve the Brussels sprouts, and cut the apples into bite-sized chunks. Toss all with 1 tablespoon olive oil, cinnamon, nutmeg, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until tender and caramelized, stirring halfway through.
Cook the Quinoa: While the veggies roast, rinse the quinoa well. Cook it in lightly salted water according to package instructions, about 15 minutes, until fluffy. Drain excess water, fluff with a fork, and allow to cool slightly.
Prepare Smoked Turkey Bacon and Plant-Based Cheese: Cook the smoked turkey bacon in a skillet over medium heat until crispy. Remove from heat and chop into small pieces. Crumble or cube the plant-based cheese into bite-sized bits for mixing.
Make the Dressing: In a small bowl, whisk together apple cider vinegar, maple syrup, 2 tablespoons olive oil, salt, and pepper until emulsified. Adjust seasoning to taste.
Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted vegetables and apples, smoked turkey bacon, and plant-based cheese. Pour the dressing over and toss gently to coat. Sprinkle chopped fresh parsley on top and add toasted nuts if desired for extra crunch and flavor.

Notes

Toast quinoa lightly before cooking to enhance its nutty flavor.
Do not overcrowd the roasting pan to ensure vegetables caramelize instead of steaming.
Chill the salad before serving to enhance flavor melding.
Use firm apples like Honeycrisp or Fuji for the best texture.
Add dressing gradually to avoid sogginess; toss lightly and add more if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 10 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 15 g
Cholesterol: 20 mg

Keywords: fall salad, quinoa salad, roasted vegetables, autumn recipe, plant-based cheese, turkey bacon salad, healthy salad, seasonal salad