Go Back
Fall Quinoa Salad in Fancy Serving Bowl

Fall Quinoa Salad

Claire Carlton, RD
A wholesome, fall inspired quinoa dish featuring comforting flavors of autumn.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine American


  • rice cooker (optional)
  • parchment paper (optional)


  • 3 cups butternut squash, cubed into roughly ¾ inch pieces
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 cup dry quinoa
  • 2-3 tbsp red currants may use raisins or dried cranberries in place of currants.
  • ½ cup pecans, chopped and toasted toasting is optional, but adds more flavor. You can purchase pre-toasted/roasted pecans

For The Salad Dressing

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • ½ tbsp whole grain mustard
  • 1 tbsp maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper


  • Preheat to 400 degrees
  • Cook quinoa per package instructions (or use a rice cooker - ratio is 1 cup quinoa to 2 cups water and it takes roughly 25-30 minutes)
  • Place the squash on a parchment lined baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for 25 minutes or until the edges start to turn golden brown. You may need to turn the squash about half way through cooking time.
  • While the squash and quinoa are cooking assemble the dressing. In a small bowl add all the ingredients and whisk until thoroughly combined. Set aside.
  • Once the quinoa is cooked, add it to a large bowl.
  • Once the squash is finished baking add to the bowl along with currants and pecans.
  • Pour the dressing over the ingredients and gently fold until dressing and ingredients are incorporated.


  • Store in the refrigerator for up to 5 days
  • Add a protein source such as beans or leftover grilled chicken to make this a complete meal
  • Add a cup of leftover cold quinoa salad to a bed of mixed greens and top with a drizzle of balsamic vinaigrette 
Tried this recipe? Share your creation with me @nourishwithclaireLet us know in the comments how it was!