Description

Fall Quinoa Salad with Roasted Veggies and Apples is a warm, comforting autumn dish that blends nutty quinoa, caramelized butternut squash and Brussels sprouts, crisp-tart apples, smoky plant-based bacon, and creamy plant-based cheese. Enhanced with fragrant warm spices and fresh parsley, this hearty salad is perfect for busy weeknights or special gatherings, delivering layers of sweet, savory, and earthy flavors in every bite.

Ingredients

Scale

Grains and Proteins

1 cup quinoa
4 strips smoked plant-based bacon
Plant-based cheese (crumbled), about 1/2 cup

Vegetables and Fruits

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 apples, diced (ripe but firm)
1 red onion, sliced
Chopped fresh parsley, 1/4 cup

Oils, Vinegars, and Spices

Olive oil, for roasting and dressing, about 3 tablespoons
Apple cider vinegar (natural), 1 tablespoon
Cinnamon, 1/2 teaspoon
Smoked paprika, 1/2 teaspoon
Cumin, 1/2 teaspoon
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook it according to package instructions by simmering in 2 cups of water until fluffy and tender. Once cooked, fluff with a fork and set aside to cool slightly.
Roast the Vegetables: Preheat your oven to 400 degrees Fahrenheit. Peel and cube 2 cups of butternut squash and halve 2 cups of Brussels sprouts. Toss them on a baking sheet with olive oil, salt, pepper, and a sprinkle of smoked paprika and cumin. Roast for 25-30 minutes until golden and tender, stirring halfway through for even cooking.
Cook the Plant-Based Bacon and Apples: While veggies roast, thinly slice 4 strips of smoked plant-based bacon and cook in a skillet over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pan. Add 2 diced apples and 1 sliced red onion to the skillet, sautéing gently with cinnamon for about 5-7 minutes until softened and fragrant.
Combine All Ingredients: In a large bowl, mix the warm quinoa with roasted veggies, sautéed apples and onions, cooked plant-based bacon, crumbled plant-based cheese, and chopped fresh parsley. Drizzle with olive oil and apple cider vinegar (natural), then toss gently to combine and coat everything evenly.
Final Seasoning: Adjust seasoning with salt and freshly ground black pepper to taste. Let the salad rest for 5 minutes to meld the flavors before serving.

Notes

Rinse quinoa well to avoid bitterness and achieve light, fluffy grains.
Do not overcrowd the roasting pan to ensure vegetables caramelize rather than steam.
Use ripe but firm apples to hold their shape and provide perfect tartness.
Toast cinnamon and cumin briefly in the pan to enhance their aroma and depth.
Serve the salad warm to enjoy its cozy, comforting nature.
Optional garnishes: toasted pumpkin seeds or chopped toasted almonds for crunch, fresh parsley or thyme sprigs for color.
Leftovers keep well in the refrigerator for up to 3 days; gently reheat with a splash of olive oil or water.
Freezing is not recommended due to texture changes in roasted vegetables and apples.

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

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 12g
Cholesterol: 0mg

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