A warm and hearty quinoa salad filled with roasted butternut squash, toasted pecans, dried cranberries, and a maple-cider vinaigrette — this comforting dish captures the essence of fall in every bite. Whether served as a wholesome lunch, a cozy weeknight dinner, or a vibrant side dish at a seasonal gathering, it’s a nutritious and flavorful way to embrace autumn’s bounty.

Why You’ll Love This Recipe

This autumn quinoa harvest bowl is a vibrant and satisfying meal that combines sweet, savory, and nutty elements in perfect harmony. It’s gluten-free, nutrient-rich, and entirely plant-based — a great option for vegetarians and health-conscious eaters. The roasted squash adds warmth, the cranberries bring sweetness, and the toasted pecans offer crunch, all balanced with a tangy-sweet maple-cider vinaigrette. It’s easy to prepare ahead of time and delicious whether served warm or at room temperature.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup dry quinoa
• 2 cups water
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp cinnamon
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 2 tbsp pumpkin seeds (pepitas)
• 1/2 cup baby spinach (optional)

For the Maple-Cider Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Directions

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
3. While the squash roasts, rinse the quinoa under cold water using a fine mesh strainer.
4. In a saucepan, bring 2 cups of water to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
5. Toast the pecans and pumpkin seeds in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant. Set aside.
6. In a small bowl, whisk together all vinaigrette ingredients until emulsified.
7. In a large bowl, combine cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, pumpkin seeds, and baby spinach if using.
8. Drizzle with the maple-cider vinaigrette and toss gently to coat.
9. Serve warm or at room temperature as a main dish or side.

Servings and timing

This recipe makes 4 servings as a main course or 6 servings as a side dish.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Add protein: Include chickpeas, grilled chicken, or crumbled feta cheese for a heartier bowl.
• Grain swap: Substitute farro, bulgur, or brown rice in place of quinoa.
• Fruit twist: Add chopped apples or pears for a fresh and juicy contrast.
• Nut-free version: Omit pecans and substitute with roasted sunflower seeds or more pumpkin seeds.
• Greens boost: Mix in arugula or kale instead of spinach for a peppery flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: This dish can be enjoyed cold or gently reheated in the microwave or on the stovetop. If reheating, consider adding a splash of water or extra vinaigrette to refresh the texture.
• Make ahead: Both the quinoa and vinaigrette can be made up to 2 days in advance and assembled just before serving.

FAQs

Can I use frozen butternut squash?

Yes, frozen butternut squash works well. Just be sure to roast it until fully tender and lightly caramelized.

Is this recipe suitable for meal prep?

Absolutely. It holds up well in the refrigerator and can be made several days in advance for easy lunches or dinners.

What type of quinoa should I use?

White, red, or tri-color quinoa all work for this recipe. White quinoa tends to be the fluffiest and mildest in flavor.

Can I serve this dish cold?

Yes, it’s equally delicious served cold, warm, or at room temperature, making it great for packed lunches or potlucks.

What can I substitute for maple syrup?

You can use honey or agave syrup as alternatives, though the flavor will slightly differ.

How do I keep the pecans crunchy?

Store them separately and add just before serving if making the dish ahead of time to maintain their crunch.

Can I add cheese to this recipe?

Yes, crumbled goat cheese or feta pairs beautifully with the sweet and savory elements of this dish.

Is the vinaigrette shelf-stable?

The vinaigrette can be stored in the fridge for up to a week. Shake well before using.

How can I make this dish more filling?

Adding legumes like chickpeas or lentils, or a cooked protein like grilled tofu, can make it more substantial.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, and all other ingredients in the recipe are gluten-free as well.

Conclusion

This autumn quinoa harvest bowl is a beautiful, flavorful way to celebrate the season’s produce. It’s nourishing, flexible, and ideal for both everyday meals and festive occasions. Whether you’re serving it as a side dish at a holiday table or enjoying it as a quick lunch, its rich textures and vibrant flavors will satisfy every time.

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