If you are looking for a cozy, hearty, and vibrant dish that perfectly celebrates the flavors of the season, then look no further than this Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Cauliflower, and Brussels Sprouts Recipe. It’s a delightful medley of roasted fall veggies combined with fluffy quinoa, crunchy nuts, tart cranberries, and a bright, tangy apple cider vinaigrette that brings everything together in the most comforting way. Whether you want a wholesome lunch or a stunning side for dinner, this salad feels like a warm seasonal hug on a plate.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an essential role in building the ultimate texture, color, and flavor for this salad. From sweet and earthy roasted vegetables to the tangy vinaigrette and crunchy nuts, everything brings its own magic.
- Sweet potatoes: Peeled and cubed, they add natural sweetness and a tender bite when roasted.
- Avocado oil: A neutral oil that helps vegetables get perfectly crispy without overpowering taste.
- Spices (cumin, paprika, garlic powder, cinnamon, turmeric): A warm spice blend that deepens flavor and adds autumn nuances.
- Salt and black pepper: Essential seasonings to balance and enhance every ingredient.
- Cauliflower florets: Roasted until golden, they bring a nice soft crunch and mild earthiness.
- Brussels sprouts: Halved, roasted with maple syrup for caramelized edges and slight sweetness.
- Pure maple syrup: Adds a subtle sweet glaze that marries the veggies perfectly.
- Olive oil and apple cider vinegar: The base for the bright, tangy vinaigrette that ties it all together.
- Dijon mustard and fresh rosemary: Provide a peppery sharpness and fragrant herbal notes to the dressing.
- Cooked quinoa: The fluffy, protein-packed base that makes this salad hearty and satisfying.
- Chopped kale: Adds a slightly chewy texture and a vibrant green color for freshness and nutrition.
- Toasted pecans and pumpkin seeds: Crunchy mix-ins that bring warm nuttiness and texture contrast.
- Goat cheese (optional): For a creamy, tangy touch that elevates each bite.
- Dried cranberries: Coarsely chopped for bursts of tart sweetness throughout the salad.
How to Make Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Cauliflower, and Brussels Sprouts Recipe
Step 1: Preheat and Prepare Baking Sheets
First things first, preheat your oven to 425°F. Line two large baking sheets with parchment paper to ensure easy cleanup and prevent sticking. Getting the oven nicely heated is key to achieving beautifully roasted vegetables with those crave-worthy crisp edges.
Step 2: Roast the Sweet Potatoes
Place your peeled and cubed sweet potatoes in a large bowl. Drizzle with 2 tablespoons of avocado oil for a light coating. In a separate small bowl, whisk together the cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper, then sprinkle half the mixture over the sweet potatoes along with the cinnamon. Toss everything well to coat evenly. Spread the sweet potatoes in a single layer on one baking sheet and roast for 20-22 minutes, flipping halfway, until tender and golden. These cubes bring a lovely sweetness and soft texture that’s crucial to the salad.
Step 3: Prepare and Roast Cauliflower and Brussels Sprouts
Using the same large bowl, toss the cauliflower florets with 1 tablespoon of avocado oil. Sprinkle the remaining seasoning mix and turmeric over them, stirring well to ensure every floret is lightly coated. Spread the cauliflower on one half of the second baking sheet. Next, toss the halved Brussels sprouts in the bowl with the last tablespoon of avocado oil, maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper—this sweet-savory combo helps caramelize the sprouts beautifully. Arrange them flat-side down on the other half of the baking sheet. Roast both veggies for 20-22 minutes until tender with crispy, slightly charred edges. These veggies deliver earthiness, crunch, and that addictive roasted flavor.
Step 4: Make the Apple Cider Vinaigrette
While your veggies roast, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, chopped rosemary, and a pinch of salt into a 16-ounce mason jar. Shake vigorously until everything is well emulsified, or blend for a few seconds for an ultra-smooth dressing. This vinaigrette is bright, slightly sweet, and herby, providing the perfect finishing touch for the warm salad.
Step 5: Assemble the Salad
In a large serving bowl, spread your cooked quinoa as the base layer—it’s fluffy and hearty, soaking up all the flavors. Add the roasted sweet potatoes, cauliflower, and Brussels sprouts on top, then toss in the chopped kale. Sprinkle the toasted pecans, pumpkin seeds, and dried cranberries over everything along with crumbled goat cheese if you like. Finally, drizzle the apple cider vinaigrette generously and toss gently to combine all the ingredients just before serving. This final step brings the salad’s vibrant flavors and textures into perfect harmony.
How to Serve Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Cauliflower, and Brussels Sprouts Recipe
Garnishes
Feel free to amp up the flavor even further with extra toasted nuts or seeds for crunch, a sprinkle of fresh herbs like parsley or thyme for freshness, or a bit more crumbled goat cheese for creaminess. A few extra dried cranberries add pretty pops of color and bursts of tangy sweetness that brighten every bite.
Side Dishes
This salad stands strong as a main or side, but pairs beautifully with warm crusty bread or a bowl of wholesome soup during cooler weather. If you want to make it a full feast, serve it alongside roasted chicken or grilled salmon to complement the autumnal flavors and add protein variety.
Creative Ways to Present
Elevate your presentation by serving this Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Cauliflower, and Brussels Sprouts Recipe in large glass bowls or individual mason jars for a rustic vibe. Layering the ingredients can highlight the vibrant colors and texture contrasts. For a festive touch, garnish with thin ribbons of fresh apple or pear and an extra drizzle of maple vinaigrette just before serving.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the fridge for up to 3-4 days. Keep the salad and vinaigrette separate if possible to prevent sogginess. When ready to eat, toss again with fresh dressing to revive its flavors and texture.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because of the delicate kale and creamy cheese. If necessary, you can freeze the roasted vegetables separately, but quinoa and salad assembly are best done right before serving.
Reheating
To reheat, warm the roasted vegetables and quinoa gently in the oven or microwave until heated through. Add fresh kale, nuts, dried fruit, cheese, and drizzle with vinaigrette after reheating to keep the salad fresh and vibrant.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Couscous, farro, or brown rice all make excellent substitutes that bring a slightly different texture but still complement the roasted veggies wonderfully.
Is this salad vegan-friendly?
Yes, simply omit the goat cheese or swap it for a plant-based cheese alternative to keep it vegan and just as delicious.
Can I prepare the vegetables ahead of time?
You can roast the sweet potatoes, cauliflower, and Brussels sprouts a day in advance. Just reheat them gently before assembling the salad for the best texture and flavor.
What can I do if I don’t have avocado oil?
Olive oil or a mild vegetable oil works just as well for roasting the vegetables without altering the taste.
Is the apple cider vinaigrette necessary?
While you can use any dressing you like, the apple cider vinaigrette really enhances the salad with its bright and slightly sweet flavor that balances the roasted vegetables beautifully.
Final Thoughts
This Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Cauliflower, and Brussels Sprouts Recipe is truly a celebration of seasonal ingredients and comforting flavors that feels like a warm embrace on a chilly day. It’s simple enough to make any night of the week but special enough to impress family and friends. I encourage you to try it soon — it might just become your new favorite fall meal!
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Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Cauliflower, and Brussels Sprouts Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 to 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Warm Fall Quinoa Salad with Kale is a hearty, nutritious dish perfect for chilly weather. Roasted sweet potatoes, cauliflower, and Brussels sprouts are seasoned with warm spices and combined with cooked quinoa, fresh kale, crunchy pecans, pumpkin seeds, dried cranberries, and creamy goat cheese, all brought together by a tangy apple cider vinaigrette. It’s a vibrant, comforting salad that makes a satisfying main or side dish for fall.
Ingredients
Roasted Vegetables
- 4 cups peeled and cubed sweet potatoes (½-inch cubes)
- 4 tablespoons avocado oil (divided)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons salt (divided)
- 1 ½ teaspoons black pepper (divided)
- ¼ teaspoon cinnamon
- 1 small head cauliflower (cut into florets, about 3 cups)
- ½ teaspoon turmeric
- 1 pound Brussels sprouts (ends trimmed and halved)
- 1 tablespoon pure maple syrup
Apple Cider Vinaigrette
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
- Pinch of salt
Salad Assembly
- 3 cups cooked quinoa
- 3 cups chopped kale
- ½ cup toasted chopped pecans
- ¼ cup roasted and salted pumpkin seeds
- 4 ounces crumbled goat cheese (optional)
- ⅓ cup dried cranberries (coarsely chopped)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Roast Sweet Potatoes: Place the cubed sweet potatoes in a large bowl and drizzle with 2 tablespoons of avocado oil. In a small bowl, whisk together cumin, paprika, garlic powder, 2 ¼ teaspoons of salt, and 1 teaspoon of black pepper. Sprinkle half the seasoning mixture plus the cinnamon over the sweet potatoes and toss well to coat. Spread sweet potatoes in a single layer on one baking sheet and roast for 20-22 minutes, flipping halfway through for even cooking.
- Prepare Cauliflower and Brussels Sprouts: In the large bowl, toss the cauliflower florets with 1 tablespoon avocado oil, remaining seasoning mix, and turmeric until evenly coated. Spread cauliflower on half of the second baking sheet. In the same bowl, toss Brussels sprouts with the remaining 1 tablespoon avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange Brussels sprouts flat-side down on the other half of the baking sheet.
- Roast Cauliflower and Brussels Sprouts: Place the second baking sheet in the oven and roast the vegetables for 20-22 minutes until tender with crispy edges.
- Make Apple Cider Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, freshly chopped rosemary, and a pinch of salt in a 16-ounce mason jar. Shake vigorously until well combined, or alternatively blend in a food processor for 10-20 seconds until smooth.
- Assemble Salad: In a large serving bowl, spread the cooked quinoa as the base layer. Top with the roasted sweet potatoes, cauliflower, Brussels sprouts, chopped kale, toasted pecans, roasted pumpkin seeds, chopped dried cranberries, and crumbled goat cheese if desired.
- Serve: Drizzle the apple cider vinaigrette over the salad and toss gently just before serving to combine all flavors and textures beautifully.
Notes
- For a vegan option, omit the goat cheese or substitute with a plant-based cheese alternative.
- Cook quinoa ahead of time and refrigerate to save prep time when assembling the salad.
- The spices can be adjusted for heat or preference; add cayenne pepper for a spicier kick.
- Use parchment paper on baking sheets for easier cleanup and to prevent sticking.
- To toast pecans and pumpkin seeds, stir them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Fresh rosemary adds a nice flavor to the vinaigrette, but dried rosemary can be used in a pinch, using about 1/3 teaspoon.
- This salad is perfect served warm or at room temperature, making it ideal for leftovers or meal prep.
