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

Scale

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)

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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.