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Quinoa and Cranberry Fall Salad Dinner Recipe

Emily Carter
A delicious and filling fall salad with quinoa, cranberries, roasted vegetables, and a sweet vinaigrette—perfect for cozy evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 cup quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup roasted butternut squash cubed
  • 1/2 cup roasted Brussels sprouts halved
  • 1/4 cup chopped pecans
  • 1/4 cup feta cheese optional
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions
 

  • Cook quinoa according to package instructions, then set aside to cool.
  • Roast butternut squash and Brussels sprouts at 400°F for 20 minutes, turning halfway.
  • In a large salad bowl, combine quinoa, cranberries, roasted squash, Brussels sprouts, and pecans.
  • Whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper.
  • Drizzle the dressing over the salad and toss gently.
  • Top with feta cheese if desired. Serve immediately.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 8g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 30%
  • Vitamin C: 15%
  • Calcium: 6%
  • Iron: 10%
  • Potassium: 8%

Additional Notes/Tips

  1. Add grilled chicken for a more substantial meal.
  2. Try swapping pecans with walnuts for a different flavor.
  3. For a vegan version, omit the feta and cheese.
  4. Make sure to let quinoa cool before mixing it into the salad to keep it fresh.
  5. Adjust the dressing sweetness with more or less maple syrup depending on preference.