If you are looking to cozy up your meal rotation with a dish that sings with vibrant colors and comforting flavors, you will adore this Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe. It’s a beautiful blend of hearty roasted vegetables, nutty quinoa, and tangy cranberries that feels like autumn on a plate. Each bite offers a delightful mix of textures and tastes, making it the perfect go-to for a wholesome lunch or an impressive side dish at dinner gatherings with friends and family.
Ingredients You’ll Need
Gathering the right ingredients for the Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe is simple yet crucial. Each one plays a vital role in building the layers of flavor, bringing balance between sweet, savory, and earthy notes while adding texture and color that make the salad truly inviting.
- Sweet potatoes (4 cups peeled and cubed): The star of the show, they roast up sweet and tender, creating a lovely base for the salad.
- Avocado oil (4 tablespoons, divided): A neutral, heart-healthy oil that helps roast the vegetables to crispy perfection.
- Cumin (1 teaspoon): Adds warm, earthy depth to the sweet potatoes.
- Paprika (1 teaspoon): Brings subtle smokiness that elevates the roasted veggies.
- Garlic powder (1 teaspoon): Infuses a hint of garlic flavor without overpowering the dish.
- Salt (3 teaspoons, divided): Essential to enhancing every flavor layer across veggies, quinoa, and dressing.
- Black pepper (1 ½ teaspoons, divided): Adds a gentle kick, balancing sweetness and richness.
- Cinnamon (¼ teaspoon): A surprising touch that amplifies the fall vibe.
- Cauliflower (1 small head, about 3 cups florets): Roasted to add tender, nutty crunch.
- Turmeric (½ teaspoon): Gives a warm, earthy tint and subtle aroma to the cauliflower.
- Brussels sprouts (1 pound, halved): Roasted with a drizzle of maple syrup for caramelized edges.
- Pure maple syrup (1 tablespoon plus 3 tablespoons for dressing): Adds natural sweetness and depth.
- Olive oil (½ cup): For the luscious apple cider vinaigrette dressing.
- Apple cider vinegar (¼ cup): Brings a bright acidity that lifts all the flavors.
- Dijon mustard (2 teaspoons): Adds a subtle tang and emulsifies the dressing beautifully.
- Fresh rosemary (1 teaspoon, finely chopped): Provides an herbal note that complements the fall ingredients.
- Cooked quinoa (3 cups): A protein-packed base that soaks up the dressing and roasted flavors.
- Chopped kale (3 cups): Adds a fresh, slightly bitter crunch.
- Toasted chopped pecans (½ cup): Brings buttery texture and a delightful crunch.
- Roasted salted pumpkin seeds (¼ cup): Adds a nutty, crispy finishing touch.
- Crumbled goat cheese (4 ounces, optional): Offers creamy tang for those who love cheese.
- Dried cranberries (â…“ cup, coarsely chopped): Irresistibly sweet-tart bursts that brighten every mouthful.
How to Make Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 425°F and line two large baking sheets with parchment paper. This makes cleanup a breeze and helps the roasted veggies develop those perfect caramelized edges.
Step 2: Roast the Sweet Potatoes
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of avocado oil. Then in a small bowl, whisk together cumin, paprika, garlic powder, most of the salt, and 1 teaspoon black pepper. Sprinkle half this mixture and the cinnamon over the sweet potatoes, tossing to coat evenly. Arrange in a single layer on one baking sheet and roast for 20-22 minutes, flipping halfway through so each side crisps up nicely.
Step 3: Prepare Cauliflower and Brussels Sprouts
Using the same large bowl, coat the cauliflower florets with 1 tablespoon of avocado oil. Sprinkle with the remaining seasoning mix and turmeric, toss well, then spread on half of the second baking sheet. Next, toss the halved Brussels sprouts with the last tablespoon of avocado oil, maple syrup, remaining salt, and pepper. Arrange them cut-side down on the other half of the baking sheet for even roasting.
Step 4: Roast Cauliflower and Brussels Sprouts
Pop the second sheet into the oven and roast for 20-22 minutes alongside the sweet potatoes, until the vegetables are tender inside and beautifully caramelized on the outside. These roasting times bring out the natural sweetness and create a mix of textures like crispy edges with soft centers.
Step 5: Make the Apple Cider Vinaigrette
While the veggies roast, place olive oil, apple cider vinegar, maple syrup, Dijon mustard, rosemary, and a pinch of salt into a mason jar or blender. Shake or blend well until fully emulsified and smooth. This dressing is vibrant and perfectly tangy to tie together the warm flavors in the salad.
Step 6: Assemble the Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe
Layer the cooked quinoa in a large serving bowl as the hearty base. Add the roasted sweet potatoes, cauliflower, Brussels sprouts, chopped kale, toasted pecans, pumpkin seeds, cranberries, and goat cheese if you’re using it. Drizzle the vinaigrette on top and toss everything together gently just before serving to keep the kale fresh and the textures delightful.
How to Serve Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe
Garnishes
A sprinkle of extra toasted pecans or pumpkin seeds adds irresistible crunch, while a few extra cranberries or a little more goat cheese crumbled on top can enhance both color and flavor. Fresh herbs like chopped parsley or a hint more rosemary can also elevate presentation and aroma beautifully.
Side Dishes
This salad shines on its own but pairs wonderfully with a simple protein like roasted chicken or grilled salmon. It’s also a fantastic side alongside warm soups or a rustic loaf of crusty bread for a fully satisfying autumn meal.
Creative Ways to Present
For a party, serve this salad in individual mason jars or on a large platter with the components artfully arranged so guests can appreciate every colorful element. Layering the ingredients in clear bowls shows off all the rich fall hues, making it as much a feast for the eyes as it is for the palate.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe in an airtight container in the fridge for up to 3 days. Store the vinaigrette separately if you want to keep the kale crisp and add it fresh when ready to enjoy.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The roasted vegetables and kale can lose their texture when thawed, but you can freeze leftover roasted sweet potatoes and quinoa separately if needed for future dishes.
Reheating
If you want to warm up leftovers, reheat just the roasted vegetables and quinoa gently in the oven or microwave. Then toss with fresh kale, vinaigrette, and other salad ingredients to preserve their crispness and freshness.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Farro, bulgur, or even brown rice work beautifully in this salad, adding their own unique texture and flavor while keeping the dish hearty and wholesome.
Is this salad vegan-friendly?
Yes, it can be easily made vegan by skipping the goat cheese or replacing it with a plant-based cheese alternative or extra toasted nuts for creaminess and flavor.
Can I prepare this salad in advance for a party?
Definitely! Roast the vegetables and cook the quinoa a day ahead, store vinaigrette separately, and combine everything right before serving to keep everything fresh and vibrant.
What other dressings would complement this salad?
While the apple cider vinaigrette is perfect here, a tahini-based dressing or a honey mustard dressing could also add delicious twists with their creamy and sweet notes.
How do I make sure the kale isn’t too tough?
Removing the thick stems and chopping the kale finely helps. Also, tossing the kale with a bit of salt and massage it to soften before adding it to the salad ensures a tender yet chewy texture.
Final Thoughts
This Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe is more than just a salad—it’s a celebration of autumn’s best flavors and textures. I encourage you to give it a try soon and savor every colorful, nourishing bite. It’s perfect for cozying up your table with wholesome, delicious comfort that everyone will love.
Print
Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Kale, and Cranberries Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and warming fall quinoa salad featuring roasted sweet potatoes, cauliflower, and Brussels sprouts tossed with kale, toasted nuts, dried cranberries, and a tangy apple cider vinaigrette, perfect for a nutritious and satisfying meal.
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)
- â…“ cup dried cranberries (coarsely chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F and line two large baking sheets with parchment paper to prepare for roasting the vegetables.
- Roast Sweet Potatoes: In a large bowl, drizzle the cubed sweet potatoes with 2 tablespoons of avocado oil. In a small bowl, mix cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper. Sprinkle half the seasoning and cinnamon over the sweet potatoes, toss to coat thoroughly, then spread in a single layer on one baking sheet. Roast for 20-22 minutes, flipping halfway for even cooking.
- Prepare Cauliflower and Brussels Sprouts: Toss the cauliflower florets in the large bowl with 1 tablespoon of avocado oil, remaining seasoning mix, and turmeric. Spread the cauliflower on one half of the second baking sheet. In the same bowl, toss Brussels sprouts with the remaining tablespoon of avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange flat-side down on the other half of the baking sheet.
- Roast Cauliflower and Brussels Sprouts: Roast for 20-22 minutes until the vegetables are tender and have crispy edges.
- Make the Apple Cider Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, chopped rosemary, and a pinch of salt in a jar. Shake well until emulsified or blend for 10-20 seconds until smooth.
- Assemble the Salad: In a large serving bowl, layer cooked quinoa as the base. Top with roasted sweet potatoes, cauliflower, Brussels sprouts, chopped kale, toasted pecans, pumpkin seeds, dried cranberries, and goat cheese if using. Drizzle with the vinaigrette and toss lightly before serving to combine all flavors.
Notes
- To ensure even roasting, flip or stir vegetables halfway through cooking.
- Maple syrup in the Brussels sprouts and vinaigrette adds a natural sweetness balancing savory and tangy flavors.
- Goat cheese is optional and can be omitted for a dairy-free version.
- Use fresh rosemary for best flavor in the vinaigrette; dried rosemary can be substituted but in smaller quantity.
- This salad can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
