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–+ servings
Autumn flavors mixed with quinoa in a serving bowl with large wooden spoon.

Colorful Autumn Qunioa Salad

Sara Walkenbach
Colorful, nutritious, and absolutely delicious, this fall side dish is loaded with warm and cozy ingredients. Also makes a great lunch.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 9 cups
Calories 311 kcal

Equipment

  • 1 Air Fryer optional

Ingredients
  

Quinoa Ingredients

  • 1 cup dry quinoa see post for quinoa tips
  • 3 cups sweet potato 2-3 medium size
  • 2 cups kale chopped
  • 1 cup feta crumbles
  • 3/4 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp garlic salt

Maple Cinnamon Dressing Ingredients

  • 1/3 cup olive oil extra virgin
  • 1/3 cup apple cider vinegar
  • 3 tbsp pure maple syrup or 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tsp cinnamon
  • 1 tsp salt
  • fresh ground pepper to taste

Instructions
 

  • Make Quinoa: For tips on making quinoa, see post. Quinoa can be made a day ahead, as you will need to let cool before assembling salad. Bring 1-3/4 cups water to a boil. Rince 1 cup quinoa thoroughly in fine mesh sieve. Stir quinoa into boiling water along with a few pinches of salt, reduce to a simmer for 15 minutes, or all liquid is absorbed.
  • Cook Sweet Potatoes: Sweet potatoes can be made a day ahead, as they will need to cool before assembling salad. While quinoa is cooking, peel and dice sweet potatoes. Toss in 1 tbsp olive oil with 1 tsp garlic salt. Air fry potatoes at 400℉ for 10 minutes or until they start to get golden brown. OR roast them on a sheet pan in the oven at 400℉ for 20-25 minutes.
  • Make Dressing: While potatoes and quinoa are cooking, make dressing. Put all ingredients in a glass jar with lid and shake well until combined. Alternately, place ingredients in a bowl and whisk together. Set aside.
  • Assemble Salad: When quinoa and sweet potatoes have cooled off a bit, assemble salad. Place all ingredients in a large bowl (if serving later, leave out pumpkin seeds, and stir in when ready to serve). Drizzle on dressing and mix together until combined. Taste and add a sprinkle of salt, if needed. Enjoy!

Video

Notes

Quinoa and sweet potatoes can be made a day ahead.
Don't assemble salad when quinoa and sweet potatoes are still hot. This will cause the feta to melt a little bit. Wait until it's cooled off to warm or no longer steaming hot.
Keep in refrigerator for 2 days.
 

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 36gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 15mgSodium: 644mgPotassium: 344mgFiber: 4gSugar: 13gVitamin A: 6832IUVitamin C: 6mgCalcium: 131mgIron: 2mg
Keyword Autumn Quinoa Salad, Fall side dish, harvest quinoa salad, Quinoa Tips, sweet potato salad, thanksgiving side dish
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