Save Nothing says fall like an Autumn Harvest Quinoa Salad with Cranberries. This vibrant salad packs nourishing grains with tart cranberries and crunchy seeds into a bowl that feels just right for cozy dinners or make-ahead lunches.
I started making this salad for my kids to try more whole grains but found myself craving it all week long. The touch of sweet from cranberries and crunch from pumpkin seeds makes every bite feel extra special.
Ingredients
- Quinoa: Gives protein power and nutty base Look for pre rinsed quinoa to save time and bitterness
- Dried cranberries: Deliver a zingy sweetness Choose unsweetened if you prefer less sugar
- Roasted pumpkin seeds: Add crunch and healthy fats Always go for fresh seeds with no salt added for pure flavor
- Red onion: Brings sharp bite and color Select firm onions with no soft spots for the best texture
- Apple: Offers crisp sweetness and autumn flair Use a tart firm variety like Honeycrisp to hold up in salad
- Fresh parsley: Brightens Each handful adds garden freshness and a pop of green
- Lemon: Creates zippy vinaigrette Go for juicy lemons with thin skin for maximum juice
- Olive oil: Richens the dressing Pick extra virgin for true depth
- Salt and pepper: Balances every flavor Use flaky sea salt if possible for added texture
Instructions
- Cook the Quinoa:
- Combine one cup quinoa with two cups water in a medium saucepan Bring to a simmer cover and lower heat Cook for about 12 minutes until liquid is absorbed Fluff with a fork and let cool to room temperature to avoid sogginess
- Prepare the Mix Ins:
- Dice apple into fine cubes and finely chop parsley Slice red onion into thin half moons These ingredients give a lively crunch and fresh flavor If possible soak onion slices in cold water for eight minutes to mellow their bite
- Make the Dressing:
- Juice lemon and whisk with olive oil in a small bowl Add a pinch of salt and ground pepper Whisk until emulsified and taste for brightness or extra seasoning The dressing should taste tangy but never bitter
- Assemble the Salad:
- In a large bowl combine cooled quinoa diced apple chopped parsley dried cranberries roasted pumpkin seeds and red onion Pour over dressing and toss gently until everything glistens evenly
- Chill and Serve:
- Let salad sit in fridge at least thirty minutes up to overnight This lets the flavors blend and grains absorb vinaigrette Serve cold straight from the bowl or at room temp for maximum aroma
Save There is something magical about tossing autumn apples into a grain salad My kids help with chopping and always want extra pumpkin seeds Hovering over the bowl for just one more spoonful has become family tradition each October
Storage Tips
This salad keeps for up to four days in a lidded container in the fridge I recommend stirring before each serving to refresh the texture For longer storage freeze portions in airtight bags and thaw in the fridge overnight
Swaps for Ingredients
Try swapping dried cherries for cranberries or toasted sunflower seeds for pumpkin seeds If apples are not in season pear works beautifully For nut lovers add chopped pecans or walnuts and boost flavor
Serving Suggestions
Serve atop baby spinach or arugula for more greens Or spoon onto sourdough for a hearty sandwich Open faced with a swipe of goat cheese is a treat for lunch
Save Serve this Autumn Harvest Quinoa Salad cold or at room temperature for best flavor Every bite celebrates the easy freshness of fall ingredients.
Recipe FAQs
- → Which vegetables work best in this salad?
Root vegetables like roasted squash, sweet potatoes, and carrots are ideal for autumn flavors in this salad.
- → Can I use dried cranberries or fresh?
Both dried and fresh cranberries work well, though dried cranberries add more sweetness and chewy texture.
- → What kind of dressing pairs best?
A citrus vinaigrette or simple balsamic dressing complements the earthy and tangy notes in the salad.
- → Is this dish suitable for meal prep?
Yes, this salad keeps well refrigerated for up to three days, making it easy for meal prepping.
- → Can I add protein to this salad?
Grilled chicken, chickpeas, or feta cheese make excellent additions for increased protein and flavor.