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If you’re searching for a hearty, vibrant dish that truly captures the essence of the season, this Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Brussels Sprouts, Cauliflower, and Kale Recipe is an absolute must-make. It’s a celebration of rich autumn flavors and textures—sweet, savory, crisp, and creamy—all coming together in one nourishing bowl. Every bite feels like a cozy hug, featuring the natural sweetness of roasted sweet potatoes and the earthiness of kale balanced perfectly by a tangy apple cider vinaigrette. This salad shines as a centerpiece for your fall meals, giving you both comfort and nutrition in the most delicious way.
Ingredients You’ll Need
You’ll find that this salad’s magic comes from a handful of simple, wholesome ingredients that each play a vital role. From the hearty roasted vegetables to the nutty quinoa and crunchy seeds, everything provides a layer of flavor, texture, or color that makes this dish so irresistibly special.
- Sweet Potatoes (4 cups, peeled and cubed): These bring natural sweetness and a tender bite after roasting.
- Avocado Oil (4 tablespoons, divided): A mild oil that helps roast and caramelize the vegetables beautifully.
- Cumin, Paprika, Garlic Powder, Cinnamon (various teaspoons): Warm spices that add depth and a subtle smoky aroma.
- Salt and Black Pepper (3 teaspoons salt, 1 ½ teaspoons pepper, divided): Essential for seasoning and balancing the flavors.
- Cauliflower (1 small head, cut into florets): Adds a lovely forest-white crunch and absorbs the spices wonderfully.
- Turmeric (½ teaspoon): Brings a warm, golden hue and slight earthiness to the mix.
- Brussels Sprouts (1 pound, trimmed and halved): Tender with crispy edges after roasting, for a slightly bitter contrast.
- Pure Maple Syrup (2 tablespoons): Enhances the sweetness of the veggies, deepening their roast flavor.
- Olive Oil (½ cup), Apple Cider Vinegar (¼ cup), Dijon Mustard (2 teaspoons), Fresh Rosemary (1 teaspoon), and Pinch of Salt: These combine into a tangy and herbaceous vinaigrette that brightens the whole salad.
- Cooked Quinoa (3 cups): The nutty and fluffy grain base that ties everything together perfectly.
- Chopped Kale (3 cups): Fresh, peppery greenery that adds great color and nutrients.
- Toasted Pecans (½ cup) and Roasted Pumpkin Seeds (¼ cup): For irresistible crunch and a touch of earthiness.
- Goat Cheese (4 ounces, optional): Creamy and tangy, it elevates the salad to a new level of richness.
- Dried Cranberries (â…“ cup, chopped): Bursts of tart sweetness to brighten every forkful.
How to Make Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Brussels Sprouts, Cauliflower, and Kale Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 425°F and lining two large baking sheets with parchment paper. This step ensures your vegetables will roast evenly and the cleanup will be effortless—important for any busy cook!
Step 2: Roast the Sweet Potatoes
Toss cubed sweet potatoes with half of the avocado oil and a flavorful spice blend of cumin, paprika, garlic powder, salt, pepper, and cinnamon. Making sure each piece is well coated is key because this seasoning mix gives the potatoes their signature warmth and aroma. Spread them out on one baking sheet for about 20 to 22 minutes, flipping halfway through, until they develop a gorgeous caramelized exterior and tender insides.
Step 3: Roast the Cauliflower and Brussels Sprouts
While the sweet potatoes roast, add cauliflower florets to your mixing bowl and coat them with a tablespoon of avocado oil, the remaining seasoning, and turmeric for that lovely golden color. Place the cauliflower on one side of the second baking sheet. Then, toss your trimmed and halved Brussels sprouts in the leftover avocado oil, maple syrup, salt, and pepper. Arrange them so their flat cut sides face down opposite the cauliflower. Roast both veggies for another 20 to 22 minutes until tender and crisped on the edges.
Step 4: Make the Apple Cider Vinaigrette
Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, finely chopped fresh rosemary, and a pinch of salt in a jar or blender. Shake or blend until the mixture becomes a smooth, tangy dressing that perfectly complements the roasted fall veggies and quinoa.
Step 5: Assemble the Salad
In a large bowl, start with the cooked quinoa as your base. Layer nestled crown jewels of roasted sweet potatoes, cauliflower, and Brussels sprouts over it. Add chopped kale for freshness, then sprinkle toasted pecans, pumpkin seeds, dried cranberries, and goat cheese on top if you’re using it. Finally, drizzle with the vibrant apple cider vinaigrette just before serving and toss gently to combine everything into a delightful mosaic of colors and textures.
How to Serve Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Brussels Sprouts, Cauliflower, and Kale Recipe
Garnishes
To really make this salad sing, top it with extra toasted pecans or pepitas for crunch, or even a sprinkle of freshly chopped rosemary or thyme for an herbal lift. For a touch of creaminess without goat cheese, a dollop of plain Greek yogurt or a drizzle of tahini can be delightful alternatives.
Side Dishes
This salad is wonderfully satisfying on its own but pairs beautifully with warm crusty bread or a simple roasted chicken for extra protein. Light soups, such as butternut squash or lentil, make perfect companions for a cozy autumn meal.
Creative Ways to Present
For a festive touch, serve this salad in hollowed-out roasted squash bowls or on a bed of fresh greens for a colorful presentation. Layering the ingredients in clear glass bowls or jars can also showcase the vibrant veggies and make it visually stunning for guests.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 3 days. Keeping the dressing separate until ready to serve helps maintain crispness and texture.
Freezing
Freezing is not recommended because the kale and some of the roasted veggies can become mushy upon thawing, and the texture won’t be as enjoyable as fresh.
Reheating
To reheat, gently warm the roasted vegetables in the oven or microwave, then toss with fresh quinoa and kale. Add the vinaigrette just before serving to keep everything bright and fresh.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Farro, brown rice, or couscous all make excellent substitutes that will bring their own unique texture and flavor to this salad.
Is it okay to skip the goat cheese?
Yes, the salad is delicious without it. The nuts provide plenty of richness and crunch, and the vinaigrette adds wonderful flavor balance.
Can I prepare parts of this salad in advance?
Yes, you can roast the vegetables and cook the quinoa a day ahead and keep them refrigerated. Just assemble the salad and dress it right before serving for the freshest taste.
What if I don’t have maple syrup for roasting?
Honey or agave nectar work just as well to add a touch of sweetness and aid in caramelization of the Brussels sprouts and sweet potatoes.
Is this salad suitable for meal prepping?
Definitely! It holds up nicely for lunches or dinners throughout the week. Just keep the dressing separate until eating to keep everything crisp and fresh.
Final Thoughts
There is something truly special about this Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Brussels Sprouts, Cauliflower, and Kale Recipe that feels both cozy and vibrant at the same time. It’s perfect for welcoming in the season’s bounty with a hearty, healthy, and utterly delicious meal. I encourage you to try it—not just because it tastes amazing, but because it nourishes your body and soul with every bite. Once you do, I promise it will become a beloved staple on your autumn table as it has on mine!
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Warm Fall Quinoa Salad with Roasted Sweet Potatoes, Brussels Sprouts, Cauliflower, and Kale 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
This Warm Fall Quinoa Salad with Kale combines roasted seasonal vegetables like sweet potatoes, cauliflower, and Brussels sprouts with nutrient-rich quinoa and a tangy apple cider vinaigrette. Toasted pecans, pumpkin seeds, dried cranberries, and optional crumbled goat cheese add texture and flavor, making it a hearty and satisfying dish perfect for autumn meals.
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 (220°C) and line two large baking sheets with parchment paper to prepare for roasting the vegetables.
- Roast Sweet Potatoes: In a large bowl, add the sweet potatoes and drizzle with 2 tablespoons of avocado oil. In a separate small bowl, whisk together cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper. Sprinkle half the seasoning mix and cinnamon over the sweet potatoes and toss to coat evenly. Spread the potatoes in a single layer on one baking sheet and bake for 20-22 minutes, flipping halfway through for even roasting.
- Prepare Cauliflower and Brussels Sprouts: Place the cauliflower florets in the same large bowl and toss with 1 tablespoon avocado oil. Sprinkle with the remaining seasoning mixture and turmeric, tossing well. Spread the cauliflower on one half of the second baking sheet. Next, toss Brussels sprouts with the remaining 1 tablespoon avocado oil, maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange Brussels sprouts flat side down on the other half of the second baking sheet.
- Roast Cauliflower and Brussels Sprouts: Roast both vegetables together for 20-22 minutes, turning tender with caramelized edges.
- Make Apple Cider Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, rosemary, and a pinch of salt in a 16-ounce mason jar. Shake vigorously until well combined, or blend in a food processor or blender for 10-20 seconds until smooth.
- Assemble the Salad: In a large serving bowl, spread the cooked quinoa as a base. Layer the roasted sweet potatoes, cauliflower, and Brussels sprouts on top, followed by chopped kale, toasted pecans, pumpkin seeds, dried cranberries, and optional goat cheese. Drizzle with the apple cider vinaigrette and toss gently just before serving to combine flavors evenly.
Notes
- This salad is best served warm but can be enjoyed at room temperature.
- For a vegan version, omit the goat cheese or substitute with a vegan cheese alternative.
- Make sure to toast the pecans and pumpkin seeds gently to enhance their flavor without burning.
- Quinoa can be cooked ahead of time and refrigerated to streamline preparation.
- Adjust seasoning and vinaigrette quantities to taste, especially salt and sweetness from maple syrup.
