The Best  Fall Quinoa Salad


This roasted vegetable quinoa salad is perfect for fall or winter meals. This vegan quinoa salad is so filling and has a maple tahini dressing.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

30 Minutes

Vegan, Gluten Free, Dairy Free


Fall Salad – Arugula – Quinoa – Brussel sprouts – Red onion – Sweet potatoes – Apple – Chickpeas – Olive oil – Salt and garlic powder

Step 1

Cut the sweet potato into cubes, cut brussel sprouts into quarters and chop red onion into cubes.


Step 2

Preheat oven to 425F. Drizzle brussel sprouts and red onion with olive oil and add all the veggies to a baking sheet.


Step 3

Add veggies to baking sheet and roast at 425F for 30-35 minutes.


Step 4

Rinse quinoa and add to instant pot. Add fresh water to quinoa and cook 1 minutes high pressure.


Step 5

Make the maple tahini dressing (or your favorite dressing) for the salad.


Step 6

Assemble the salad - place arugula in a bowl, top with quinoa and roasted veggies along with sliced apples. Top with dressing and serve.


– Feta cheese or parmesan  – Chopped nuts – Roasted pumpkin, squash –Golden raisins, raisins, cranberries, cherries, pitted dates – Cooked protein (chicken, shrimp, salmon, tofu)

Other additions: