If you’re craving a dish that feels like a cozy embrace on a crisp autumn day, this Fall Harvest Quinoa Salad Recipe is your new best friend. Packed with vibrant colors, a beautiful medley of textures, and rich flavors that perfectly capture the essence of fall, this salad brings together tender roasted squash, juicy apples, crunchy pumpkin seeds, tangy pomegranate arils, and creamy halloumi—all tossed with a luscious turmeric tahini dressing. It’s a wholesome, satisfying meal that feels special yet incredibly approachable, perfect for dinner or impressing guests with a seasonal flair.
Ingredients You’ll Need
The magic of this Fall Harvest Quinoa Salad Recipe lies in its simple but thoughtfully chosen ingredients. Each element adds a unique layer that balances sweet, savory, and tangy notes while delivering a delightful crunch and creaminess.
- 1 cup uncooked quinoa: A protein-packed base that cooks up fluffy and nutty, creating the perfect foundation.
- 1 delicata or acorn squash (halved, seeded, and cut into half circles): Sweet and tender, it adds warmth and a gorgeous golden color when roasted.
- 2 tablespoons olive oil: Essential for roasting the squash and bringing richness to the dressing.
- 2 tablespoons maple syrup: Adds a hint of natural sweetness that caramelizes beautifully on the squash.
- 1/2 teaspoon McCormick Ground Cinnamon: Provides a warm, aromatic depth that sings with the squash and apples.
- Pinch of McCormick Ground Cayenne Red Pepper (to taste): A subtle kick of spice that wakes up the flavors.
- Kosher salt + pepper: To taste, enhancing every ingredient with perfect seasoning.
- 1 1/2 cups baby kale: Adds a fresh, slightly peppery green component.
- 1 apple (cored and thinly sliced): Brings crisp texture and a tart-sweet contrast to the roasted squash.
- Arils from 1 pomegranate: Jewel-like bursts of tartness and color throughout the salad.
- 1/4 cup toasted pumpkin seeds or roasted pistachios: Crunchy nuts for a delightful textural contrast.
- 8 ounces halloumi cheese (sliced; omit if vegan): Adds a golden, savory element with a chewy texture when pan-fried.
- 1 avocado (sliced): Creamy richness that balances the salad’s bright and crunchy ingredients.
- 1/4 cup tahini: The base of the dressing, lending a nutty, smooth flavor.
- 2 tablespoons lemon juice: Provides a zesty tang that brightens the dressing.
- 1 tablespoon apple cider vinegar: Adds subtle acidity and complements the fall flavors.
- 2 tablespoons olive oil: Brings silkiness to the dressing.
- 1/2 teaspoon McCormick Ground Turmeric: Earthy and vibrant, giving the dressing a lovely golden hue.
- Kosher salt + pepper: To taste, to perfectly season the dressing.
How to Make Fall Harvest Quinoa Salad Recipe
Step 1: Cook the Quinoa
Begin by cooking your quinoa according to the package directions. Fluffy and tender quinoa forms the hearty base of this salad, so be sure not to overcook it. Once done, fluff it with a fork and set it aside to keep warm.
Step 2: Roast the Squash
Preheat your oven to 425 degrees Fahrenheit. On a baking sheet, toss the delicata or acorn squash with olive oil, maple syrup, cinnamon, cayenne, and a generous pinch of kosher salt and pepper. This combination infuses the squash with sweetness and just a touch of spice, providing the perfect caramelized texture once roasted. Roast for 25 to 30 minutes, tossing halfway through, until beautifully tender and slightly golden.
Step 3: Combine the Salad Ingredients
In a large bowl, bring together the warm quinoa and roasted squash, then add the baby kale, thinly sliced apples, pomegranate arils, and toasted pumpkin seeds. Gently toss everything to combine so all the flavors mingle while keeping the kale crisp.
Step 4: Prepare the Halloumi Cheese
Heat a drizzle of olive oil in a medium skillet over medium heat. Add the halloumi slices and cook them for 1 to 2 minutes on each side until they’re lightly golden and slightly crisp on the outside. Once cooked, drain them on paper towels to remove any excess oil. This salty, squeaky cheese adds a wonderfully savory contrast to the sweet and tangy ingredients.
Step 5: Make the Turmeric Tahini Dressing
Whisk together tahini, lemon juice, apple cider vinegar, olive oil, ground turmeric, and a pinch of salt and pepper until smooth and creamy. This dressing is vibrant with earthy turmeric and bright acidity—a match made in heaven for the roasted squash and fresh greens.
Step 6: Assemble and Serve
Top the quinoa mixture with the golden fried halloumi slices and creamy avocado. Drizzle the turmeric tahini dressing over everything, then scatter a few more pomegranate arils on top for a festive touch. Serve this Fall Harvest Quinoa Salad Recipe warm or at room temperature to truly savor the symphony of autumn flavors.
How to Serve Fall Harvest Quinoa Salad Recipe
Garnishes
Garnishing this salad with extra pomegranate arils adds a jewel-like sparkle and an extra pop of tartness that elevates each bite. Sprinkle some freshly chopped herbs like parsley or cilantro for a fresh aroma, or add an extra drizzle of tahini dressing to intensify the flavor. A sprinkle of toasted pumpkin seeds or pistachios provides a lovely crunch that’s too good to skip.
Side Dishes
This Fall Harvest Quinoa Salad Recipe is hearty enough to be a meal on its own, but it pairs beautifully with a warm bowl of butternut squash soup or a slice of crusty artisan bread. For a protein boost, consider serving it alongside roasted chicken or grilled salmon. For a vegan meal, pair it with some smoky lentil patties or a plate of spiced chickpeas.
Creative Ways to Present
Serve the salad in a beautiful wooden bowl or individual mason jars for a charming presentation perfect for brunches and casual gatherings. Layer the ingredients in glass bowls to showcase the vibrant colors. For an impressive centerpiece, arrange the salad on a large platter, arranging each element carefully to highlight the fall hues, then drizzle the dressing tableside for a touch of drama.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the kale and avocado from wilting quickly. When ready to eat, toss everything together for refreshed flavor and texture.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended, especially due to the delicate texture of the avocado and kale. However, you can freeze cooked quinoa or roasted squash separately if you want to prep components ahead of time.
Reheating
To reheat, gently warm the quinoa and roasted squash in a skillet or microwave until cozy. Add the fresh ingredients like kale, apple slices, avocado, and pomegranate after reheating so they remain crisp and fresh. Reheat halloumi quickly in a pan to regain that lovely golden crust.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the halloumi cheese, and you still have a flavorful, protein-rich, and satisfying salad. The roasted squash, quinoa, and tahini dressing bring plenty of heartiness and flavor on their own.
What type of squash works best for this recipe?
Delicata and acorn squash are ideal here because they roast into tender, naturally sweet pieces with lovely textures. Butternut squash can be used as a substitute if needed, though the shape and roasting time may vary slightly.
How do I store leftover dressing?
The turmeric tahini dressing can be stored in an airtight container in the refrigerator for up to a week. Give it a good stir or whisk before using since ingredients may separate over time.
Can I prepare this salad in advance for a party?
You can prep most components ahead—like cooking the quinoa, roasting the squash, and making the dressing. Assemble the salad and add dressing and fresh ingredients right before serving to keep everything vibrant and texturally perfect.
Is it possible to substitute halloumi?
Yes, if halloumi isn’t available or preferred, you can swap in grilled tofu for a vegan option or even omit the cheese entirely. Feta is another tasty alternative if you want a different cheese element.
Final Thoughts
Trust me, once you try this Fall Harvest Quinoa Salad Recipe, it will earn a permanent spot in your seasonal rotation. It’s the perfect harmony of flavors and textures that celebrate all the best that autumn has to offer. Whether you’re cozying up at home or entertaining friends, this salad feels special, nourishing, and utterly delicious. Go ahead—give it a try and fall in love with fall all over again!
Print
Fall Harvest Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and hearty Fall Harvest Quinoa Salad featuring roasted delicata squash, crisp apples, pomegranate arils, baby kale, toasted pumpkin seeds, and golden fried halloumi cheese, all tossed in a flavorful turmeric tahini dressing. This warm or room temperature salad combines sweet, savory, and tangy flavors perfect for autumn meals or healthy gatherings.
Ingredients
Salad
- 1 cup uncooked quinoa
- 1 delicata or acorn squash (halved, seeded, and cut into half circles)
- 2 tablespoons olive oil (for roasting squash)
- 2 tablespoons maple syrup
- 1/2 teaspoon McCormick Ground Cinnamon
- Pinch of McCormick Ground Cayenne Red Pepper (to taste)
- Kosher salt and pepper to taste
- 1 1/2 cups baby kale
- 1 apple (cored and thinly sliced)
- Arils from 1 pomegranate
- 1/4 cup toasted pumpkin seeds or roasted pistachios
- 8 ounces halloumi cheese (sliced; omit if vegan)
- 1 avocado (sliced)
Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil (for dressing)
- 1/2 teaspoon McCormick Ground Turmeric
- Kosher salt and pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water, then cook it according to package directions until fluffy. Set aside and keep warm.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the squash.
- Roast Squash: On a baking sheet, toss the squash slices with olive oil, maple syrup, ground cinnamon, cayenne red pepper, salt, and pepper. Spread them out evenly and roast for 25-30 minutes, tossing twice during cooking, until tender and lightly caramelized.
- Combine Salad Base: In a large bowl, mix the warm cooked quinoa, roasted squash, baby kale, thinly sliced apples, pomegranate arils, and toasted pumpkin seeds. Gently toss everything to combine evenly.
- Cook Halloumi: Heat a medium skillet over medium heat and add a drizzle of olive oil. When hot, pan-fry the halloumi slices for 1-2 minutes on each side until they develop a golden crust. Remove from skillet and drain on paper towels.
- Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, olive oil, ground turmeric, and season with salt and pepper until smooth and creamy.
- Assemble Salad: Top the quinoa mixture with the fried halloumi and sliced avocado. Drizzle the turmeric tahini dressing over the salad and garnish with extra pomegranate arils if desired. Serve the salad warm or at room temperature.
Notes
- For a vegan version, omit the halloumi cheese and add extra toasted nuts or seeds for protein.
- You can substitute delicata squash with acorn or butternut squash if preferred.
- Adjust the cayenne pepper amount to control the spiciness.
- Make the dressing ahead and store in the refrigerator for up to 3 days.
- Use fresh pomegranate arils and pumpkin seeds for the best texture and flavor contrast.
