The Best Autumn Quinoa Salad

This is The Best Autumn Quinoa Salad! It’s wholesome, healthy, delicious, and absolutely perfect for Fall.

Simple Autumn Quinoa Salad

Great served as a meal or a side dish! It’s packed with roasted butternut squash, dried cranberries, pumpkin seeds, quinoa, red onion, parsley, and fresh lemon juice. Simple and tasty!

A local coffee shop here in Dallas, White Rock Coffee, inspired me to make this dish. I absolutely love their pre-made lunch boxes when in a rush and the one they serve in the Fall has chicken salad alongside an autumn quinoa salad and YUM.

Simple Autumn Quinoa Salad

One bite and I immediately knew it needed to be re-created for the blog. Not only so I could make a big batch and enjoy at home, but also so I could share the goodness with you all!

Simple Autumn Quinoa Salad

If you are looking for a meatless meal, I love making this Simple Autumn Quinoa Salad and eating for lunch throughout the week. It’s also delicious alongside grilled chicken, or salmon.


The Best Autumn Quinoa Salad

The Best Autumn Quinoa Salad
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4-6 1x


  • 23 T olive oil
  • 12 oz butternut squash, cubed (about 3 1/2 cups)
  • 1 cup uncooked tri-color quinoa 
  • 2 cups water 
  • 1/2 cup dried cranberries 
  • 1/2 cup parsley, chopped
  • 1/2 cup red onion, chopped 
  • 1/3 cup toasted pumpkin seeds 
  • Salt + cracked pepper, to taste
  • Arugula, for serving, optional 


  • 3 T olive oil 
  • Juice of 1 lemon 
  • 1 T minced shallot 
  • 2 tsp maple syrup 
  • 2 tsp dijon Mustard, more to taste
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees and line Sheetpan with parchment paper or foil.  
  2. Toss cubed butternut squash with 2-3 T olive oil and season with salt and pepper.  Spread into an even layer on baking sheet and bake for 25-30 minutes, until fork tender and lightly golden.  
  3. While squash is roasting, add quinoa, water, and 1/4 tsp salt to a saucepan on the stove.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, stirring every 5 minutes or so, until cooked and liquid has been absorbed.  
  4. Prepare dressing by adding all ingredients to a bowl or mason jar; whisk or shake to combine. Drizzle a little bit of dressing into warm quinoa and toss to combine. 
  5. To assemble, combine roasted butternut squash, cooked quinoa, cranberries, parsley, red onion, and pumpkin seeds in a large bowl.  Add more dressing as desired and toss to coat  (I like to save some dressing to serve with the leftovers).  
  6. If you are serving with arugula, toss in just before serving so it doesn’t wilt. 
  7. Store in an airtight container in the fridge for up to 3 days. 
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    The Best Autumn Quinoa Salad — Tipps in the Kitch | My Meals are on Wheels
    November 9, 2020 at 4:53 am

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