Description
Fall Quinoa Salad with Roasted Veggies and Apples is a nourishing, colorful dish that combines roasted seasonal vegetables, crisp apples, smoky plant-based protein bacon, and fluffy quinoa, all tossed in a zesty natural apple cider vinegar dressing. Perfect for lunch or dinner, this salad delivers sweet, smoky, tangy, and savory flavors that celebrate the essence of autumn in every bite.
Ingredients
Scale
Salad Base
- 1 cup quinoa, rinsed
- 2 large carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 crisp apples (e.g., Honeycrisp or Gala), diced
- 4 slices plant-based smoked bacon alternative, chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard (natural)
- 1 tablespoon maple syrup (natural)
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Chop carrots and Brussels sprouts into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, turning halfway through until tender and caramelized at the edges.
- Cook the Quinoa: While veggies roast, rinse 1 cup quinoa thoroughly under cold water. Bring 2 cups water to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool.
- Prepare the Plant-Based Smoked Bacon Alternative: In a skillet over medium heat, cook the plant-based smoked bacon until crispy. Remove and drain on paper towel, then chop into bite-sized pieces.
- Make the Dressing: In a bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until well combined and slightly thickened.
- Assemble the Salad: In a large bowl, combine roasted veggies, cooled quinoa, chopped plant-based bacon, sliced red onions, and diced apples. Pour the dressing over everything and toss gently to combine. Finish with a generous sprinkle of fresh parsley.
Notes
- Rinse quinoa well before cooking to remove any bitterness and ensure fluffy texture.
- Do not overcrowd the baking sheet to allow even roasting and caramelization of vegetables.
- Use firm, crisp apples like Honeycrisp or Gala to maintain crunch and sweetness.
- Adjust the dressing’s sweetness and acidity gradually according to your taste.
- The salad can be served warm or at room temperature, allowing flavors to meld beautifully.
- For extra texture, garnish with toasted nuts or seeds and substitute parsley with fresh thyme or rosemary for flavor variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving to redistribute dressing.
- This salad is best fresh or refrigerated; freezing is not recommended due to texture changes.
- Reheat gently if desired and add fresh apples or crunchy toppings after warming to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, fall salad, roasted vegetables, apples, plant-based bacon, healthy salad, autumn recipe, gluten free
