Autumn Quinoa Salad

by Kate on November 1, 2017

Autumn Quinoa Salad -

**Disclosure: Today’s post has been sponsored by Bob’s Red Mill. All opinions expressed here are my own. I truly love their products and use them regularly**

I absolutely love quinoa! It’s so healthy for you, high in protein and filling. The best thing about quinoa is you can jazz it up anyway you like. It’s a virtual blank canvas for whatever ingredients you’d like to mix in.

For this Autumn Quinoa Salad recipe, I paired my favorite fall ingredients with Bob’s Red Mill Tri-Color Quinoa. This winning combination makes a beautiful, filling vegetarian meal or you can pair it with your favorite chicken recipe then this salad makes a hearty side dish!

Autumn Quinoa Salad -

White, red and black quinoa add to the gorgeous presentation of this autumn salad when tossed with roasted butternut squash, sweet dried cranberries, tart apples and buttery toasted pecans. Olive oil and balsamic vinegar are the finishing touch that bring this autumn flavor explosion all together.

Bob’s Red Mill Tri-Color Quinoa is 100% whole grain that brings iron, fiber, and complete protein to the table. This Autumn Quinoa Salad recipe combines all my favorite flavors of the season in one healthy, gluten-free dish that’s sure to be a crowd-pleaser.

Autumn Quinoa Salad -



Hungry For More? Here Are Some Other Amazing Quinoa Recipes!

Apple Pie Quinoa - FoodBabbles.comApple Pie Quinoa

Southwest Quinoa Salad - FoodBabbles.comSouthwest Quinoa Salad

Balsamic Salmon Quinoa Salad - FoodBabbles.comBalsamic Salmon Quinoa Salad

Autumn Quinoa Salad

40 minutes

Autumn Quinoa Salad

Hearty quinoa salad filled with roasted butternut squash, dried cranberries, apples and toasted pecans.


  • 3 cups butternut squash
  • 2 cups uncooked Bob's Red Mill Tri-Color Quinoa
  • 1/2 cup dried cranberries
  • 1 cup diced granny smith apples
  • 1/4 cup minced red onion
  • 1/2 cup toasted pecans
  • salt and pepper, to taste
  • 1/4 cup + 1 tablespoon olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced


  1. Preheat oven to 400 degrees. In a large bowl, toss butternut squash with 1 tablespoon olive oil. Spread on a baking sheet and roast until squash is fork tender, about 25-30 minutes.
  2. While squash roasts, cook quinoa according to package directions.
  3. In a large bowl, toss together cooked quinoa, butternut squash, cranberries, apples, red onion and pecans.
  4. In a small bowl, whisk together remaining 1/4 cup olive oil, balsamic vinegar and garlic. Pour over salad and toss until evenly distributed. Season with salt and pepper to taste. Serve warm or at room temperature.

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