Harvest Quinoa Salad with Pumpkin Yogurt Dressing

Why You’ll Love This Recipe

This salad captures the essence of autumn in every bite. The roasted butternut squash and beets add warmth and depth, while crisp apples, dried cranberries, and pecans contribute sweetness and crunch. The quinoa provides plant-based protein and a nutty texture, making the salad filling enough to serve as a main course. The pumpkin yogurt dressing is the highlight—creamy, tangy, slightly sweet, and spiced with pumpkin pie seasoning for a festive touch. It’s a beautiful dish that’s as flavorful as it is colorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dressing:

• 1 cup plain yogurt
• 1/2 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 tablespoons maple syrup
• 2 tablespoons unfiltered apple cider vinegar
• 2 tablespoons flax oil
• 1/4 cup water

For the salad:

• 2 cups romaine lettuce, chopped
• 2 cups cooked quinoa
• 2 cups roasted butternut squash
• 2 cups roasted red beets
• 1 Fuji apple, diced
• 1/4 cup pecans
• 1/4 cup dried cranberries

Directions

1. Prepare the dressing: In a blender or food processor, combine the yogurt, pumpkin puree, pumpkin pie spice, maple syrup, apple cider vinegar, flax oil, and water. Blend until smooth and creamy. Adjust sweetness or tanginess to taste.
2. Assemble the salad: In a large serving bowl, layer the romaine lettuce, quinoa, roasted butternut squash, roasted beets, diced apple, pecans, and dried cranberries.
3. Drizzle the pumpkin yogurt dressing generously over the salad. Toss gently to combine.
4. Serve immediately, or chill for 15 minutes before serving to allow the flavors to meld.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Cook time: 30–40 minutes (for roasting squash and beets, if not prepped ahead)
Total time: 50–60 minutes

Variations

• Swap the pecans for walnuts or almonds.
• Use spinach or kale instead of romaine for a heartier base.
• Add goat cheese or feta for a creamy, tangy element.
• Replace dried cranberries with dried cherries or raisins.
• Add chickpeas or grilled chicken for extra protein.

Storage/Reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed cold or at room temperature. Once dressed, the salad should be eaten within 24 hours for optimal freshness. The dressing can be stored for up to 5 days.

FAQs

Can I make this salad ahead of time?

Yes, prep the components in advance and store them separately. Assemble just before serving.

Can I roast the squash and beets together?

Yes, but keep them on separate pans since beets may bleed color onto the squash.

Is this salad vegan?

It can be made vegan by using dairy-free yogurt in the dressing.

Can I use another grain instead of quinoa?

Yes, farro, bulgur, or brown rice are excellent alternatives.

How do I keep the apples from browning?

Toss the diced apples in a little lemon juice before adding them to the salad.

Can I use canned pumpkin puree?

Yes, canned pumpkin works perfectly for the dressing.

What’s the best way to roast the vegetables?

Toss with olive oil, salt, and pepper, then roast at 400°F for 25–30 minutes until tender and caramelized.

Can I add greens other than romaine?

Yes, kale, arugula, or mixed baby greens are great options.

Is flax oil necessary?

It adds healthy fats, but you can substitute olive oil if preferred.

Can I serve this warm?

Yes, assemble the salad with warm roasted vegetables and quinoa for a cozy variation.

Conclusion

Harvest Quinoa Salad with Pumpkin Yogurt Dressing is a festive, nourishing dish that celebrates fall flavors and textures. With roasted vegetables, crisp apples, quinoa, and a creamy spiced dressing, it’s as beautiful as it is satisfying. Perfect for a holiday table or a hearty everyday meal, this salad is sure to impress with its balance of flavor, nutrition, and seasonal flair.

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