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Fall Quinoa Salad with Poppy Seed Dressing
Gluten Free
American

Fall Quinoa Salad with Poppy Seed Dressing

A vibrant autumn salad featuring roasted sweet potatoes and Brussels sprouts, fluffy quinoa, tangy beets, dried cranberries, and creamy feta cheese, all tossed in a homemade poppy seed dressing.
Gluten Free
American

Fall Quinoa Salad with Poppy Seed Dressing

A vibrant autumn salad featuring roasted sweet potatoes and Brussels sprouts, fluffy quinoa, tangy beets, dried cranberries, and creamy feta cheese, all tossed in a homemade poppy seed dressing.

40 mins

Prep Time

15 mins

Cook Time

Easy

Level

Serves 4

Servings

40 mins

Prep Time

15 mins

Cook Time

Easy

Level

Serves 4

Servings

This colorful fall quinoa salad brings together the best flavors of autumn in one satisfying bowl. Roasted sweet potatoes and Brussels sprouts add warmth and depth, while quinoa provides protein and a nutty texture. The combination of earthy beets, sweet dried cranberries, and creamy feta cheese creates a perfect balance of flavors. What really makes this salad special is the tangy poppy seed dressing that ties everything together beautifully. It’s perfect for meal prep, potluck dinners, or as a healthy lunch that actually keeps you full.

Ingredients

  • nonstick cooking spray
  • sweet potato
    2
    cups
  • Brussels sprouts
    2
    cups
  • olive oil
    2
    tablespoons
  • salt and pepper
    to taste
  • quinoa
    1
    cup
  • beets
    1/2
    cup
  • dried cranberries
    1/3
    cup
  • feta cheese
    1/4
    cup
  • apple cider vinegar
    3
    tablespoons
  • sugar
    2
    tablespoons
  • onion
    1
    tablespoon
  • poppy seeds
    1
    tablespoon
  • salt
    1/2
    teaspoon
  • dry mustard
    1/4
    teaspoon

Tips

  1. Swap feta for goat cheese or omit cheese entirely for a vegan version.

  2. Replace dried cranberries with pomegranate seeds for a fresh, tart twist.

  3. Add toasted pumpkin seeds or chopped walnuts for extra crunch and protein.

  4. Try roasted butternut squash or carrots instead of sweet potatoes.

Storage

Store in the refrigerator for up to 4 days in an airtight container. The salad actually improves in flavor after a day as the dressing has time to penetrate all ingredients. Bring to room temperature before serving or enjoy cold.

Steps:

Prepare the oven and baking sheet
Preheat your oven to 475°F (245°C). Spray a large baking sheet with nonstick cooking spray to prevent sticking.
Season and arrange vegetables
Place the cubed sweet potatoes and halved Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly.
Roast the vegetables
Roast in the preheated oven for 15-20 minutes, checking every 5 minutes to ensure they don't overcook. The vegetables should be tender and lightly caramelized. Remove from oven and let cool for 15-20 minutes.
Prepare the quinoa base
While the vegetables are cooling, place the cooked quinoa in a large mixing bowl. Stir in the diced beets and dried cranberries, mixing gently to combine.
Make the poppy seed dressing
In a separate bowl, whisk together apple cider vinegar, sugar, minced onion, poppy seeds, salt, and dry mustard until well combined and the sugar is dissolved.
Assemble and serve
Add the cooled roasted vegetables to the quinoa mixture. Pour the poppy seed dressing over everything and add the crumbled feta cheese. Mix gently to combine all ingredients. Serve at room temperature or chilled.

Nutritions

  • Calories

    384 kcal

    Energy

    1607 kJ

    Protein

    9 g

    Fat

    16 g

    Carbohydrates

    53 g

    Fiber

    7 g

    Sugars

    18 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Swap feta for goat cheese or omit cheese entirely for a vegan version.

  2. Replace dried cranberries with pomegranate seeds for a fresh, tart twist.

  3. Add toasted pumpkin seeds or chopped walnuts for extra crunch and protein.

  4. Try roasted butternut squash or carrots instead of sweet potatoes.

FAQ

Yes! This salad is perfect for meal prep. Make it up to 24 hours ahead and store in the refrigerator. The flavors actually improve as they meld together.
Rinse 1/2 cup dry quinoa, then cook in 1 cup water or broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Let it cool completely before using.
Fresh Brussels sprouts work best for roasting as they caramelize better. If using frozen, thaw and pat dry first, but expect a softer texture.
Yes, this quinoa salad is naturally gluten-free when made with certified gluten-free ingredients.