Fall Harvest Quinoa Salad

This Fall Harvest Quinoa Salad is loaded with roasted sweet potato cauliflower, chickpeas and kale all tossed in a creamy lemon tahini dressing. It comes together in just 40 minutes, packs 15 grams of protein per serving and is perfect for meal prep.

Notes From My Kitchen

I first shared this recipe on the Choosing Chia Instagram last year and you all loved it so much that it needed a permanent home on the blog! I’ve made a lot of quinoa salads over the years, from my Mediterranean Quinoa Salad to this Thai Peanut Quinoa Salad, but this one is my absolute favourite to made during the Fall with all my autumn produce.

I originally made this recipe with plain chickpeas added right in, but tested out a version with roasted chickpeas which just brings this salad to a whole other level.

This fall quinoa salad is also easy to customize with your favourite veggies and won’t get soggy, so it holds up beautifully in the fridge for lunches all week! You can enjoy it warm, right after the veggies come out of the oven, or cold straight from the fridge.

Key Ingredients & Substitutions

• Sweet potato and cauliflower: Roasting brings out their natural sweetness and gives them crispy, golden edges. Butternut squash, delicata squash or Brussels sprouts all work well too!
• Chickpeas: You can add them straight from the can, but I highly recommend roasting them with the veggies for extra crunch. They’re so good! You can also use the crispy chickpeas in my Chickpea Halloumi Salad.
• Kale: Curly or lacinato kale both work. Remove the tough stems and chop it finely. Baby spinach or arugula can be used instead, but they’re more delicate and best eaten the same day. If you have leftover kale it’s great tossed into my Tuscan White Bean Soup.
• Parmesan flakes: Adds a salty, savoury bite. Feta or goat cheese are delicious alternatives. Use a vegetarian Parmesan if needed, or skip the cheese for a dairy-free salad.

How To Make A Fall Harvest Quinoa Salad

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

Step 1: Add the cauliflower florets, cubed sweet potato and chickpeas to a baking sheet.

Step 2: Roast for 20 to 30 minutes, until tender and golden at 425°F.

Step 3: Add the lemon maple tahini dressing ingredients to a mixing bowl or jar.

Step 4: Mix to combine.

Step 5: Add all the salad ingredients to a large mixing bowl.

Step 6: Add the dressing and toss together.

Recipe Variations

• Switch up the veggies: Try roasted butternut squash, delicata squash, Brussels sprouts, beets, red onion or carrots in place of (or alongside) the sweet potato and cauliflower.
• Add fresh fruit: Diced apple, pear or pomegranate seeds add a juicy, crisp contrast. My Kale Quinoa And Apple Salad is a great one if you love that combo.
• Boost the protein: Add shredded or grilled chicken, crumbled turkey sausage, a soft-boiled egg or baked salmon to make it an even more filling dinner.
• Switch the cheese: Crumbled feta, goat cheese or cubes of pan-fried halloumi all work well, or skip the cheese for a dairy-free version.
• Change the crunch: Swap the walnuts for pecans, pepitas, sunflower seeds or toasted almonds.