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When crisp autumn air arrives, nothing warms you like a bowl packed with roasted vegetables, nutty quinoa, and silky lemon-tahini dressing. This Warm Quinoa & Roasted Veggie Fall Salad brings together earthy sweet potatoes, charred Brussels sprouts, and vibrant carrots with fluffy quinoa—tossed in a tangy, creamy dressing that ties everything together. It’s a nourishing dish hearty enough to stand on its own as a plant-based main or elegant enough as a side at Thanksgiving.
Why This Salad Works So Well for Fall
Autumn produce stars: Root vegetables shine this season, with naturally sweet and savory flavor profiles.
Comfort meets health: Roasted veggies bring cozy warmth while quinoa adds protein, fiber, and texture.
Bright dressing contrast: Lemon-tahini drizzle lifts the roasted flavors with acidity and creaminess.
Ultra-versatile: Serve warm as a main or side. Packs well for lunches and leftovers.
Great for everyone: Whole-food, plant-based, gluten-free—easy to adapt for different diets.
Ingredients You’ll Need
For the Salad
1 cup quinoa (uncooked), rinsed
2 to 2½ cups water or vegetable broth (for cooking quinoa)
2 medium sweet potatoes, peeled and diced
2 cups Brussels sprouts, trimmed and halved
3 large carrots, cut into bite-size pieces
2 tablespoons olive oil
Salt, pepper, and optionally smoked paprika or garlic powder
Optional mix-ins: chickpeas, kale, toasted nuts, pomegranate seeds
Lemon-Tahini Dressing
½ cup tahini
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons water (or more to adjust consistency)
1 small garlic clove, minced
1 teaspoon maple syrup or honey (optional for subtle sweetness)
Salt and pepper, to taste
Step-by-Step Instructions
Cook the Quinoa
In a saucepan, bring water or broth to a boil. Stir in rinsed quinoa, reduce to a simmer, cover, and cook until liquid is absorbed (about 15 minutes). Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
Roast the Vegetables
Preheat oven to 425°F (220°C). Toss the sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, pepper, and optional seasonings. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and golden.
Prepare the Lemon-Tahini Dressing
In a jar or bowl, whisk together tahini, lemon juice, water, garlic, and maple syrup until smooth. Season with salt and pepper, and thin with extra water as needed for drizzling.
Assemble the Salad
In a large serving bowl, combine the warm quinoa and roasted vegetables. Toss gently with lemon-tahini dressing until everything is coated. Sprinkle optional toppings like chickpeas, nuts, or pomegranate seeds. Serve immediately while warm.
Pro Tips & Serving Variations
Stir gently to avoid breaking quinoa but ensure dressing coverage.
Use a rimmed baking sheet for easy cleanup and even roasting.
Pre-chop vegetables for faster assembly if meal prepping.
Make it ahead: Roast veggies and cook quinoa separately; store chilled and warm portions before serving.
Protein boost: Add grilled chicken, chickpeas, or roasted tofu.
Greens upgrade: Stir in baby kale or spinach at the end for added freshness.
Global flavors: Swap lemon with lime and add cumin or paprika to roasted veggies for Mexican‑inspired spin.
Serving Suggestions
As a hearty main with sliced avocado or poached egg on top
As a side dish alongside roasted turkey, lentil loaf, or stuffed squash
In meal-prep bowls, divided into warm portions for grab-and-go lunches
Complementing soup dinner, such as butternut squash or tomato basil
Frequently Asked Questions
Can quinoa be substituted with other grains?
Yes—farro, bulgur, millet, or brown rice all work. Adjust cooking times accordingly.
Is the dressing gluten-free and vegan?
Yes! All core ingredients are plant-based and naturally gluten-free.
How long does the salad keep?
Store dressing separately. The roasted salad keeps 3–4 days in the fridge; revive with a quick reheat in skillet.
Can I use canned chickpeas or beans?
Absolutely—add them for additional texture and protein. Toss in after roasting or warm through with veggies.
Can I roast veggies ahead?
Yes. Vegetables can be roasted 1–2 days in advance and reheated or served slightly warm when tossing.
Nutritional Highlights (Approximate per Serving)
Protein-rich quinoa
Vitamins A, C, K, and fiber from vegetables
Healthy fats from olive oil and tahini
Balanced savory, tangy, and creamy profile
Plant-based, gluten-free, nut-inclusive (adaptable as needed)
Final Thoughts
This Warm Quinoa & Roasted Veggie Fall Salad is the embodiment of cozy fall eating—both nourishing and satisfying. With tender roasted vegetables, fluffy quinoa, and a zesty lemon-tahini dressing, every bite bursts with seasonal flavor and texture. Whether you need a wholesome lunch, a festive side for holiday feasts, or a comforting dinner bowl, this recipe delivers.
