As the cool breeze of autumn settles in, it’s time to embrace the season’s colors and flavors with a dish that’s as vibrant as the fall leaves. Our Autumn Pomegranate & Quinoa Salad is the perfect combination of cozy and refreshing, making it an ideal choice for any autumn gathering or a wholesome meal to enjoy at home. This salad brings together the nutty flavor of quinoa, the sweetness of roasted squash, the burst of tangy pomegranate seeds, and the delightful crunch of toasted pecans. Drizzled with a bright maple Dijon vinaigrette, this salad has the perfect balance of textures and tastes, offering a seasonal touch to your plate.
In this article, we’ll walk you through the step-by-step process of creating this delightful salad, from its origins to the ingredients needed, and offer tips, variations, and frequently asked questions to help you make this dish your own.
What is the Autumn Pomegranate & Quinoa Salad?
The Autumn Pomegranate & Quinoa Salad is a healthy, nutrient-packed salad that combines several autumn-inspired ingredients to create a dish that’s as delicious as it is beautiful. This salad features quinoa, a protein-packed grain, roasted butternut squash for a touch of sweetness, crisp greens for freshness, pomegranate seeds for a juicy burst of tartness, and toasted nuts for added crunch. Topping it all off is a maple Dijon vinaigrette, which provides a slightly tangy and sweet flavor profile that perfectly complements the dish.
Whether you’re preparing it as a light meal or a side dish for your Thanksgiving spread, this salad is a beautiful and tasty way to celebrate the flavors of fall.
The Origin of the Autumn Pomegranate & Quinoa Salad
Quinoa, a staple in South American cuisine, has gained popularity worldwide due to its impressive nutritional profile. It’s a versatile ingredient that can be used in a variety of dishes, from salads to soups, and is especially loved for being a gluten-free, protein-rich grain. Roasted butternut squash, which is often associated with fall, brings a sweetness and warmth to this salad, making it a comforting dish for the cooler months.
Pomegranate, a fruit that symbolizes abundance and health, adds a pop of color and a burst of juicy sweetness to the salad, making it a perfect ingredient for the fall season. The combination of quinoa, squash, greens, nuts, and pomegranate is not only beautiful but also packed with vitamins, antioxidants, and fiber.
Ingredients for Autumn Pomegranate & Quinoa Salad
This salad is full of flavor, texture, and nutrients. Below is a breakdown of the ingredients needed to prepare it:
For the Salad:
- 1 cup uncooked quinoa (yields approximately 3 cups cooked)
- 2 cups water or vegetable broth
- 1 cup roasted butternut squash, cut into ½-inch cubes
- 1 cup baby arugula or mixed greens
- ½ cup pomegranate seeds (arils)
- ½ cup crumbled feta or goat cheese
- ⅓ cup toasted pecans or walnuts, roughly chopped
- ¼ cup dried cranberries (optional for extra sweetness)
- 2 green onions, thinly sliced (optional)
For the Maple Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp lemon juice (or orange juice for a sweeter note)
- Salt and freshly ground black pepper, to taste
Step-by-Step Directions for Preparing Autumn Pomegranate & Quinoa Salad
Now that we have our ingredients, it’s time to dive into the cooking process! Follow these simple steps to prepare the perfect Autumn Pomegranate & Quinoa Salad.
1. Cook the Quinoa
To begin, rinse the quinoa under cold water using a fine mesh sieve to remove any bitter saponin coating. In a saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, remove it from the heat and fluff it with a fork. Let it cool slightly while you prepare the other ingredients.
2. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash into ½-inch cubes and toss them with olive oil, salt, and pepper. Spread the squash cubes in a single layer on a baking sheet and roast for about 20–25 minutes, flipping halfway through the cooking time. The squash should be tender and slightly caramelized when it’s done. Once roasted, allow it to cool slightly before adding it to the salad.
3. Prepare the Maple Dijon Vinaigrette
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper. Mix until the dressing is smooth and emulsified. This tangy and sweet vinaigrette will bring all the flavors together in perfect harmony.
4. Assemble the Salad
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, greens, pomegranate seeds, crumbled feta or goat cheese, chopped nuts, and any optional add-ins you’ve chosen (such as dried cranberries or sliced green onions). Drizzle the maple Dijon vinaigrette over the salad and gently toss to coat all the ingredients evenly.
5. Serve
Garnish your salad with extra pomegranate seeds, a sprinkle of feta or crumbled cheese, and a few more toasted nuts for added texture. The Autumn Pomegranate & Quinoa Salad can be served slightly warm, at room temperature, or chilled—whichever you prefer! It’s equally delicious either way.
Tips & Variations for the Autumn Pomegranate & Quinoa Salad
To make this salad your own, feel free to try some of these variations:
- Meal Prep: This salad can last up to 3 days in the fridge, making it perfect for meal prepping. Just be sure to store the dressing separately to keep the salad fresh.
- Vegan Option: If you’re looking for a vegan version, skip the cheese or substitute it with a plant-based feta alternative. Use maple syrup as the sweetener, which is already vegan-friendly.
- Flavor Boost: Want to add some extra flavor to the dressing? Try adding a few mint leaves or a pinch of cinnamon for a festive touch that pairs wonderfully with the other ingredients.
FAQs about The Recipe
Can I make the Autumn Pomegranate & Quinoa Salad ahead of time?
Yes, you can prepare the quinoa, roasted squash, and dressing ahead of time. Keep each component stored separately in the fridge. When ready to serve, assemble the salad, drizzle with dressing, and toss.
Can I use a different type of squash?
Absolutely! While butternut squash is a popular choice for this salad, you can use other varieties of squash, such as acorn or delicata, depending on what’s available.
Is there a way to make the salad spicier?
If you like a bit of heat, try adding a pinch of red pepper flakes to the dressing or sprinkle some chili powder over the roasted squash.
Can I make this salad gluten-free?
Yes, quinoa is naturally gluten-free, so this salad is already a great choice for anyone following a gluten-free diet.
Conclusion:
The Autumn Pomegranate & Quinoa Salad is the perfect dish to showcase the beauty and bounty of the fall season. It’s easy to make, incredibly flavorful, and packed with nutrients. Whether you’re preparing it for a holiday gathering, a quick weeknight meal, or meal prep for the week ahead, this salad is sure to impress. With its bright colors, diverse textures, and the delightful balance of sweet, savory, and tangy flavors, it’s the perfect way to celebrate autumn’s finest ingredients.
Give this recipe a try, and let it bring warmth and freshness to your table!
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Autumn Pomegranate & Quinoa Salad: A Fresh and Vibrant Fall Dish
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
The Autumn Pomegranate & Quinoa Salad is a healthy, nutrient-packed salad that combines several autumn-inspired ingredients to create a dish that’s as delicious as it is beautiful. This salad features quinoa, a protein-packed grain, roasted butternut squash for a touch of sweetness, crisp greens for freshness, pomegranate seeds for a juicy burst of tartness, and toasted nuts for added crunch. Topping it all off is a maple Dijon vinaigrette, which provides a slightly tangy and sweet flavor profile that perfectly complements the dish.
Ingredients
For the Salad:
1 cup uncooked quinoa (yields ~3 cups cooked)
2 cups water or vegetable broth
1 cup roasted butternut squash (½-inch cubes)
1 cup baby arugula or mixed greens
½ cup pomegranate seeds (arils)
½ cup crumbled feta or goat cheese
⅓ cup toasted pecans or walnuts, roughly chopped
¼ cup dried cranberries (optional for extra sweetness)
2 green onions, thinly sliced (optional)
For the Maple Dijon Vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp lemon juice (or orange juice for a sweeter note)
Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Quinoa
Rinse quinoa in a fine mesh sieve under cold water.
Combine quinoa and water (or broth) in a saucepan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes, until liquid is absorbed.
Remove from heat and fluff with a fork. Let cool slightly.
2. Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Toss squash cubes with a drizzle of olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Cool slightly before adding to the salad.
3. Make the Dressing
Whisk together olive oil, vinegar, maple syrup, mustard, lemon juice, salt, and pepper until smooth and emulsified.
4. Assemble the Salad
In a large mixing bowl, combine cooked quinoa, roasted squash, greens, pomegranate seeds, nuts, cheese, and any optional add-ins.
Drizzle with dressing and toss gently to coat.
5. Serve
Garnish with extra pomegranate seeds and a sprinkle of feta or nuts on top.
Serve slightly warm or chilled — it’s delicious either way!
Notes
For added crunch and flavor, sprinkle toasted pumpkin seeds or chopped walnuts on top. This salad pairs beautifully with roasted chicken or can be enjoyed on its own as a hearty, nutrient-packed meal.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Tossed / No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 280
Keywords: Autumn Pomegranate & Quinoa Salad
