Roasted Vegetable and Quinoa Harvest Salad – Cozy, Nourishing & Full of Fall Flavor

Roasted Vegetable and Quinoa Harvest Salad

This Roasted Vegetable and Quinoa Harvest Salad is the ultimate fall comfort bowl warm, hearty, and bursting with seasonal goodness. Tender roasted carrots, potatoes, and Brussels sprouts meet fluffy quinoa and a creamy maple-tahini dressing that ties it all together beautifully. It’s plant-based, gluten-free, and perfect for Fall Salad Recipes Autumn or cozy weeknight dinners. Packed with texture, flavor, and nutrients, this salad is proof that healthy eating can be deeply satisfying and downright delicious.

Prep Time: 5 min | Cook Time: 25 min | Total Time: 30 min | Servings: 4 | Calories: 530 kcal

Ingredients

For the Vegetables

• 4 medium carrots, peeled and quartered
• 1½ cups baby yellow potatoes, quartered
• 2 tbsp maple syrup (divided)
• 2 tbsp olive oil (divided)
• 1 pinch sea salt and black pepper
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 2 cups Brussels sprouts, halved

For the Quinoa

• 1 cup white quinoa, rinsed and drained
• 1¾ cups water
• 1 pinch sea salt

For the Sauce

• ½ cup tahini
• Juice of 1 medium lemon (~3 tbsp)
• 2–3 tbsp maple syrup
• 2–4 tbsp warm water (to thin)

Optional for Serving

• Fresh herbs (parsley, thyme, or rosemary)
• Pomegranate arils for garnish

Step-by-Step Instructions

1.Roast the vegetables:
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Add carrots and potatoes, then drizzle with 1 tbsp maple syrup, 1 tbsp olive oil, salt, pepper, and rosemary. Toss to coat and roast for 12 minutes.

2.Add Brussels sprouts:
Remove the pan and add Brussels sprouts. Drizzle with the remaining maple syrup and olive oil, season again, and toss gently. Roast for 10–12 minutes more, until the veggies are golden and tender.

3.Cook the quinoa:
While the veggies roast, heat a saucepan over medium heat. Lightly toast rinsed quinoa for 2–3 minutes to enhance flavor, then add water and salt. Bring to a simmer, cover, and cook for 18–22 minutes, until the liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.

4.Make the dressing:
In a small bowl, whisk together tahini, lemon juice, and maple syrup. Add warm water gradually until the dressing is creamy yet pourable. Adjust seasoning add more lemon for tang or maple syrup for sweetness.

5.Assemble the salad:
Divide quinoa into bowls, top with roasted veggies, and drizzle generously with tahini dressing. Garnish with fresh herbs and pomegranate arils for color and a touch of sweetness.

Pro Tip: Serve this warm for cozy comfort or chill it for a refreshing Fall Harvest Salad option!

Pro Tips

• Meal prep magic: Keeps well in the fridge for up to 3 days — perfect for easy lunches.
• Add protein: Top with chickpeas, lentils, or grilled tofu for a heartier main dish.
• Flavor boost: Sprinkle with toasted pumpkin seeds or a touch of smoked paprika.
• Holiday-ready: A stunning vegan dish for Thanksgiving Salad Recipes or Fall Salads For A Crowd.

Nutrition Info (Per Serving)

Disclaimer: Nutrition info is estimated and may vary based on ingredient choices.

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Conclusion – Warm, Wholesome & Wonderfully Satisfying

This Roasted Vegetable and Quinoa Harvest Salad is everything a fall meal should be cozy, colorful, and full of good-for-you ingredients. The combination of caramelized veggies, nutty quinoa, and creamy maple-tahini dressing makes it a true seasonal favorite. Whether served warm for dinner or chilled for lunch, it’s one of those Fall Salad Recipes Autumn that never disappoints simple, stunning, and seriously delicious!

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