Fall Harvest Butternut Squash & Quinoa Salad

Last Updated on October 7, 2025 by Christin Gillespie

This Fall Harvest Butternut Squash & Quinoa Salad is a must-make seasonal vegan recipe packed with flavor & texture. Made with roasted butternut squash, fluffy quinoa, massaged kale, shredded Brussels sprouts, crisp apples, crunchy pecans, pumpkin seeds, & a tangy apple cider vinaigrette, it’s the perfect healthy & hearty salad for gatherings, meal prep & holiday entertaining!

Get ready to fall in love with your new favorite seasonal vegan salad! This Fall Harvest Butternut Squash & Quinoa Salad quickly became my go-to recipe for healthy, plant-based meals. It’s packed with all the best flavors of fall, & every ingredient is tossed in a tangy apple cider vinaigrette that brings everything together beautifully.

Featuring roasted butternut squash, fluffy quinoa, massaged kale, shredded Brussels sprouts, crisp apples, crunchy pecans, & pumpkin seeds, this salad offers a mega-yummy mix of textures & nutrients.

Not only is it vibrant & nourishing on the plate, but it’s also a hearty, wholesome dish perfect for fall gatherings, meal prep, & holiday entertaining. Trust me—once you try this healthy vegan salad, it’ll be a seasonal staple in your kitchen too!

The Fall Salad You’ll Want to Eat All Season

• Full of Seasonal Goodness: Roasted butternut squash, crisp apples, & shredded Brussels sprouts deliver the true taste of fall in every bite.
• 100% Plant-Based & Vegan: Ideal for clean eating lifestyles this fall season.
• Versatile & Satisfying: Great as a quick weeknight side, a wholesome meal prep option, or an impressive dish for holiday gatherings!

Ingredients

• Organic Quinoa: Gives a nice nutty flavor plus protein & fiber. Use white, red, or a mix—whatever you’ve got works great.
• Organic Butternut Squash: Roasted to bring out its natural sweetness & a nice, satisfying bite that goes great with all the other fresh flavors.
• Organic Kale: We massage the kale to soften its tough leaves & reduce bitterness, making it tender, easy to digest, & way more enjoyable.
• Organic Brussels Sprouts: Thinly shredded for a satisfying crunch that complements the kale perfectly.
• Organic Apple: Provides a crisp crunch & a touch of natural sweetness that perfectly balances the roasted squash. Honeycrisp is my favorite, but any apple will do.
• Organic Raw Pecans & Pumpkin Seeds: Add buttery, nutty flavor & crunchy texture to every bite.
• Organic Apple Cider Vinaigrette: This tangy-sweet vinaigrette brings it all together, lightly coating the salad without overpowering the fresh flavors.
• Organic Avocado Oil: My favorite oil for baking since it handles high heat without breaking down.

How to Make

1. Quinoa. Cook quinoa according to package instructions. Set aside.
2. Roasted Butternut Squash. Preheat the oven to 425°F (220°C). Spread the chopped butternut squash on a baking sheet. Drizzle with avocado oil & seasonings. Toss to coat evenly, then roast for 20–25 minutes, flipping halfway through, until tender & golden brown.
3. Kale & Brussels Sprouts. Add chopped kale & shredded Brussels sprouts to a large bowl. Squeeze in fresh lemon juice & massage with clean hands for 1–2 minutes until the greens soften & wilt slightly.
4. Apple Cider Vinaigrette. In a small bowl, whisk together the vinaigrette ingredients.
5. Serve. Divide the massaged kale & Brussels sprouts between bowls. Top with the chopped apple, roasted butternut squash, vinaigrette, pecans, & pumpkin seeds. Enjoy!

Secrets to Nailing This Vegan Fall Salad Recipe

• Choose Fresh Ingredients: Use fresh, organic produce for the best flavor & nutrition.
• Massage the Kale Well: Don’t skip massaging the kale—it softens the leaves & makes the salad easier to eat.
• Use High-Quality Vinaigrette Ingredients: Opt for organic extra-virgin olive oil, pure maple syrup, & good-quality mustard for the best-tasting vinaigrette.

Storing

This seasonal salad tastes amazing warm, right after roasting the butternut squash, but it’s equally delicious chilled once the flavors have melded. 

Storing. Store the salad in an airtight container in the fridge for up to 3–4 days. For best results, keep the apple cider vinaigrette separate & toss it with the salad just before serving to prevent sogginess.

Reheating. If you prefer a warm salad, gently reheat the roasted butternut squash in the oven before adding it back to the salad base. Avoid reheating the entire salad with vinaigrette to maintain fresh textures.

Must-Try Quinoa Salad Recipes for Clean Eating

• Roasted Rainbow Vegetable & Quinoa Kale Salad
• White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette
• Roasted Purple Sweet Potato & Quinoa Power Salad
• Roasted Broccoli & Sweet Potato Quinoa Kale Salad with Maple Dijon Balsamic Dressing

Sharing Is Caring!

If you make this Fall Harvest Butternut Squash & Quinoa Salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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