This is fall in a bowl if ya ask me! I love prepping quinoa to have for the week because its so easy to pair with any protein! This Harvest Quinoa Salad makes for an easy fall inspired side dish to have prepped for the week or serve at your next gathering! The dressing is light and delicious with this mix of quinoa, shredded Brussels sprouts and pomegranate seeds.
Harvest Quinoa Salad
When I was little, I used to get the candied walnuts at any sports game..you know the ones where they have walnuts, pecans, cashews all covered in all the sugar but the smells get you EVERY time!? Yeah that was me. But they’re so dang good. So I decided to make my own & let me tell ya these are good!! I mean I don’t think they can beat the ones at the ballpark, but at least they make ya feel better after you eat them. Anyways, I hope you love this salad! It would even be perfect for Thanksgiving & I’m sure the whole family will love it!
What you need for Harvest Quinoa Salad:
- Tri-color quinoa: this grain is great to add in salads and great base for this one!
- Pomegranate seeds: one of my favorite things about fall/winter salads and they add a delicious touch to this salad.
- Shredded Brussels sprouts: A quick sauté of these work well in so many recipes and perfect for fall dishes.
- Honeycrisp apple: it’s honeycrisp apple season and these are delicious in this salad!
- Pecans: you can use any nut for the “candied” option but I like to use pecan pieces.
- Dijon Mustard: a great addition the maple mustard dressing that this salad is tossed with.
- Olive oil: a dressing must!
- Maple syrup: this adds the perfect amount of sweetness to the dressing.
- Apple Cider Vinegar: just a touch of this to add to the dressing!
- Sea salt, garlic powder
What you need for Candied Pecans:
- Pecan pieces
- Maple syrup
- Coconut Sugar
Best way to store this salad:
I recommend storing this salad in a sealed glass container to maintain freshness! These also make for great storage in the fridge too. I like to use these. Or if you want a variety of sizes to choose from, I like these!
Where can I find shredded Brussels sprouts?
I pick up a bag of shredded Brussels sprouts at Trader Joes! A lot of grocery stores will carry them but you can also put regular Brussels sprouts into a food processor or high speed blender too.
Do I have to use tri-color quinoa?
No! You can use any kind of quinoa, but I prefer this one. If you’d like to change the quinoa for farro, that will work well too.
What you used to make this salad:
How long will this Harvest Quinoa Salad last?
This salad will last for up to 3-4 days in the fridge! It makes for a great salad to prep for the week and serve alongside your meals all week long.
How to make this into a meal:
- Top it with salmon!
- Add in grilled chicken or chicken strips
- Pair it alongside a sandwich or wrap
- Serve as a side dish to your gathering spread!
Looking for more fall recipes? Try these!
Looking for more salad ideas? Try these salads on One Balanced Life:
- Warm Brussels & Quinoa Salad
- Sweet Potato Chickpea Salad with Maple Tahini
- Harvest Cobb Salad
- BBQ Chicken Chopped Salad
- Buffalo Chicken Salad
- 2 cups cooked tri-color quinoa
- 2 cups vegetable broth (I cooked the quinoa in this but you can also do water)
- 1/2 cup pomegranate seeds
- 1 bag 10 oz shredded Brussels sprouts
- 1/2 honeycrisp apple
- 1/2 cup pecan pieces
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- For the dressing:
- 2 1/2 tbsp dijon mustard
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup + 1 tsp
- 1/4 tsp sea salt
- 2 tbsp water
- Cook quinoa according to package. I cooked mine in vegetable broth for more flavor, but you can also do water.
- Prepare shredded brussels sprouts in pan on stove. Quickly saute by heating pan to medium high heat with a little avocado oil, sea salt and pepper.
- Prepare dressing by combining ingredients. Set aside.
- Preheat oven to 350 degrees.
- In small bowl, mix together maple syrup, coconut sugar and cinnamon. Mix with pecan pieces to completely coat.
- Place on baking sheet with silicone baking sheet to prevent from sticking. Bake pecans for 10 minutes (flipping halway through). Once removing from the oven, continue to stir and mix to prevent from sticking to pan.
- In large bowl, add cooked quinoa, sauteed shredded brussels sprouts, chopped apple, pomegranate seeds and candied pecans.
- Pour dressing on to mix. Place in the fridge!
until next time...