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Mixed harvest quinoa salad tossed with brown butter Dijon vinaigrette, kale, squash, cranberries, white beans, and feta.

Harvest Quinoa Salad with Brown Butter Dijon Vinaigrette

5 from 2 votes
A nourishing, protein-packed harvest quinoa salad made with roasted squash, kale, white beans, hemp hearts, and tart roasted cranberries. Tossed in a warm, nutty brown butter Dijon vinaigrette, it’s simple, seasonal, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Video

Servings : 4 servings

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Ingredients

For The Salad
  • 1 cup quinoa, rinsed
  • 2 cups bone broth, or vegetable broth
  • 4 cups chopped kale, stems removed
  • 2 cups cubed butternut squash
  • 1 cup fresh cranberries, or ¼ cup dried cranberries if you prefer not to roast them
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbsp olive oil
  • 1 can white beans, drained and rinsed
  • ¼ cup roasted pumpkin seeds
  • 2 tbsp hemp hearts
  • 4 oz feta cheese, crumbled
For The Brown Butter Dijon Vinaigrette
  • 3 tbsp unsalted butter, if you prefer olive oil, that also works. skip the browning step.
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
Start Cooking

Instructions
 

  1. Cook the quinoa
    Add 1 cup quinoa and 2 cups bone broth (or vegetable broth) to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and cool.
    Fluffy cooked quinoa made with bone broth for the harvest quinoa salad.
  2. Season and roast the squash and cranberries
    On a sheet pan, toss 2 cups cubed butternut squash and 1 cup fresh cranberries with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp cumin, ½ tsp ground coriander, and a pinch of salt. Roast at 400°F (200°C) for 20 to 25 minutes until the squash is tender and the cranberries have burst.
    If using dried cranberries, do not roast them. Just add them in Step 6.
    Roasted butternut squash and burst cranberries seasoned with garlic, onion, cumin, coriander, and smoked paprika.
  3. Brown the butter & make the vinaigrette
    Add 3 tbsp butter to a small skillet over medium heat. Cook 3 to 4 minutes until golden and nutty. Remove from heat and let cool slightly.
    Whisk the browned butter with 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tbsp Dijon, and ¼ tsp salt until smooth and emulsified.
    Brown butter Dijon vinaigrette in a glass jar with a whisk, ready for the harvest quinoa salad.
  4. Assemble the salad
    Add the cooled quinoa, roasted squash, roasted fresh cranberries (or ¼ cup dried cranberries if using), 4 cups chopped kale, 1 cup white beans, ¼ cup pumpkin seeds, and 2 tbsp hemp hearts to a big bowl. Pour the vinaigrette on top and toss well.
    Sprinkle 4 oz crumbled feta over the salad before serving or portioning into containers.
    Fall Quinoa Salad

Nutrition

Calories: 614kcalCarbohydrates: 70gProtein: 30gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 40mgSodium: 599mgPotassium: 1204mgFiber: 13gSugar: 6gVitamin A: 10023IUVitamin C: 38mgCalcium: 360mgIron: 8mg

Notes

  • Protein boost: Cooking quinoa in bone broth helps the salad reach almost 30g protein per serving.
  • Dairy-free option: Replace butter with 3 tbsp olive oil and omit feta.
  • Meal prep: This salad stays fresh for up to 5 days. Kale holds up well even when dressed.
  • Optional add-ins: Roasted chickpeas, sliced pears, or toasted walnuts.