Why You’ll Love This Recipe

Packed with wholesome, nutrient-rich ingredients
Perfect balance of sweet, savory, creamy, and crunchy textures
Great for meal prep and make-ahead meals
Naturally vegetarian and easy to adapt for vegan diets
Ideal for fall gatherings, holiday meals, or everyday lunches
Loaded with protein, fiber, and seasonal flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups mixed greens
1 apple, diced
1/2 cup dried cranberries
1/2 cup pecans or walnuts, chopped
1 cup roasted butternut squash, cubed
1/4 cup red onion, thinly sliced
1/4 cup pumpkin seeds

For the Pumpkin Yogurt Dressing

1/2 cup plain Greek yogurt
1/4 cup pumpkin puree
1 tablespoon maple syrup
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

Combine the quinoa and water or vegetable broth in a saucepan.
Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove from the heat and let the quinoa rest for 5 minutes before fluffing with a fork.
Allow the quinoa to cool slightly.
In a small bowl, whisk together the Greek yogurt, pumpkin puree, maple syrup, lemon juice, cinnamon, salt, and pepper until smooth.
In a large serving bowl, combine the cooked quinoa, mixed greens, apple, dried cranberries, roasted butternut squash, red onion, pecans, and pumpkin seeds.
Drizzle the pumpkin yogurt dressing over the salad.
Toss gently until all ingredients are evenly coated.
Serve immediately or chill before serving.

Servings and timing

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Replace the apple with pear for a different seasonal flavor.
Add crumbled feta or goat cheese for extra creaminess.
Use dried cherries instead of cranberries.
Substitute almonds or walnuts for the pecans.
Add chickpeas for additional protein.
Include roasted Brussels sprouts for extra vegetables.
Make it vegan by using dairy-free yogurt.

Storage/Reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 4 days for the best texture.

If already dressed, the salad can be refrigerated for up to 2 days, though the greens may soften slightly.

This salad is best served chilled or at room temperature and does not require reheating.

Freezing is not recommended due to the fresh ingredients and yogurt-based dressing.

FAQs

Can I make this salad ahead of time?

Yes. Prepare the ingredients and dressing separately, then combine them just before serving.

Is Harvest Quinoa Salad with Pumpkin Yogurt healthy?

Yes. It contains whole grains, vegetables, fruit, healthy fats, and protein, making it a balanced meal.

Can I make this recipe vegan?

Absolutely. Simply use a plant-based yogurt alternative.

What type of quinoa should I use?

White, red, or tricolor quinoa all work well in this recipe.

Can I use canned pumpkin puree?

Yes. Canned pumpkin puree is convenient and works perfectly for the dressing.

What protein can I add?

Chickpeas, grilled chicken, turkey, tofu, or roasted tempeh are excellent additions.

How do I keep the salad fresh?

Store the dressing separately and toss the salad just before serving.

Can I use a different fruit?

Yes. Pears, pomegranate seeds, grapes, or dried figs are great alternatives.

Is this salad suitable for meal prep?

Yes. The ingredients hold up well for several days when stored properly.

What can I serve with this salad?

It pairs beautifully with roasted chicken, turkey, soup, sandwiches, or holiday main dishes.

Conclusion

Harvest Quinoa Salad with Pumpkin Yogurt is a flavorful and nourishing dish that brings together the best seasonal ingredients in one beautiful bowl. With fluffy quinoa, roasted squash, crisp fruit, crunchy nuts, and a creamy pumpkin-infused dressing, this salad offers a delightful mix of textures and flavors. Whether you’re preparing it for a holiday gathering, meal prep, or a healthy lunch, it’s a recipe that’s sure to impress and satisfy.

Harvest Quinoa Salad with Pumpkin Yogurt

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Harvest Quinoa Salad with Pumpkin Yogurt is a vibrant and nourishing salad featuring fluffy quinoa, roasted butternut squash, crisp apples, dried cranberries, crunchy nuts, and a creamy pumpkin yogurt dressing. Perfect for lunch, meal prep, or seasonal gatherings, it offers a delicious balance of sweet, savory, and tangy flavors.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Combine the quinoa and water or vegetable broth in a saucepan.
Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove from the heat and let the quinoa rest for 5 minutes.
Fluff the quinoa with a fork and allow it to cool slightly.
In a small bowl, whisk together the Greek yogurt, pumpkin puree, maple syrup, lemon juice, cinnamon, salt, and black pepper until smooth.
In a large serving bowl, combine the cooked quinoa, mixed greens, apple, dried cranberries, roasted butternut squash, red onion, pecans or walnuts, and pumpkin seeds.
Drizzle the pumpkin yogurt dressing over the salad.
Toss gently until all ingredients are evenly coated.
Serve immediately or chill before serving.

Notes

Replace the apple with pear for a different seasonal flavor.
Add crumbled feta or goat cheese for extra creaminess.
Use dried cherries instead of cranberries.
Substitute almonds or walnuts for the pecans.
Add chickpeas for additional protein.
Include roasted Brussels sprouts for extra vegetables.
Use dairy-free yogurt to make the recipe vegan.
Store the salad and dressing separately for up to 4 days.
Serve chilled or at room temperature.
Freezing is not recommended.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 14 g
Sodium: 280 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 6 g
Protein: 9 g
Cholesterol: 5 mg