Meet the meal prep salad you’ll actually look forward to eating! This fall harvest quinoa salad is loaded with cozy fall flavors, a delicious mix of sweet and savory ingredients, and a maple Dijon dressing you’ll want to put on everything.
As a dietitian, I love that this salad is packed with protein and fiber to keep you full and satisfied for hours. And the best part? It holds up beautifully in the fridge, so you can make it once and enjoy craveworthy lunches all week.
If you need more filling salad recipes, try my kale white bean salad or pizza pasta salad.
A Cozy Fall Salad That’s Actually Filling
My husband and I genuinely get excited to eat this salad, and I think you will too! Here’s why it’s a favorite:
- Every bite is delicious. Sweet roasted potatoes, crunchy apples and pecans, salty feta, and chewy cranberries create the perfect mix of flavors and textures.
- It’s a meal, not just a salad. Chicken and quinoa add protein, while fiber-rich veggies and healthy fats make this a balanced lunch that actually satisfies.
- It tastes even better the next day. The quinoa soaks up that delicious maple Dijon dressing while the kale softens slightly. No soggy lettuce here!
- It’s easy to make your own. Swap the cheese, vegetables, nuts, or protein to suit your preferences or use what you already have.
Key Ingredient Notes
Kale: The perfect sturdy green for meal prep! Remove the tough stems and chop the leaves small. You can substitute arugula or another green, but kale holds up best for multiple days. PS. If you like kale you should try my kale white bean salad too!
Quinoa: Adds fiber, protein, and a satisfying texture. I like adding a little Better Than Bouillon to the cooking water for extra flavor, but it’s optional.
Sweet potato: Roast until tender and lightly browned for the best flavor. I leave the skin on for extra fiber! Butternut squash or other potatoes work too. If you love sweet potato recipes, you should try this burger bowl or my incredible sweet potato chili.
Apple: Honeycrisp is my favorite for its sweetness and crunch, but any apple works.
Chicken: Rotisserie chicken makes this recipe extra easy. Swap for chickpeas, cooked lentils, or beans if you want a vegetarian option.
Feta: Adds a salty contrast to the sweet ingredients. Goat cheese, shaved parmesan, or cubed aged cheddar are all delicious alternatives.
Pecans: Swap for any chopped nut or seed you enjoy.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How to Make Fall Harvest Quinoa Salad
Step 1: Cook quinoa and bake a cubed sweet potato.
Step 2: Meanwhile, whisk the dressing together in a small bowl.
Step 3: Add all salad ingredients to a large bowl and pour dressing over top.
Step 4: Toss to coat and enjoy!
Miranda’s Tips
Tips From My Test Kitchen
- Chop everything small. Cutting your ingredients into small, relatively uniform pieces means you get a little bit of everything in each bite. Trust me, it makes a difference!
- Remove the kale stems. They’re tough and unpleasant to chew. Strip the leaves from the stems before chopping for the best texture.
- Let the warm ingredients cool slightly. Your quinoa and sweet potatoes don’t need to be completely cold, but avoid adding them to the salad piping hot.
- Dress your salad ahead of time. The quinoa absorbs the dressing and the kale softens slightly, making this salad even more delicious the next day.
Storage and Meal Prep
This fall harvest quinoa salad is one of my favorite meal-prep lunches because it holds up so well in the fridge.
Store in an airtight container for up to 4 days. You can divide it into individual portions for grab-and-go lunches, or keep everything in one large container.
And don’t worry about storing the dressing separately! I actually recommend dressing the entire salad before refrigerating. This gives the quinoa time to absorb all that delicious maple Dijon flavor while the kale softens slightly.
In the mood for a creamy chicken salad instead? Make my jalapeno popper chicken salad, southwest chicken salad, or french onion chicken salad.
Common Questions
Absolutely! Swap the chicken for cubed tofu, cooked lentils, or your favorite beans. Use vegetable bouillon or skip the bouillon when cooking your quinoa.
Yes! Arugula, spinach, or your favorite salad greens will work. Just keep in mind that softer greens won’t hold up as well once dressed, so I recommend kale if you’re making this salad ahead for several days.
Nope! Because we’re chopping the kale into small pieces and tossing it with dressing, there’s no need to massage it separately. The dressing helps soften the leaves naturally as the salad sits.
Yes! It’s a great make-ahead option because it doesn’t wilt quickly like most green salads. You can assemble and dress it a few hours ahead, then refrigerate until you’re ready to serve.
More Filling Salads
Chicken Caesar Pasta Salad
Quinoa Edamame Salad
Italian Grinder Bean Salad
Broccoli Pasta Salad
Fall Harvest Quinoa Salad
Equipment
- small pot
- small mixing bowl or measuring cup
Ingredients
Sweet Potatoes
- 1 small sweet potato, cut into ½-inch cubes
- ½ Tbsp olive oil or avocado oil
- salt and pepper
Quinoa
- ¾ cup uncooked quinoa
- ½ tsp Better Than Bouillon chicken or vegetable base, optional
Salad
- 4 cups small chopped kale, de-stemmed and packed
- 2 cups diced cooked chicken, I use white meat from a rotisserie chicken (skin and bones removed)
- ½ large honeycrisp apple, or 1 small, diced small
- 1 small red onion, diced small
- ½ cup crumbled feta cheese
- ⅓ cup chopped pecans
- ¼ cup dried cranberries
Maple Dijon Vinaigrette
- ⅓ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp maple syrup
- 2 cloves garlic, minced
- ½ tsp salt, adjust to taste
- black pepper, to taste
Instructions
- Prepare quinoa: Cook quinoa according to package directions, adding bouillon to the water for additional flavor. Fluff with a fork and set aside.
- Roast sweet potatoes: In the meantime, position the oven rack to the middle and pre-heat to 400 F. Line a sheet pan with parchment paper. Add sweet potatoes to the pan and toss with olive oil, salt, and pepper. Bake for 25-35 minutes or until sweet potatoes are fork-tender and browned.
- Prepare dressing: Whisk all ingredients for maple dijon vinaigrette together in a small bowl or measuring cup. Taste, and adjust salt and pepper as desired.
- Assemble salad: Cool the quinoa and sweet potatoes for at least 10 minutes. Then, add them with the remaining salad ingredients to your large mixing bowl. Pour dressing over top and toss until well coated.
Notes
- I keep the skin on my sweet potato for extra fiber.
- Kale stems are very tough and hard to chew – make sure to de-stem it carefully.
- Your salad will stay good in the fridge for up to four days!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
