Name: Autumn Quinoa Salad with Honey Mustard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups water or low-sodium broth; 1 butternut squash, cubed; 2 carrots, sliced; 1 red onion, diced; 1–2 tablespoons olive oil; 1 teaspoon salt; 3 tablespoons olive oil (for dressing); 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 teaspoon whole-grain mustard; Salt and pepper to taste; 1 apple, chopped; ½ cup toasted pecans; ¼ cup chopped parsley

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Autumn Quinoa Salad with Honey Mustard Dressing is a bright, grain-forward salad that pairs warm roasted vegetables with a tangy-sweet dressing. I’ve made this multiple times for weeknight dinners and weekend potlucks because it holds up well and keeps its texture. If you enjoy bold dressings on seasonal salads, this recipe echoes the same balance you find in my festive pomegranate salad but with autumn vegetables and quinoa.

Why Make This Recipe

Flavor balance: roasted squash and apples add caramelized sweetness that the honey mustard dressing cuts through with bright acid.
Nutrition: quinoa provides complete plant protein while the vegetables add fiber and vitamins.
Make-ahead convenience: it keeps well for 2–3 days, making it great for lunches or batch cooking.
Versatility: serve warm, room temperature, or chilled for picnics and potlucks.
Personal insight: I love this recipe because the dressing livens up leftovers — a spoonful wakes up cool quinoa and soft roast veggies in seconds.

Recipe Overview

Prep time: 15 minutes.
Cook time: 25–30 minutes (roasting + quinoa).
Total time: about 45 minutes including cooling.
Servings: 4–6 as a side, 2–3 as a main.
Difficulty: Easy.
Method: Roast seasonal root vegetables at 400°F (200°C), cook quinoa on the stovetop (1 cup quinoa to 2 cups water, simmer 15 minutes), then toss warm quinoa with roasted veg, apples, herbs, and a honey mustard vinaigrette.

My Experience Making This Recipe

I tested this salad several times, adjusting roasting time and dressing ratio until the vegetables and quinoa tasted balanced. Early versions were either too sweet or too oily; dialing the vinegar and using a blend of Dijon and whole-grain mustard fixed the flavor and texture. The final version holds well in the fridge without going soggy.

How to Make Autumn Quinoa Salad with Honey Mustard Dressing

Start by preheating the oven to 400°F (200°C) and roasting cubes of butternut squash, carrots, and red onion tossed with 1–2 tablespoons olive oil and a pinch of salt for 20–25 minutes. While the vegetables roast, rinse 1 cup quinoa under cold water, then simmer it in 2 cups water (or low-sodium broth) for 15 minutes, cover, and let rest 10 minutes off the heat. Whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, and salt and pepper to taste; toss with the warm quinoa and roasted vegetables, fold in chopped apple, toasted pecans, and chopped parsley, then adjust seasoning before serving.

Expert Tips for Success

Rinse quinoa thoroughly in a fine-mesh sieve to remove bitterness from the natural saponins; this improves flavor and mouthfeel. For more ideas on crunchy textures and dressings, I often reference my Crunchy Thai chicken salad for layering contrasts.
Roast vegetables on a single layer using a rimmed baking sheet so they caramelize instead of steam; use 400°F (200°C) and flip once halfway through.
Emulsify the dressing by whisking the mustard and vinegar first, then slowly streaming in the oil — this gives a creamy, stable vinaigrette that clings to quinoa.
Toast nuts in a dry skillet over medium heat for 3–4 minutes until fragrant to boost flavor, and add them just before serving to keep them crisp.
Use a fork to fluff quinoa after it rests; this prevents a gummy texture and helps the dressing coat individual grains.

How to Serve Autumn Quinoa Salad with Honey Mustard Dressing

As a main dish, serve it warm with a handful of baby spinach or arugula and a soft-boiled egg for extra protein.
As a side, it pairs well with roasted chicken, grilled fish, or a simple pan-seared pork chop. For plating ideas and dressings that complement grilled proteins, check this Taco salad with Catalina dressing.
Make it a fall spread: offer bowls of crumbled feta, extra toasted pecans, and lemon wedges so guests can customize.
Presentation tip: serve on a shallow platter, scatter fresh herbs and pomegranate arils for color, and drizzle a bit of extra dressing right before serving.

Storage and Reheating Guide

Store in an airtight container in the refrigerator for up to 3 days; keep dressing separate if you prefer a firmer roasted texture. For longer storage, you can freeze the roasted vegetables (not the dressing) for up to 2 months in freezer bags — thaw in the fridge and reheat gently. To reheat, warm the roasted veg on a baking sheet at 350°F (175°C) for 8–10 minutes or microwave in 30-second bursts; toss again with fresh dressing and add crunchy toppings after reheating.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free when using certified gluten-free quinoa.
Dairy-free: Omit cheese or substitute with dairy-free crumbles; the dressing contains no dairy.
Add protein: Stir in warmed chickpeas, shredded rotisserie chicken, or pan-seared tofu for a heartier meal.
Swap flavors: Replace apples with roasted pears and add a splash of maple syrup to the dressing for a deeper autumn profile similar to my irresistible carrot salad adaptations.

Nutritional Highlights

This salad is high in plant-based protein and fiber thanks to quinoa and vegetables, and it provides healthy fats from olive oil and nuts. Allergen notes: contains mustard and tree nuts if you include pecans; omit nuts to make it nut-free. Portion guidance: a 1½-cup serving makes a satisfying side, while 2 cups work well as a main for most adults.

Troubleshooting Common Issues

Mushy quinoa: If quinoa turns gummy, you likely used too much water or stirred while cooking; use a 1:2 ratio, simmer gently, and fluff with a fork after resting.
Soggy salad: Don’t add dressing to piping-hot quinoa and vegetables; cool slightly or toss a portion of dressing first, then add more as needed.
Bland dressing: Increase acid (apple cider vinegar or lemon juice) by 1 teaspoon at a time and add a pinch of salt to brighten flavors.

Frequently Asked Questions

Q: Can I make this salad entirely ahead of time?
A: Yes — roast the vegetables and cook the quinoa up to 2 days ahead. Store them separately and combine with dressing and crunchy toppings just before serving to keep textures fresh.

Q: What’s the best way to reheat leftovers without losing texture?
A: Reheat roasted vegetables on a baking sheet at 350°F (175°C) for 8–10 minutes to revive caramelization; add roasted veg to cooled quinoa, then toss with fresh dressing and add nuts after reheating.

Q: Can I use other grains instead of quinoa?
A: You can substitute farro, barley, or bulgur — adjust liquid and cooking time (e.g., farro often needs 3 parts water to 1 part grain and 20–30 minutes simmer). Note: those grains are not gluten-free unless specified.

Q: How do I adjust the dressing if I don’t have whole-grain mustard?
A: Use 1½ teaspoons Dijon and ½ teaspoon honey for texture, or add a small pinch of mustard powder; always taste and balance with an extra teaspoon of vinegar or honey as needed.

Conclusion

If you want another honey mustard quinoa idea to compare dressing styles and roasted vegetable combos, I like the approach in this Honey Mustard Roasted Root Quinoa Salad Recipe – Litehouse, which inspired some of my roasting and dressing ratios.

Autumn Quinoa Salad with Honey Mustard Dressing