Harvest Quinoa Salad | Cook for Your Life
quinoa Harvest salad

Harvest Quinoa Salad

Rated 4.6 out of 5
4.6 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This beautiful, seasonal and nutritious Quinoa Salad can be a lot of fun for a Harvest party. It is rich in vitamins A & C, and quinoa provides complete protein for a perfect meal....


  • 1½ cups butternut or kabocha squash, cut into ½-inch chunks
  • 1½ cups carrot, cut into ½-inch chunks
  • 1½ cups sweet potato, cut into ½-inch chunks
  • 1 teaspoon olive oil
  • Salt, to taste
  • 2 teaspoons fresh thyme leaves
  • 2 cups cooked Basic Quinoa
  • 2 medium shallots, halved and sliced
  • ½ cup toasted hulled pumpkin seeds (pepita), divided
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
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Nutrition Facts


403 cals


16 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g


54 g


5 g


8 g


13 g


450 mg


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Toss the squash, carrot and sweet potato with 1 teaspoon of olive oil, a generous pinch of salt and thyme. Spread in a single layer onto the prepared baking sheet. Bake for 30 minutes, then turn the vegetables and add the shallots to baking pan, and roast for another 15 minutes.
  3. Meanwhile, blend half the pumpkin seeds with the 3 tablespoons of olive oil, lemon juice, salt and pepper. Stir into the cooked quinoa.
  4. When the vegetables are done, let cool slightly, then add to the quinoa with the remaining pumpkin seeds. Mix well, serve warm or at room temperature.

Chef Tips

Try this with other Fall root veggies like parsnips or golden beets. Use the Basic Quinoa recipe for all three colors of quinoa, white, red and black – they all cook the same way.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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