Plant-Based Autumn Quinoa & Delicata Squash Salad

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roasted delicata squash & quinoa salad: the perfect cozy fall salad

there’s something about fall that just begs for hearty, warming salads, and this roasted delicata squash & quinoa salad is the answer.

it’s full of rich, earthy flavors, sweet and savory notes, and lots of texture.

it’s a dish that feels just right for cool-weather meals, whether you’re cozying up on a weekday or serving it as a holiday side dish.

taste & texture
this salad is a beeeeeautiful balance of flavors.

the roasted delicata squash brings a sweet caramelized edge, enhanced by the hint of maple syrup.

the quinoa adds a mild, nutty flavor, while the vegan feta brings a salty, tangy note.

juicy apples and chewy raisins offer a touch of sweetness, which pairs perfectly with the crunch of pumpkin seeds.

the maple-tahini vinaigrette ties everything together with its creamy and slightly sweet finish, making each bite incredibly satisfying.

why it’s perfect for fall & the holidays
this salad is packed with autumnal vibes, from the roasted delicata squash to the crisp apples and rich, warming flavors of maple and tahini.

the vibrant colors—golden squash, bright green spinach, and deep red apples—make it a gorgeous addition to any fall or holiday table.

it’s a perfect balance of light and hearty, so it can be served as a main dish or a side, offering a fresh and festive touch to any gathering.

nutritional benefits
this salad is not only delicious but also filled with nourishing ingredients.

quinoa provides a complete plant-based protein, packed with all nine essential amino acids.

delicata squash is rich in vitamins a and c, supporting immune health, while spinach adds an extra boost of iron and antioxidants.

the pumpkin seeds add healthy fats and additional protein, while apples bring fiber for digestion.

overall, it’s a well-rounded dish that will keep you feeling great during the colder months.

substitutions & plant-based protein options
if you want to switch up the ingredients, there are plenty of easy substitutions:

• swap delicata squash for butternut squash or sweet potatoes if that’s what you have on hand.
• for a nutty twist, replace the pumpkin seeds with chopped pecans or walnuts.
• cranberries can be used instead of raisins for a more tart bite.
• if you’re looking for extra protein, try adding roasted chickpeas or your favorite vegan chicken strips.
• you can also use arugula or kale instead of spinach for a different base.

how to make it
making this salad is simple. start by roasting the delicata squash with a touch of maple syrup and avocado oil until it’s tender and caramelized.

while the squash roasts, cook the quinoa and prepare the maple-tahini vinaigrette.

in a large bowl, combine the quinoa, spinach, apples, pumpkin seeds, vegan feta and raisins!

add the roasted squash and drizzle everything with the vinaigrette. give it a gentle toss, and you’re ready to enjoy!

storage
store any leftovers in an airtight container in the fridge for up to 3 days.

if you’re making it ahead, keep the vinaigrette separate and add it just before serving to keep the spinach fresh and crisp.

the flavors develop even more after a few hours, making it a great option for meal prep or next-day lunches.

if you like my Plant-Based Autumn Quinoa & Delicata Squash Salad, you’ll also love these other recipes of mine!

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Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

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Savory Vegan Protein-Packed Breakfast Sandwiches

Delicious Plant-Based Chickpea & Spinach Nuggets

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

Baked Sweet Potatoes with Nourishing Plant-Based Miso Basil Butter

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