How to Make Fall Quinoa Salad with Poppy Seed Dressing - A Step-by-Step Guide

Autumn is a season that brings with it an array of vibrant colors, crisp air, and a bounty of hearty, nourishing foods. It's a time when we start to crave warm, comforting dishes that satisfy both our taste buds and our need for wholesome, nutritious meals. And what better way to embrace the flavors of fall than with a delicious and satisfying Fall Quinoa Salad with Poppy Seed Dressing?

This recipe is a celebration of all the wonderful ingredients that come into season during the fall...

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Ingredients

  • nonstick cooking spray
  • 1 medium sweet potato, peeled and chopped
  • ½ cup sliced Brussels sprouts
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 cup cold cooked quinoa
  • 1 (8 ounce) can sliced beets
  • ⅓ cup sweetened dried cranberries
  • ½ cup white vinegar
  • ⅓ cup white sugar
  • 1 tablespoon minced onion
  • 1 tablespoon poppy seeds
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ½ cup crumbled feta cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
  • Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
  • Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
  • While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
  • Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
  • Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.
  • Nutrition

    384 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 28mg
    • Sodium: 1081mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 5g
    • Total Sugars: 32g
    • Protein: 9g
    • Vitamin C: 13mg
    • Calcium: 219mg
    • Iron: 2mg
    • Potassium: 361mg