Get ready for all your Autumn salad dreams to come true!

Hearty kale, peppery arugula, crisp romaine, chewy quinoa, crunchy apple, sweet pecans, caramelized squash, salty feta, roasty pumpkin seeds and a zingy apple cider vinaigrette!? It’s everything a salad should be!

Alright, it’s time to make it! Let me know if you make this recipe by tagging me on insta!

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Harvest Quinoa Salad with Roasted Delicata Squash

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  • Author: Erica Baty
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 30-40 minutes
  • Yield: 24 salads 1x


As many fall flavors as you can fit in a bowl, this salad is sure to be on your list of dinner staples!





  • 1 bunch Tuscan kale, ribs removed and sliced
  • 4 cups other leafy greens (arugula, romaine, spring mix, etc)
  • 1/2 tablespoons extra virgin olive oil
  • squeeze of lemon
  • pinch of salt


  • 1 delicata squash, sliced
  • 12 tablespoons extra virgin olive oil
  • 1/2 teaspoon each kosher salt and fresh cracked pepper


  • 1.5 cups pecans
  • 1.5 tablespoons brown sugar
  • 12 tablespoons water


  • 1 tablespoon grainy mustard
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 5 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • 1 apple, chopped
  • 3 tablespoons pepitas (roasted pumpkin seeds)
  • 2oz feta, crumbled
  • cooked grain of choice (quinoa, farro, wild rice, couscous, etc)



In a large bowl drizzle kale with olive oil, squeeze with lemon and sprinkle with salt. Using your hands massage the kale until it begins to soften and break down, about 5-7 minutes. Add the rest of the greens, toss to combine and set aside.


Preheat oven to 425 degrees. Toss squash with olive oil, salt and pepper. Arrange on a lined baking tray and roast for 25 minutes until beginning to brown and caramelize.


Heat a skillet over medium low heat and add pecans. Toast nuts until fragrant, stirring every 30 seconds or so, being careful not to burn, for a total of about 4-5 minutes. Add the sugar and water (it will bubble!) and stir quickly to combine and coat the pecans. Once they are evenly coated, remove and spread on a piece of parchment paper to cool.


Whisk all dressing ingredients together. Season to taste if needed. (more vinegar will make it tangier, more maple will make it sweeter, more pepper to make it spicier and salt for more flavor)


Fill a bowl with greens. Top with your grain of choice (I used quinoa!), roasted squash, apple, pecans, pepitas and feta. Drizzle with dressing and toss to combine!


To make this recipe vegan, omit the feta

Feel free to use walnuts, hazelnuts or cashews instead of pecans!

You can sub butternut squash or sweet potato for delicata squash