Easy Fall Quinoa Salad Recipe with Beets and Carrots
This simple fall quinoa salad is seriously stunning! The colors are so pretty – those deep ruby red beets, bright orange carrots, leafy greens, crunchy walnuts and creamy white feta or goat cheese create the most beautiful contrast on your plate. Quick and easy to prep, and it tastes amazing warm or cold 🙂
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It’s the perfect fall harvest quinoa salad recipe, influenced by the French approach I learned from “50 Dîners Sans Se Lever de Table” (50 diners without getting up from the table). The French love to prepare food and then sit and enjoy it with friends and family without getting up every five seconds to go back to the kitchen.
This autumn quinoa salad fits the bill. Everything is prepared in advance. And you just need to sit down and serve it. Perfect!
The beets get sweet and caramelized. The carrots develop these beautiful golden edges that are almost candy-like. The quinoa becomes fluffy and nutty and soaks up all the flavors from the roasted vegetables and dressing. It’s the kind of meal that tastes like you spent hours on it, but actually comes together in the time it takes to roast your veggies.
This easy fall harvest quinoa salad recipe is naturally vegetarian and super easy to make vegan if you skip the cheese. But if you want to add grilled salmon, a soft-boiled egg, or some shredded rotisserie chicken? Go for it. It is so versatile. That’s one of the reasons I think it’s the best fall quinoa salad recipe!
I really hope you love this easy fall quinoa salad recipe!
If you do, I would really love it if you could leave a star rating and comment in the comments section below or from the recipe card. 🥰
Why you’ll love this fall quinoa salad recipe:
- Absolutely gorgeous presentation – This simple fall quinoa salad showcases all the best fall flavors with deep red beets and bright orange roasted veggies against green lettuce or baby spinach – seriously, it’s like autumn on a plate and so much prettier than anything you’d get in a café!
- Perfect combo of flavors and textures – You get sweet roasted vegetables, cool crisp salad greens, salty feta cheese or goat cheese, crunchy walnuts, and fluffy cooked quinoa with a bright lemon shallot dressing tying everything together – there is so much flavor in every bite!
- Quinoa is a source of complete protein.
- Serve warm or cold – You can either serve the quinoa and roasted veggies warm and your spinach salad on the side for a warm fall quinoa salad or let them all cool down and serve at room temperature. Both taste delicious, which is one of the reasons I love this recipe so much 🙂
- Fantastic for meal prep – Make a big batch on Sunday and you’ve got the perfect side dish or light lunch sorted for the next few days.
- Budget-friendly – It’s way better than buying expensive grain bowls or sad salads from the supermarket.
- Super flexible and seasonal – I chose to use carrots and beets to change it up a little. Many recipes use pumpkin in fall quinoa salads, but I just love the pretty colors of beets and carrots together. But you can totally use whatever roasted veggies you love. Sweet potatoes, cubed butternut squash, or even pumpkin seeds are all great fall quinoa salad ideas.
Ingredients to make this easy fall quinoa salad
Simple, easy ingredients for this pretty fall quinoa salad 🙂 Scroll down to the recipe card for exact measurements.
For the roasted vegetables:
- Beets, peeled and cut into 1-inch pieces
- Carrots, peeled and cut into 1-inch pieces. I like to use organic orange carrots when I can. Often, you can really taste the difference. They are “meatier” and have more flavor
- Olive oil, or avocado oil
- Salt and freshly ground black pepper
For the salad:
- Quinoa, rinsed: White quinoa is mild and soft. Red quinoa has more bite and holds its shape better. Tricolor gives you both. Honestly? Just use what you have. Fun fact I only learned a few years ago: quinoa isn’t even a grain. It’s a seed. And it has all nine essential amino acids, which makes it a complete protein. That’s why it’s so filling.
- Baby spinach: I usually go with spinach because it’s mild and wilts a little with the vegetables and quinoa if I am serving them warm. Sometimes I use arugula when I want something peppery.
- Baby arugula (or baby kale)
For the toppings:
- Walnuts, pumpkin seeds, or toasted pecans for crunch, walnut panko crumbs or try my honey roasted walnuts or maple coated nuts for that fall harvest theme
- Goat cheese or feta for creaminess (skip if you’re making a vegan fall quinoa salad)
- Salad dressing. A simple dressing is all you need for the fall harvest quinoa salad. Oil and balsamic vinegar or olive oil and lemon juice work really well (all you need is oil and balsamic vinegar or lemon juice) or make a batch of my French lemon shallot vinaigrette
How to make this easy fall quinoa salad
This quinoa salad with beets and carrots is really easy to make. If you are ready to make it, please just click on the jump to recipe button. Otherwise, keep reading for more detailed instructions on how to make this easy fall harvest quinoa salad.
Quick instructions overview: Cut up veggies, and roast them. Meanwhile, cook the quinoa on your stovetop. Wash and prepare salad greens. Prepare salad dressing. Chop (or roast) nuts or seeds. Assemble: Quinoa, greens, roast veggies, sprinkle feta or goat cheese, add nuts or seeds. Salad dressing last, right before serving. Easy.
Step 1: Get everything ready
Chop your beets and carrots into roughly one-inch pieces. Rinse your quinoa under cold water. This gets rid of the bitter coating. Preheat your oven to 425°F (220°C).
A few minutes of prep makes the whole thing feel calmer. I learned this the hard way after years of chaotic cooking, where I’d realize halfway through that I forgot to chop something.
Step 2: Roast the vegetables
Tip: For detailed instructions on to make super flavorful roasted carrots and beets, follow this honey roasted carrots and beets recipe. Otherwise, read on for how to roast your veggies for this recipe.
You can either roast them simply, or you can make them extra flavorful by using this honey roasted beets and carrots recipe (where I also give tips on how to roast in the air fryer).
To roast simply, toss your beets and carrots separately with olive oil, salt, and pepper. I like to roast the beets and carrots on separate baking sheets or at least on opposite sides of the baking sheet. That’s because the beets can bleed their color. Plus, carrots and beets cook at slightly different rates.
You need to roast the beets for 35-40 minutes and the carrots for 25-30 minutes. So I start with the beets on one side of the sheet pan and after about 10 minutes, I add the carrots on the other side and roast for about another 20-30 minutes. Start checking them after 20 minutes. They are done when they are fork tender and slightly caramelized. Don’t crowd them or they’ll steam instead of roast.
Step 3: Cook the quinoa
Use a 1:2 ratio. One cup quinoa to two cups water. Bring it to a simmer, cover it, and let it cook for 15 minutes. Then turn off the heat and let it sit with the lid on for another five minutes. Fluff it with a fork.
That steaming step is what makes it fluffy instead of mushy. Don’t skip it. Let your quinoa cool to room temperature.
Step 4: Prepare your salad greens
Wash and dry your baby spinach and arugula really well in a large bowl. I like to use a salad spinner – you want those salad ingredients completely dry so the dressing sticks properly.
Step 5: Toast the nuts (Optional)
If you have time, spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let them cool, then roughly chop for those crunchy walnuts we love. For extra flavor and crunch, try easy honey roasted walnuts or these maple nuts and seeds.
Step 6: Make your dressing
You can make a simple dressing of 3 parts olive oil to 1 part balsamic vinegar or 2 parts olive oil to 1 part lemon juice, or better yet, try this easy tangy French lemon shallot vinaigrette. You’ll want about 1/2 cup of dressing for this quinoa salad recipe.
Assemble in a large salad bowl
If you are serving a warm fall quinoa salad: First put the quinoa in the base of the bowl, then top with the roasted veggies and then the salad greens. This is so that the warm veggies and quinoa don’t wilt the salad greens too much. Sprinkle with the salty feta cheese, crunchy walnuts/seeds and fresh herbs if using.
If serving the fall harvest quinoa salad cold: Scatter the cooled quinoa over the salad greens, then arrange the roasted vegetables on top. Then sprinkle with the feta or goat cheese, crunchy walnuts/seeds and fresh herbs if using.
Tip: If you are making this in advance, if possible, store the roast veggies, quinoa and salad in separate containers to maintain freshness.
Drizzle with the dressing just before serving.
Seasonal variations
Different time of year options: Try sweet potato cubes, cubed butternut squash, or even brussels sprouts for variety. Crunchy apples like honeycrisp apples or gala apple add sweetness, and pumpkin seeds are a great addition for extra crunch.
Make it your new favorite fall salad: Add dried cherries, pomegranate seeds, swap in dinosaur kale, or try vegan cheese if you want ae easy vegan fall quinoa salad. This is such a great dish for experimenting with your favorite flavors!
If you are looking for other easy lunch ideas, check out these easy roasted veggie and quinoa recipes.
- Easy roasted cauliflower and carrots with walnut panko crumbs
- Honey roasted carrots and beets
- Roasted asparagus and carrots with dill
- Quinoa salad with salmon – full of protein and fresh herbs
Troubleshooting your fall quinoa salad
Let me save you from the mistakes I’ve made about a thousand times with this salad.
- Everything turned pink. You mixed hot beets with everything else. Beets bleed. A lot. Especially when they’re warm. If you want to keep your carrots orange and your quinoa white, let the beets cool down for 10 minutes before adding them. And don’t “mix” the salad. Just serve each portion and let each person mix on their plate. Or just embrace the pink. It’s what I do for family meals. Nobody minds. It does not change the taste 😅
- The greens are completely wilted and sad. You added them to the bowl with the hot quinoa and vegetables. Greens wilt fast when they touch anything warm. If you want them crisp, let your quinoa and vegetables cool to room temperature first. Or, if serving a warm fall quinoa salad, add the greens on top, right before serving instead of mixing them in (or serve them on the side of the bowl).
- The cheese melted into a weird clumpy mess. Same problem. Hot vegetables plus cold cheese equals melted, gloppy cheese. Let everything cool down before you add cheese. Or just sprinkle it on top at the end instead of mixing it in.
- Added the dressing too early and now everything’s soggy. Yes, this happens. Dressed salad sits around and gets sad. The greens wilt. Everything gets waterlogged. If you’re making this ahead, keep the dressing separate until right before you eat. If you already put the dressing on it? Drain off the excess liquid and add some fresh greens and a handful of nuts for texture.
- There’s liquid pooling at the bottom. Your vegetables are releasing moisture. This happens more if they were crowded on the baking sheet and steamed instead of roasted. Or if you stored everything together while it was still warm. Drain off the liquid. Toss the salad with fresh greens and more dressing if it needs it.
- The quinoa is mushy and clumpy. You used too much water when you cooked it. It should be 1 part quinoa to 2 parts water. Not more. If it’s already cooked and mushy, there’s not much you can do except spread it out on a baking sheet to dry it out a bit. Next time, measure your water more carefully.
- The quinoa is hard and crunchy even after cooking. You didn’t cook it long enough. Or you forgot to let it steam with the lid on after you turned off the heat. That steaming step is what makes it fluffy. If it’s still crunchy, add a splash of water, put the lid back on, and let it sit for another 5 minutes.
- The vegetables are too soft and mushy. They were crowded on the baking sheet. When vegetables touch each other, they steam instead of roast. You want space between each piece so the hot air can circulate. Spread them out more next time. Use two baking sheets if you need to.
- The vegetables are still hard after roasting. Your oven temperature was too low. Or the pieces were cut too big. Or you didn’t roast them long enough. Put them back in the oven and check them every 5 minutes. They should be tender when you pierce them with a fork but not falling apart. The easiest thing to do is just take one out of the oven and try it.
- The beets are caramelized on the outside but raw in the middle. Your oven was too hot. Or the pieces were too big. Cut them smaller next time. And check them after 20 minutes. Every oven is different.
- The carrots are shriveled and dried out. You roasted them too long at too high a temperature. Or you didn’t use enough olive oil. Vegetables need fat to caramelize without drying out. Toss them generously with oil next time.
- The nuts got soggy and chewy. You stored them with the salad. Nuts absorb moisture and get soft and weird. Always store nuts separately and add them right before eating. If they’re already soggy, toast them in a dry pan for a few minutes to crisp them back up.
Serving Suggestions
- Serve this fall quinoa salad warm or at room temperature. If you are serving this autumn salad warm, just make sure you put the greens on top of the roasted veggies, so they don’t wilt right away.
- This fall harvest spinach quinoa salad can stand alone as a meal. But it’s also perfect alongside roasted chicken, grilled salmon, turkey and makes a beautiful Thanksgiving and Christmas side dish.
Storage
- Store everything separately if you can. I know it’s more containers, but it makes a huge difference. The quinoa stays fluffy. The vegetables don’t get soggy. The greens stay crisp instead of wilted and sad.
- Here’s how long each component actually lasts:
- Roasted beets and carrots: 4-5 days in an airtight container
- Cooked quinoa: 3-4 days max (it goes bad faster than you’d think)
- Fresh greens: 2-3 days, but they get sadder each day
- Dressing: Up to a week in a sealed jar
- Nuts and seeds: Store these separately so they maintain their crunch. They get soggy quickly if you leave them in the salad.
- What about freezing? You can freeze the roasted vegetables and cooked quinoa. Spread them on a baking sheet first, freeze until solid, then transfer to freezer bags. They’ll keep for up to 2 months. Just thaw them in the fridge overnight. Never freeze the greens, cheese, or dressing. They’ll turn into a watery mess.
- The beet bleeding problem. Beets will continue to stain everything they touch, even in the fridge. Store them in their own container. If you must store them with other vegetables, put parchment paper between them. Or don’t worry about the bleed. They still taste great!
- If you only have one container: Layer with parchment paper. Quinoa on the bottom, parchment, vegetables, parchment, greens on top. It’s not perfect but it works.
- Don’t put the dressing on the entire batch at once. This is the biggest mistake. Only put on the dressing on what you’re about to eat. The rest stays fresh way longer.
- Add cheese and nuts fresh each time. Goat cheese gets hard and crumbly in the fridge. Feta gets watery. Nuts get soggy. Just keep them separate and add a handful when you’re ready to eat.
- Cold vs. room temperature. This salad tastes so much better at room temperature than straight from the fridge. The flavors come back. The quinoa softens. If you’re eating leftovers, pull it out 20-30 minutes before you want to eat.
- After day 4, just toss it. Even if it looks and smells fine.
Fall Quinoa Salad FAQ
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Easy Fall Quinoa Salad Recipe with Beets and Carrots
Equipment
- 1 Sheet pan for roasting
- 1 Large pot to cook quinoa
- 1 Vegetable peeler to peel veggies
- 1 knife
- 4-5 Glass containers To store ingredients if making in advance
Ingredients
For the roasted vegetables:
- 4 medium beets peeled and cut into 1-inch pieces
- 6 large carrots peeled and cut into 1-inch pieces. I like to use organic orange carrots when I can. Often you can really taste the difference. They are “meatier” and have more flavor
- 4 tablespoons olive oil or avocado oil
- Salt and freshly ground black pepper
For the salad:
- 1 cup dry quinoa rinsed. Red, white or tricolor.
- 4 cups baby spinach
- 2 cups baby arugula or baby kale
For the toppings:
- 1 cup Walnuts (Optional) Toasted if you have time, pumpkin seeds, or toasted pecans for crunch, or try my honey roasted walnuts or maple coated nuts for that fall harvest theme.
- Goat cheese or feta for creaminess Skip if you're making a vegan fall quinoa salad
- 1/2 cup Salad dressing. All you need is oil and balsamic vinegar or use a batch of my French lemon shallot vinaigrette
Instructions
Step 1: Get Everything Ready
- Chop your beets and carrots into roughly one-inch pieces. Rinse your quinoa under cold water. This gets rid of the bitter coating. Preheat your oven to 425°F (220°C).
- A few minutes of prep makes the whole thing feel calmer. I learned this the hard way after years of chaotic cooking where I’d realize halfway through that I forgot to chop something.
Step 2: Roast the Vegetables
- Toss beets and carrots separately with olive oil, salt, and pepper. Spread on separate baking sheets (beets bleed and cook slower than carrots).
- Roast beets for 35-40 minutes and carrots for 25-30 minutes, or roast beets for 10 minutes first, then add carrots to the same sheet and roast both for 20-30 more minutes. They’re done when fork-tender and caramelized. Don’t crowd the pan or they’ll steam instead of roast.
Step 3: Cook the Quinoa
- Use a 1:2 ratio. One cup quinoa to two cups water. Bring it to a simmer, cover it, and let it cook for 15 minutes. Then turn off the heat and let it sit with the lid on for another five minutes. Fluff it with a fork.
- That steaming step is what makes it fluffy instead of mushy. Don’t skip it. Let your quinoa cool to room temperature.
Step 4: Prepare your salad greens
- Wash and dry your baby spinach and arugula really well in a large bowl. I like to use a salad spinner – you want those salad ingredients completely dry so the dressing sticks properly.
Step 5: Toast the nuts (Optional)
- If your walnuts aren't already toasted, spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let them cool, then roughly chop for those crunchy walnuts we love. For extra flavor and crunch, try my super easy honey roasted walnuts or maple nuts.
Step 6: Make your dressing (or use store bought)
- You can use a mixture of 3 parts olive oil to 1 part balsamic vinegar or 2 parts olive oil and 1 part lemon juice, or better yet, try this easy, tangy French lemon shallot vinaigrette. You'll want about 1/2 cup for this quinoa salad recipe.
Assemble in a large salad bowl
- Start with the base of this salad – your mixed baby spinach and arugula in a large bowl. Scatter the cooled quinoa over the salad greens, then arrange the roasted vegetables on top. Sprinkle with the salty feta cheese, crunchy walnuts, fresh herbs if using.
- Drizzle with the dressing just before serving.
Notes
- Store everything separately if possible—it keeps everything fresh longer.
Roasted beets and carrots last 4–5 days in an airtight container. Cooked quinoa keeps 3–4 days max. Fresh greens stay crisp for 2–3 days. Dressing will last up to a week in a sealed jar. Keep nuts and seeds separate so they stay crunchy. - You can freeze roasted vegetables and quinoa for up to 2 months. Spread them on a tray to freeze, then transfer to freezer bags. Thaw in the fridge overnight. Don’t freeze greens, cheese, or dressing—they get watery.
- Beets can stain other ingredients, so store them separately or use parchment layers.
- If you only have one container, layer quinoa on the bottom, parchment, vegetables, more parchment, then greens on top.
- Add cheese, nuts, and dressing only when ready to serve.
- This salad tastes best at room temperature, so let it sit out 20–30 minutes before eating.
- After 4 days, toss any leftovers.
