Fall Quinoa Salad with Maple Tahini Dressing

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Embrace the flavors of autumn with this Fall Quinoa Salad with Maple Tahini Dressing! Packed with seasonal ingredients like sweet potatoes, Brussels sprouts, and dried cranberries, this salad is not just delicious but also a powerhouse of nutrition. Perfect for meal prep or as a festive side dish, this recipe is sure to impress.

This salad comes together in under and hour, is jam packed with flavor and is filled with nutrients from seasonal fall produce and a variety of protein sources such as chickpeas, chicken sausage and Success Boil-in-Bag Quinoa. The Maple Tahini Dressing comes together quickly and is the perfect addition to this salad!

Key Ingredients

  • Success Rice Boil-in-Bag Quinoa
  • Chickpeas
  • Chicken sausage
  • Sweet Potato
  • Brussels sprouts
  • Red onion
  • White cheddar cheese
  • Pecans
  • Homemade Maple Tahini Dressing

Tips & Substitutions

Cooking Tips

  1. Prep ingredients in advance: Chop vegetables and measure spices before starting to cook for a smoother process.
  2. Don't overcook the quinoa: Follow the Success Rice Boil-in-Bag Quinoa instructions carefully to ensure perfect texture.
  3. Roast vegetables evenly: Cut sweet potatoes and other veggies into similar-sized pieces for even cooking.
  4. Make extra dressing: The Maple Tahini Dressing is versatile and can be used on other salads or as a dip!

Ingredient Substitutions

  1. Vegetable variations:
    • Swap sweet potatoes for butternut squash or pumpkin
    • Add roasted beets for extra earthiness and color
  2. Protein alternatives:
    • Use tempeh or tofu for a vegetarian option
    • Double the chickpeas for a meat-free, high-protein version
  3. Cheese options:
    • Try crumbled feta or goat cheese instead of cheddar
    • Use dairy-free cheese for a vegan version
  4. Nut substitutions:
    • Swap pecans for walnuts, almonds, or pumpkin seeds
    • Use sunflower seeds for a nut-free option
  5. Dried fruit alternatives:
    • Try dried cherries or golden raisins instead of cranberries
    • Use pomegranate seeds for a fresh flavor
  6. Dressing variations:
    • Replace tahini with almond or cashew butter
    • Use honey instead of maple syrup
    • Add a bit of orange zest for a citrusy twist
  7. Spice it up:
    • Add cinnamon or nutmeg to the roasted vegetables for warm, fall flavors
  8. Add more fall produce:
    • Incorporate diced apples or pears for sweetness and crunch
    • Roast some carrots or parsnips with the other vegetables
  9. Make it vegan:
    • Omit the cheese or use a vegan alternative
    • Ensure your chicken sausage substitute is plant-based

Fall Quinoa Salad with Maple Tahini Dressing

Packed with seasonal ingredients like sweet potatoes, Brussels sprouts, and dried cranberries, this salad is not just delicious but also a powerhouse of nutrition.
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Ingredients

Salad
  • 2.5 cups Success Rice Boil-in-Bag Quinoa
  • 1 large sweet potato, diced
  • 8-10oz shaved brussels (~1.5 cups)
  • 1 medium red onion, quartered
  • 1, 15oz can chickpeas, drained & rinsed
  • 4-5 chicken sausages, diced
  • 2 tbsp olive oil
  • 1 tsp pepper
  • 1 tsp salt
  • 3/4 cup cheddar cheese cubes
  • 1/2 cup diced pecans
  • 1/2 cup dried cranberries
Maple Tahini Dressing
  • 1/4 cup tahini
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup water

Directions

  1. Prepare the Success Boil-in-Bag Quinoa according to package instructions & set aside
  2. Line a large sheet pan with parchment paper and add diced sweet potato, shaved brussels sprouts, diced onion, chickpeas, chicken sausage, olive oil, salt and pepper and mix to evenly combine. Bake at 400 for 30 minutes or until the sweet potatoes are fork tender
  3. Make dressing – to a mason jar or container with a lid, add tahini, dijon mustard, maple syrup, apple cider vinegar, garlic powder, onion powder, salt and pepper and whisk until well combined. Add water, cover with lid and shake vigorously to mix.
  4. In a large bowl, add quinoa, roasted vegetables, chickpeas & chicken sausage, cubed white cheddar cheese, dried cranberries and pecans and mix until well combined
  5. Top each serving with the dressing & ENJOY!
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Baking Sheets

Magnetic Measuring Spoons

Material Kitchen Cutting Board

Material Kitchen Knife Set