Fall Quinoa Salad

AH - Fall Quinoa Salad 1

Welcome fall with this quinoa salad that is delicious on its own for a fall-flavor infused lunch, but easily adaptable for dinner as a crowd-pleasing side dish. Get the recipe below from @veggininthecity.

Prep Time: 15
Total Time: 55


  • ¼ cup Ancient Harvest Traditional Quinoa (cooked)
  • 1 medium sweet potato
  • ½ honey crisp apple
  • 2 cups arugula
  • 1 tbsp roughly chopped walnuts
  • 1 tbsp pumpkin seeds
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • ½ tsp black pepper


  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper. Cut sweet potato into bite sized cubes, coat with coconut oil, cinnamon and ¼ tsp sea salt. Bake in the oven for 35 to 40 minutes.
  3. Prepare Ancient Harvest Traditional Quinoa according to package instructions. Set aside ¼ cup.
  4. Add arugula to a large bowl. Chop honey crisp apple into bite sized pieces and add to bowl.
  5. Add quinoa, sweet potato, pumpkin seeds and walnuts.
  6. Top salad with balsamic, olive oil, sea salt and black pepper to taste.
Servings: 1