THE RECIPE JOURNAL · Lunch
Poppy Seed Dressed Quinoa Salad for Fall
This vibrant salad combines nutty quinoa with a zesty poppy seed dressing, making it a perfect light meal or side for crisp autumn days. Fresh, flavorful, and easy to prepare, it brings a delightful twist to your fall menu.
FROM THE KITCHEN • Poppy Seed Dressed Quinoa Salad for Fall
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 475°F (245°C) and lightly grease a baking sheet. Toss the sweet potatoes and Brussels sprouts with a drizzle of olive oil, then season them with salt and pepper. Spread the veggies out on the baking sheet and roast them for about 15 to 20 minutes, keeping an eye on them every 5 minutes to make sure they don’t overcook. Once they’re tender and have a nice golden color, take them out and let them cool for 15 to 20 minutes.
02
Step 2
While the veggies are cooling, put the quinoa in a large bowl and mix in the beets and cranberries. In a separate small bowl, whisk together the vinegar, sugar, chopped onion, poppy seeds, salt, and dry mustard to make the dressing.
03
Step 3
When the roasted vegetables have cooled, fold them into the quinoa mixture. Pour the dressing over everything and toss gently to combine. Finally, sprinkle the feta cheese on top and give it one last gentle mix. This salad is delicious served either at room temperature or chilled—whichever you prefer!
Why you’ll love it
This salad is a perfect blend of nutty quinoa and crunchy poppy seeds, offering a unique texture and flavor. It’s light yet satisfying, making it ideal for cooler weather when you want something fresh but still comforting. The ingredients come together to create a dish that feels both wholesome and special.
How to serve
Serve this salad chilled or at room temperature alongside roasted vegetables or grilled chicken. It also pairs well with a slice of crusty bread or can be enjoyed as a light lunch on its own. Adding some fresh herbs like parsley or mint can brighten the flavors even more.
Storage & leftovers
Store the salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible and toss just before serving to maintain the best texture. Avoid freezing, as the quinoa and dressing may become watery when thawed.
