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Autumn Chopped Quinoa Salad with Apple Cider + Tahini-Sage Dressing

Author - Alyssa Rimmer

This autumn chopped quinoa salad is tossed with seasonal vegetables and dressed in a creamy tahini, sage and apple cider vinaigrette {healthy + vegan}

I've been in Vermont for the past three and a half weeks. My stay was unexpectedly extended, but honestly I couldn't be happier. It's my favorite time of year to be here; we've had a surprisingly warm start to the month AND it's been an absolute record apple season.

I mean there are apples everywhere!

Not just exploding off the shelves at the store or at our local farm stand, but the wild apple trees that grow by the sides of the road and the people who have just one or two trees planted in their yards, those trees are just bursting with fruit. It's incredible!

The perfect fall salad >> Autumn Chopped Quinoa Salad with an Apple Cider + Tahini-Sage Dressing

So we've been eating lots of apples. We've made crisps and pies, applesauce and even some slow cooker apple butter, but my favorite thing has been cider.

Cider isn't something you can really make with just any old tool. Well now that I say that, I guess you could make it in a juicer, but then you're really just drinking apple juice, not technically cider. (<– although I'm not quite sure what makes it cider over apple juice anyway)

BUT this is all the besides the point. The point is, during my time in Vermont, I actually got to make cider! From start to finish – we picked the apples from the trees, chopped them and ground them up, then pressed them into cider. And it's the best cider I have ever tasted.

ALSO, I made you a video of the whole process! (it was on my iPhone so not the best quality, but you'll still get to see us making it!)

That day we pressed at least 5 gallons of cider and we took home about 2 of them.

Cider itself does last a fairly long time in the fridge, but we've been eager to use it up since it tastes so delicious. We've mulled some for afternoon drinks, used it for the base of our smoothies and warm cereals, made some into donuts (which I still need to perfect), and last but not least dressing. This dressing.

The BEST tahini dressing ever! Made with apple cider, roasted tahini and fresh sage

I was dreaming of my chopped quinoa salad from over the summer, but it needed an autumn spin. The dressing was what I love most about that salad, so that's actually where I started with today's recipe.

Tahini was a given because, well it's tahini and I pretty much eat it on everything, but from there I had a little fun. Instead of water I used our fresh pressed apple cider. For some tang I added lemon juice and apple cider vinegar. I wanted to go more earthy with the fresh herbs so I used sage instead of chives. Then hit the whole thing with a sprinkle of salt, pepper and red pepper flakes.

Oh my goodness, I wanted to drink it. It's insanely delicious!

DIY Chopped Quinoa Salad...autumn style! With loads of seasonal veggies, all dressed in a quick apple cider + tahini-sage dressing

DIY Chopped Quinoa Salad...autumn style! With loads of seasonal veggies, all dressed in a quick apple cider + tahini-sage dressing

For the base of my salad, I went with veggies I could find at our local farm stand. The base was romaine just like last time, but I added in raw shredded brussels sprouts, steamed sweet potatoes, chickpeas, quinoa and crunchy pecans.

It was the perfect balance of texture and flavor. With soft, crunchy, raw, cooked, nutty and sweet, it's a salad that I know I'll be enjoying all season long.

And you know what? I hope you will 🙂 It's quick, easy, filling, comforting and tasty!

This autumn chopped quinoa salad is tossed with seasonal vegetables and dressed in a creamy tahini, sage and apple cider vinaigrette {healthy + vegan}

This autumn chopped quinoa salad is tossed with seasonal vegetables and dressed in a creamy tahini, sage and apple cider vinaigrette {healthy + vegan}
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Autumn Chopped Quinoa Salad with Apple Cider + Tahini-Sage Dressing

A salad that is quick, easy, filling, comforting and tasty!

Course Salad
Cuisine American
Keyword quick recipe, quinoa salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 715 kcal
Author Alyssa

Ingredients

  • 1 cup diced sweet potatoes steamed and cooled
  • 2 cups chopped romaine
  • 1 cup shredded brussels sprouts*
  • 1 cup chickpeas
  • 1/2 cup quinoa
  • 1/2 cup chopped pecans

for the dressing:

Instructions

  1. Steam the sweet potatoes for about 10 minutes until tender. Rinse under cool water and allow to cool completely.
  2. In a large mixing bowl, combine romaine, brussels sprouts, chickpeas, quinoa, pecans and cooled sweet potatoes. Set aside.
  3. In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning with fresh pepper if desired.
  4. Pour dressing over salad and toss to combine.
  5. Serve salad immediately (or chill for no more than 20 minutes). Garnish with additional chives and chili flakes if desired.

Recipe Notes

*To shred the brussels sprouts, either use a knife to slice them very thinly or use a box grater on the largest setting, a mandolin slicer or a food processor.

Nutrition Facts
Autumn Chopped Quinoa Salad with Apple Cider + Tahini-Sage Dressing
Amount Per Serving
Calories 715 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 3g19%
Sodium 658mg29%
Potassium 1234mg35%
Carbohydrates 81g27%
Fiber 17g71%
Sugar 12g13%
Protein 22g44%
Vitamin A 14010IU280%
Vitamin C 45.8mg56%
Calcium 165mg17%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

More yummy quinoa recipes to try:

Summertime Quinoa Salads from www.simplyquinoa.com

Summertime Asian Quinoa Coleslaw (Simply Quinoa)
Vegetarian Kale Salad with Toasted Quinoa (Simply Quinoa)
Ultimate Summer Quinoa Salad (Yummy Mummy Kitchen)
Southwestern Quinoa + Grilled Corn Salad (Foodiecrush)

 

 

The perfect fall salad >> Autumn Chopped Quinoa Salad with an Apple Cider + Tahini-Sage Dressing

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  1. You use a good amount of ingredients in all your recipes. Are you able to supply a few in each category with 5 or fewer ingreidents? Good produce is costly. So is seafood.

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