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

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 715kcal
Author Alyssa


  • 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:


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


*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.


Calories: 715kcal | Carbohydrates: 81g | Protein: 22g | Fat: 36g | Saturated Fat: 3g | Sodium: 658mg | Potassium: 1234mg | Fiber: 17g | Sugar: 12g | Vitamin A: 14010IU | Vitamin C: 45.8mg | Calcium: 165mg | Iron: 7.5mg