As autumn arrives with its crisp air, shorter days and seasonal transitions, our bodies naturally crave more warmth and grounding. It's also the time when colds and fatigue tend to appear — so nourishing yourself with warm, immune-supporting foods becomes essential.
This Autumn Warm Quinoa Salad is the perfect recipe to support your body and mind. Rich in plant-based protein, seasonal vegetables, and healthy fats, this dish is warming, satisfying, and full of flavor. The creamy cashew mustard dressing ties it all together with a silky texture and tangy depth.
Ingredients (serves 4)
For the salad:
- 200 g cooked quinoa (about 100 g uncooked)
- 1/2 head red cabbage, thinly sliced
- 1 small onion, finely chopped
- 100 g kale, sliced into thin ribbons
- 1 small Hokkaido pumpkin, cut into cubes
- 2 tbsp olive oil (1 tbsp for roasting pumpkin, 1 tbsp for sautéing veggies)
- Salt and pepper, to taste
For the dressing:
- 100 g cashews, soaked for at least 2 hours
- 2 tsp classic mustard
- 1 tbsp nutritional yeast
- 1 garlic clove
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 100–150 ml water, depending on desired thickness
Instructions
1. Cook the quinoa
Rinse the quinoa thoroughly and cook it according to package instructions. Drain and set aside to cool slightly.
2. Roast the pumpkin
Preheat your oven to 200°C / 400°F.
Place the cubed pumpkin (no need to peel) on a baking tray, drizzle with olive oil, and season with salt and pepper.
Roast for 25–30 minutes until golden and tender.
3. Sauté the vegetables
In a large pan, heat 1 tbsp of olive oil. Add the chopped onion and cook until golden brown.
Add the red cabbage and sauté for 5–7 minutes, until it softens slightly but still has a bit of crunch.
Stir in the kale and cook for another 2–3 minutes, until just wilted. Season to taste.
4. Prepare the creamy dressing
Drain the soaked cashews and place them in a blender with mustard, nutritional yeast, garlic, lemon juice, salt and pepper, and 100 ml of water.
Blend until smooth and creamy. Add more water gradually if needed for a thinner consistency.
5. Assemble the salad
In a large bowl, combine the cooked quinoa, sautéed cabbage and kale, and roasted pumpkin.
Pour over the cashew mustard dressing and toss well to coat everything evenly.
6. To serve
Serve warm. Garnish with fresh herbs like parsley or chives if desired.
Pro tip:
You can prepare the dressing in advance and store it in the fridge for up to 3 days. It also works great as a spread, a dip, or a sauce for other meals!