Oct 19, 2025

Autumn Infusion: Maple-Roasted Fennel and Fig Quinoa Salad

Autumn Infusion: Maple-Roasted Fennel and Fig Quinoa Salad

As the leaves begin to change and the air turns crisp, it’s the perfect time to delve into the culinary bounty of autumn. One dish that truly captures the essence of the season is the Maple-Roasted Fennel and Fig Quinoa Salad. This vibrant salad not only bursts with flavors and textures reminiscent of fall but also offers a wholesome and nourishing meal that’s both satisfying and healthy.

Packed with the earthy sweetness of roasted fennel, the juicy richness of figs, and the nutty goodness of quinoa, this salad is a delightful blend that can serve as a side dish or a main course. Let’s dive into how you can prepare this autumn infusion that will surely impress family and friends!

Why You’ll Love This Salad

Before we jump into the recipe, here’s why this Maple-Roasted Fennel and Fig Quinoa Salad deserves a spot on your autumn table:

  • Nutritional Benefits: Quinoa is a fantastic source of protein, fiber, and various vitamins and minerals. Fennel provides detoxifying properties, while figs are rich in natural sugars, vitamins, and antioxidants.
  • Seasonal Ingredients: Utilizing seasonal produce not only enhances the flavor but also supports local farmers and contributes to sustainability.
  • Ease of Preparation: This salad is simple to prepare, with minimal cooking time. It can be made ahead, making it perfect for meal prep or entertaining.
  • Versatile Serving Options: This dish can be enjoyed warm or cold, making it ideal for any occasion.

Ingredients for the Salad

To create this delightful autumn salad, you’ll need the following ingredients:

For the Salad

  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 2 medium fennel bulbs, trimmed and sliced
  • 1 cup fresh figs, halved (or dried figs, if preferred)
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup baby spinach or arugula
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted walnuts or pecans

For the Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Step-by-Step Instructions

Preparing the Quinoa

  1. Rinse the Quinoa: Begin by rinsing the quinoa under cold water to remove its natural bitter coating.
  2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork.

Maple-Roasting the Fennel and Fig

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Fennel: In a large mixing bowl, combine the sliced fennel with olive oil, maple syrup, salt, and pepper. Toss to coat evenly.
  3. Roast: Spread the fennel on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender and caramelized, turning halfway through.
  4. Add the Figs: In the last 5 minutes of roasting, add the halved figs to the baking sheet to warm through.

Creating the Dressing

  1. Mix the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.

Assembling the Salad

  1. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted fennel, figs, and baby spinach (or arugula).
  2. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
  3. Top with Extras: Garnish with crumbled feta cheese and toasted nuts for added flavor and crunch.

Autumn Infusion: Maple-Roasted Fennel and Fig Quinoa Salad

Serving Suggestions

This Maple-Roasted Fennel and Fig Quinoa Salad can be served in various ways to suit different preferences:

  • As a Side Dish: Pair it with roasted chicken, pork, or grilled fish for a hearty meal.
  • As a Main Course: Enjoy it on its own for a light and nutritious dinner.
  • Meal Prep: Divide into containers for an easy grab-and-go lunch option throughout the week.

Conclusion

Incorporating seasonal ingredients into your meals not only enhances the flavors but also brings warmth and comfort during the cooler months. The Maple-Roasted Fennel and Fig Quinoa Salad is a quintessential autumn dish that celebrates these seasonal flavors perfectly. With its beautiful presentation and delightful combination of ingredients, it’s sure to become a fall favorite in your household. Enjoy this nourishing salad, and let it be a reminder of the bountiful beauty that autumn brings. Happy cooking!