British food gets a bad rap for being beige, heavy, and—dare I say it—a bit boring. But if you’ve ever walked through a Somerset orchard in October or smelled the woodsmoke in the air during a village harvest festival, you know that’s a load of rubbish. When autumn hits, the British soil gives us some of the most vibrant, sweet, and earthy produce you can find anywhere, perfect for a hearty Roasted Root Vegetable Quinoa Salad. If you’re looking for more inspiration, check out our best quinoa salad roundup.

Growing up, my nan would always roast extra root vegetables on a Sunday. On Monday, they’d reappear in all sorts of clever ways. This salad is a nod to those memories, but with a bit of a gastropub twist. It’s not a “diet” salad that leaves you feeling like you’ve missed out on a meal. It’s satisfying, and has enough soul to stand on its own as a proper dinner.

Roasted Root Vegetable Quinoa Salad: The Unsung Heroes

In the UK, we treat the parsnip with the respect it deserves, but I know it can be a bit of a mystery elsewhere. Think of it as a carrot’s more sophisticated, slightly peppery cousin. When you roast it at a high heat, the natural sugars caramelize into something truly magical. While this is a hearty vegetarian grain bowl, you might also like a lighter Mediterranean version.

The secret to a “proper roast” is space. Don’t crowd your roasting tin! If the vegetables are all piled on top of each other, they’ll steam instead of roast, and you’ll end up with a soggy mess. We want those dark, gnarly edges—that’s where all the flavor lives.

The Gastropub Dressing: A Cider Vinegar Dressing Recipe

What ties this all together is a sharp cider vinegar and wholegrain mustard dressing. It’s a staple in any decent British gastropub because it cuts right through the sweetness of the roasted roots and the nuttiness of the quinoa.

Using a raw, unfiltered cider vinegar makes a world of difference here. It tastes of the orchard floor—complex and bright. If you can find a Somerset cider vinegar, you’re in for a treat. I like to toss the sliced apples in the dressing immediately; it keeps them crisp and prevents them from turning that sad, brown color before you get the bowl to the table.

Tips for Success with Autumnal Quinoa Recipes

• The Quinoa Tail: Keep an eye on your quinoa. You’ll know it’s perfectly cooked when you see the little white “tail” (the germ) separate from the seed. It should still have a bit of a bite, or as the chefs say, al dente.
• Temperature Play: This dish is at its absolute best when the roots are still warm from the oven, contrasting with the cold, crisp apples. It’s a bit of chef-y magic that makes a simple home meal feel like something special.
• The Crunch: Don’t skip the walnuts. That extra bit of texture is what makes every bite interesting. This is excellent for Sunday meal prep as the flavors develop over time.

This is comfort in a bowl, full stop. It’s honest, simple cooking that celebrates the season. So, get your oven on, roast those roots properly, and tuck in—you’ve earned it!