We’re always looking for a new salad to add to our rotation, and this quinoa version with roasted butternut squash has been a hit!
Loaded with healthy ingredients, it’s a good-for-you dish that also tastes amazing. Protein-packed quinoa paired with mellow butternut squash, bright dried cherries, crunchy toasted nuts, and iron-rich greens tossed in a homemade vinaigrette…YUM!
This salad keeps well in the refrigerator, too, so you can make it a day ahead of time if you’re planning to serve it for the holidays or bring it to a pot luck.
The prep time is about 45 minutes, but can be longer if you’re like me and a bit slow at peeling the squash. Also, the prep time does not account for cooking the quinoa, which can take some time.
Typically, I’ll peel and cube the squash while the quinoa is cooking. Then the quinoa can cool while the squash and onion is roasting.
The vinaigrette comes together in minutes, and the assembly is really fast, too.
This salad is perfect for the holidays, especially Thanksgiving and Christmas. We like to serve it in a simple, but pretty bowl. It’s also wonderful for a pot luck or a light lunch.
And, you can add or remove ingredients (like nuts) to suit your personal preferences.
If you’re looking for a hearty salad that’s high in fiber, protein, and iron, give this one a try!
Try some of our other salad recipes including Harvest Farro and Apple, Caprese Corn, or Edamame Quinoa.
Quinoa-Butternut Squash Salad
Ingredients
For the roasted vegetables
- 1 lb. butternut squash peeled and cut into 1-inch cubes
- 1 medium red onion peeled and cut into chunks
- 1½ tbsp. olive oil
- ¾ tsp. kosher salt
- ¼ tsp. black pepper freshly ground
For the dressing
- ¼ cup extra virgin olive oil
- 4 tbsp. white balsamic vinegar
- 1 tbsp. Dijon mustard
- 2 tbsp. maple syrup
- 1 clove garlic minced
- 1 tsp. kosher salt
- ¼ tsp. black pepper freshly ground
For the salad
- 2 cups baby spinach, kale, or chard washed and tough stem parts removed
- 1½ cups cooked quinoa
- ½ cup dried cherries or cranberries roughly chopped
- ½ cup walnuts or pecans toasted and roughly chopped (optional)
- pomegranate seeds optional
Instructions
Roast the vegetables
- Preheat the oven to 425℉. Line a sheet pan with parchment paper or lightly coat with cooking spray.
- Place the squash and red onion on the baking sheet. Drizzle with oil, sprinkle with the salt and pepper, and toss to coat. Roast in preheated oven for 20-25 minutes, or till the squash is easily pierced with a fork. Remove from oven and set aside.
Make the dressing
- Add dressing ingredients to a glass jar and whisk together till combined. Set aside.
Toast the nuts
- Add the nuts to a small non-stick pan over medium heat. Toast the nuts, stirring often for about 3-5 minutes or till crisp and fragrant. Remove from pan and set aside to cool as you assemble the salad.
Assemble the salad
- Add the baby spinach, quinoa, cherries, and roasted vegetables to a large bowl. Drizzle with the dressing and toss gently to coat.
- Finish with toasted walnuts or pecans and a sprinkle of pomegranate seeds, if using, and serve.
Notes
- To speed the prep process, peel and cube the squash while the quinoa is cooking.
- Be sure to allow time for the quinoa and roasted vegetables to cool before assembling the salad.
- If making the salad ahead of time, reserve some of the dressing for the day of serving. The quinoa will absorb most of it as it sits in the refrigerator overnight.
- Also, when making the salad ahead of time, don’t add the nuts, as they will get soggy. Toast and add the nuts just before serving.Â
- When toasting the nuts, be careful not to burn them, which can happen quickly. Stir fairly constantly and remove once they begin to give off a nutty fragrance.