You're Invited!

Join our exclusive mailing list and receive newsletters with the latest ideas, recipes, tips, and more!

Quinoa-Butternut Squash Salad

Bowl of quinoa butternut squash salad on a blue counter

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.

The vinaigrette comes together in minutes, and the assembly is really fast, too.

If you’re looking for a hearty salad that’s high in fiber, protein, and iron, give this one a try!



Quinoa-Butternut Squash Salad

Loaded with healthy ingredients, this quinoa salad with roasted butternut squash is a side dish to feel good about eating! Not to mention that it tastes amazing. It's wonderful for Thanksgiving or Christmas, and it makes a great pot luck dish or a light lunch.
Adapted from a recipe on Foolproof Living.
No ratings yet
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 333 kcal

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. 
  • 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.
Nutrition Facts
Quinoa-Butternut Squash Salad
Amount per Serving
Calories
333
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Sodium
 
604
mg
26
%
Potassium
 
505
mg
14
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
6
g
12
%
Vitamin A
 
9341
IU
187
%
Vitamin C
 
20
mg
24
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Scroll to Top