Butternut Squash Quinoa Salad

Why you'll love this recipe?

Cool fall days always make me crave something warm and cozy. This Butternut Squash Quinoa Salad is the perfect choice. It’s easy to make, full of flavor, and feels like comfort in a bowl. The roasted butternut squash is soft and sweet, and it goes well with the fresh greens and quinoa.

This salad is a regular meal in our home during fall and winter. Butternut squash is my daughter’s favorite, so we make it often. It uses simple ingredients and comes together fast. When I want more protein, I just add some cooked chicken on top.

It’s also great for meal prep or to bring to Thanksgiving. Simple, healthy, and full of fall flavor—this salad is one you’ll want to make again and again.

* For more delicious recipes like this one, try these

• Pumpkin Curry Soup Recipe
• Instant Pot Butternut Squash Soup
• Easy Pumpkin Bread

• Butternut Squash
• Olive oil: Use a good quality olive oil for best taste.
• Spices: Use a combination of paprika, cayenne pepper, cinnamon, salt and pepper for a robust flavor in your roasted butternut squash.
• Extra Virgin Olive Oil: EVOO is richer in flavor and is the base to this salad dressing.
• Apple Cider Vinegar and Lemon Juice: Provides a tangy and slightly sweet flavor profile to the salad dressing.
• Maple Syrup: Brings just the right thickness to the dressing.
• Garlic and Dijon Mustard: Give this dressing just the right amount of kick and flavor.

• Arugula: Also known as rocket, has a distinct peppery taste that is the base of this salad.
• Quinoa: Is rich in fiber, packed with protein, potassium, iron, and helps keep us full for longer periods of time. Learn how to cook quinoa perfect every time!
• Apples: Adds sweetness to balance out the richness of the rocket
• Dried Cranberries: More sweetness to enhance the flavor profile of this salad.
• Onions: Red onion is a great addition to this salad. It brings a vibrant color and is spicier compared to other onions.
• Feta Cheese: Brings some tanginess to this salad.
• Walnuts: Add a crunchy texture and a bit of earthy flavor with healthy nutrients!

How to make butternut squash quinoa salad?

Roast the butternut squash

Preheat the oven to 400℉.

1. Peel and scoop the butternut, before dicing it into one-inch cubes. Lay cut squash on to a parchment-lined baking sheet. Drizzle 1 tablespoon extra-virgin olive oil, sprinkle ½ teaspoon cinnamon, 1 teaspoon paprika, ⅙ teaspoon cayenne, ¾ teaspoon salt, ½ teaspoon pepper over the cubes.

2. Mix the squash, spices, and olive oil until the squash is evenly coated. Spread the squash into a single layer.

3. Cook the squash for 20 minutes, or until tender.

Prepare the salad dressing

4. In a small bowl, combine all the salad dressing Ingredients and mix well.

• ¼ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 2 teaspoons dijon mustard
• 1 minced garlic clove
• ½ teaspoon salt, and ¼ teaspoon freshly ground pepper.

Assemble the salad

5. Place your arugula in a bowl and drizzle salad dressing over the lettuce.

6. Next layer on roasted butternut squash, 2 cups cooked quinoa, 1 diced apple, ½ cup diced onion, pour the remaining dressing, and carefully toss to combine.

7. Last but not least, top your salad with ½ cup walnuts, ½ cup dried cranberries, and ½ cup feta cheese for a complete, ready-to-eat meal.

Expert tips

• Cut the cubes evenly. This helps the squash cook evenly and get perfectly tender.
• Don’t overcrowd the squash cubes. If they are too close, they will end up steaming instead of roasting, which will remove that crusted texture on the outside.
• I love to toss butternut while still warm. Mixing the warm squash with the dressing helps the flavors soak in and blend beautifully.

Serving Ideas

This Butternut Squash Quinoa Salad works great as a main meal or a side dish. You can serve it warm right after making it or chilled straight from the fridge. It pairs well with grilled chicken, air-fried chicken thighs, baked salmon, roasted turkey or meatballs, perfect for an easy dinner or holiday table. You can also pack it for lunch or serve it over a bed of spinach or arugula for extra greens.

Storage

Store any leftovers in an airtight container in the fridge for up to 3–4 days. The flavors get even better as they sit! If you plan to make it ahead, keep the dressing separate and add it just before serving. You can enjoy it cold or gently warm it in the microwave before eating.

If you made and loved this Butternut Squash Quinoa Salad, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.

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