Butternut Squash Quinoa Salad Recipe

A bowl of arugula butternut squash and quinoa salad, with cubes of feta and apple.

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Butternut Squash Quinoa Salad Recipe

This Butternut Squash Quinoa Salad is a cozy fall and winter favorite that’s quick, fresh, and full of flavor. Ready in just 35 minutes, it’s a simple, wholesome dish perfect for any cool-weather meal.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Salad, Side Dish

Servings:

Calories: 298kcal

Author: Farrukh Aziz

Ingredients

To roast butternut squash

2.2 lb butternut squash peeled, seeded, and cubed into 1-inch chunks
1 tablespoon extra-virgin olive oil
½ teaspoon ground cinnamon
1 teaspoon paprika or smoked paprika
⅙ teaspoon cayenne
¾ teaspoon salt or to taste
½ teaspoon pepper

For salad

5 cups arugula
2 cups cooked quinoa
1 apple diced
½ cup onion diced
½ cup walnuts toasted and roughly chopped
½ cup dried cranberries
½ cup feta cheese or more if needed - crumbled/cubed

For dressing

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

Instructions

Preheat the oven to 400℉. Place the cubed 2.2 lb butternut squash on a parchment-lined baking sheet.
Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle ½ teaspoon ground cinnamon, 1 teaspoon paprika, ⅙ teaspoon cayenne, ¾ teaspoon salt, ½ teaspoon pepper, and toss evenly to coat. Then spread the tossed butternut squash into a single layer.
Bake for 20 minutes or until tender, turning once in between.
Meanwhile, prepare the dressing. In a small mason jar, add ¼ cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 2 tablespoons maple syrup, 2 teaspoons dijon mustard, 1 minced1 garlic clove, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. Close the jar lid and shake well.
To assemble the salad, in a large bowl or on a serving platter, place 5 cups arugula, drizzle a little dressing, and give a gentle toss.
Add roasted butternut squash, 2 cups cooked quinoa, 1 apple diced, ½ cup onion diced, and pour the remaining dressing and toss carefully to combine.
Top the salad with ½ cup walnuts, ½ cup dried cranberries, and ½ cup feta cheese. Serve at room temperature. Enjoy!

Notes

Store any leftovers in an airtight container in the fridge for up to 3–4 days. The flavors get even better as they sit.

Nutrition