Why You’ll Love This Recipe

Butternut Squash Quinoa Salad is like autumn in a bowl—packed with tender roasted squash, fluffy quinoa, and a blend of sweet and savory flavors. This salad is perfect for fall, offering a beautiful mix of textures and flavors with ingredients like dried cranberries, toasted walnuts, and a tangy apple cider vinaigrette. It can be served warm, at room temperature, or chilled, making it incredibly versatile. Whether as a side dish or a light main, this salad is healthy, satisfying, and perfect for holiday meals or meal prepping!

Ingredients

For the Salad:

1 medium butternut squash, peeled and cut into 1-inch pieces (about 3 cups)
½ red onion, sliced into half moons
Pinch of salt and pepper
2 tablespoons olive oil
⅔ cup dried cranberries
⅔ cup toasted walnuts
1 cup quinoa, rinsed and drained
2 tablespoons chopped flat-leaf parsley (optional)
4 ounces crumbled goat cheese (optional)

For the Apple Cider Dressing:

2 tablespoons apple cider vinegar
¼ cup olive oil
1 tablespoon maple syrup
2 teaspoons Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butternut Squash Quinoa Salad Recipe

Directions

Roast the Vegetables:
- Preheat the oven to 425°F (220°C).
- Place the cubed butternut squash and sliced red onions in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, tossing to coat evenly.
- Season with a pinch of salt and pepper. Roast in the oven for 30-35 minutes, stirring halfway through, until the squash is fork-tender and the vegetables are starting to brown. Remove from the oven and set aside.
Cook the Quinoa:
- In a medium pot, add 2 cups of water and the rinsed quinoa. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, remove the pot from the heat and let it sit, covered, for an additional 10 minutes. Fluff the quinoa with a fork and set aside.
Toast the Walnuts:
- Heat a large pan over medium-high heat. Add the walnuts to the dry, hot pan and cook for 3-4 minutes, stirring frequently to prevent burning.
- As soon as you begin to smell the walnuts toasting, remove them from the heat and transfer them to a plate or paper towel to cool.
Make the Dressing:
- In a mason jar, combine the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Secure the lid and shake vigorously to mix.
Assemble the Salad:
- In a large bowl, combine the roasted butternut squash, red onions, cooked quinoa, toasted walnuts, and dried cranberries.
- Pour the apple cider dressing over the salad and toss gently to combine.
- Top with chopped parsley and crumbled goat cheese if desired.
Serve:
- Serve the salad warm, at room temperature, or chilled. It makes a great side dish or can be enjoyed as a light main meal.

Servings and Timing

Servings: 6-8 (as a side dish)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Vegan Option: Omit the goat cheese and substitute with a plant-based cheese or simply enjoy without any cheese.
Add Protein: Add grilled chicken, roasted chickpeas, or roasted turkey for a more substantial meal.
Other Nuts: Swap the walnuts for toasted pecans or pumpkin seeds for a different crunch.
Sweet Potato: You can swap the butternut squash with sweet potatoes for a slightly different flavor and texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: You can reheat the salad by microwaving it or warming it up on the stovetop, or enjoy it cold straight from the fridge.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made ahead. It’s actually great for meal prep! Just store the salad components separately (such as the dressing and roasted vegetables) and combine everything when ready to serve.

Can I use pre-cooked quinoa?

Yes, you can use pre-cooked quinoa to save time. Just toss it with the other ingredients after warming it up.

Can I use a different dressing?

Yes! If you don’t want to make the apple cider dressing, you can use a balsamic vinaigrette or a lemon-tahini dressing for a different flavor profile.

Can I use other dried fruits in the salad?

Absolutely! You can swap dried cranberries with raisins, chopped dried apricots, or dried cherries for a different taste.

How can I make this salad spicier?

Add a sprinkle of red pepper flakes or some finely chopped jalapeño to the salad for a spicy kick that balances well with the sweetness of the cranberries.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

Butternut Squash Quinoa Salad is a vibrant and nutrient-packed dish that combines the flavors of fall in every bite. The roasted squash, nutty quinoa, sweet cranberries, and toasted walnuts come together to create a comforting yet light salad that can be enjoyed warm, at room temperature, or chilled. Perfect as a side dish for Thanksgiving, a healthy lunch, or a light dinner, this salad is sure to be a hit with its deliciously balanced flavors and textures.