Description
Butternut Squash Quinoa Salad is a vibrant, nutrient-packed dish that blends tender roasted squash, fluffy quinoa, and sweet dried cranberries. Toasted walnuts and a tangy apple cider vinaigrette complete the flavors, making this salad perfect for fall. It’s great as a side dish, meal prep, or light main, and can be served warm, at room temperature, or chilled.
Ingredients
For the Salad:
1 medium butternut squash, peeled and cut into 1-inch pieces (about 3 cups)
1/2 red onion, sliced into half moons
Pinch of salt and pepper
2 tbsp olive oil
2/3 cup dried cranberries
2/3 cup toasted walnuts
1 cup quinoa, rinsed and drained
2 tbsp chopped flat-leaf parsley (optional)
4 oz crumbled goat cheese (optional)
For the Apple Cider Dressing:
2 tbsp apple cider vinegar
1/4 cup olive oil
1 tbsp maple syrup
2 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
Instructions
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Roast the Vegetables: Preheat the oven to 425°F (220°C). Toss the butternut squash and red onions with olive oil, salt, and pepper. Roast for 30-35 minutes, stirring halfway through.
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Cook the Quinoa: Boil 2 cups water and add the rinsed quinoa. Simmer on low for 15 minutes, then let sit, covered, for 10 minutes. Fluff with a fork.
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Toast the Walnuts: In a dry pan over medium-high heat, toast the walnuts for 3-4 minutes until fragrant. Set aside.
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Make the Dressing: Shake the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper in a jar.
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Assemble the Salad: Combine the roasted squash, quinoa, toasted walnuts, and cranberries. Toss with the dressing, and top with parsley and goat cheese if desired.
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Serve: Serve warm, at room temperature, or chilled.
Notes
For a vegan version, omit the goat cheese or use a plant-based cheese.
Add grilled chicken or roasted chickpeas for more protein.
Swap walnuts for toasted pecans or pumpkin seeds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Salad
- Method: Roasting, Cooking, Mixing
- Cuisine: American
