Imagine coming home on a crisp fall evening, craving something hearty yet healthy. This Roasted Butternut Squash Quinoa Salad is exactly what you need. It’s that perfect balance of warm roasted vegetables and protein-packed quinoa that satisfies your hunger while nourishing your body.
I discovered this recipe years ago when looking for ways to use seasonal produce, and it’s become my go-to autumn meal ever since.
Why This Recipe is Awesome
What makes this Roasted Butternut Squash Quinoa Salad truly special is its remarkable versatility. It works beautifully as a standalone lunch, a hearty side dish, or even a holiday table addition. The combination of sweet caramelized butternut squash with nutty quinoa creates a textural symphony that’s both satisfying and nutritious.
Unlike many salads that leave you hungry an hour later, this one has staying power. The protein from the quinoa paired with the fiber-rich butternut squash keeps you full for hours. Plus, the warm-cool temperature contrast makes it distinctly different from your everyday green salad.
The vibrant colors alone make this dish Instagram-worthy, but it’s the depth of flavor that will keep you coming back for more. Sweet, savory, crunchy, and chewy elements combine for a truly balanced eating experience.
Equipment needed: Baking sheet, saucepan, large mixing bowl, knife, cutting board
Roasted Butternut Squash Quinoa Salad
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cubed
- 2 tablespoons olive oil plus more for roasting
- 1 cup uncooked quinoa rinsed
- 2 cups vegetable or chicken broth use vegetable to keep it vegetarian
- 3 cups fresh arugula can substitute spinach or mixed greens
- 1/2 cup dried cranberries
- 1/3 cup pepitas pumpkin seeds, toasted
- 1/2 cup crumbled feta cheese omit for vegan option
- 1/4 red onion thinly sliced
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Toss the butternut squash cubes with 2 tablespoons olive oil on the prepared baking sheet. Season generously with salt and pepper, ensuring even coating.
- Roast the squash for 25-30 minutes, stirring halfway through, until the edges are caramelized and the squash is fork-tender but not mushy.
- While the squash roasts, prepare the quinoa by combining it with the broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- Make the dressing by whisking together olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
- Transfer the cooked quinoa to a large bowl and fluff with a fork. Let it cool for about 5 minutes—it should be warm but not hot.
- Add the roasted butternut squash, arugula, cranberries, red onion, and half the pepitas to the quinoa. Drizzle with the dressing and toss gently to combine.
- Sprinkle the feta cheese and remaining pepitas over the top just before serving for the best presentation and to maintain their texture.
Notes
- For meal prep, roast the squash and cook the quinoa up to 2 days ahead, storing separately in the refrigerator. Assemble just before serving.
- The salad can be served warm, at room temperature, or cold—each offering a slightly different but equally delicious experience.
- For a more substantial meal, add roasted chicken or chickpeas for extra protein.
- Toast the pepitas in a dry skillet over medium heat for 3-5 minutes until fragrant for enhanced flavor.
- This salad holds up well for 2-3 days in the refrigerator, making it perfect for leftovers.
Calories & Nutritional Info
- Calories: Approximately 375 calories per serving (main dish portion)
- Protein: 10g per serving
- Carbohydrates: 45g per serving
- Fiber: 7g per serving
- Fat: 18g per serving (mostly healthy unsaturated fats)
- Allergens: Contains dairy (feta cheese) which can be omitted
- Diet suitability: Vegetarian, gluten-free, can be made vegan by omitting feta
Common Mistakes to Avoid
- Overcooking the butternut squash – You want it tender but still holding its shape. Mushy squash will turn your salad into a mash.
- Skipping the quinoa rinse – Not rinsing quinoa can result in a bitter taste due to its natural saponin coating.
- Adding the arugula too early – If you’re serving the salad warm, add the arugula just before serving to prevent wilting.
- Under-seasoning – Both the squash and the quinoa need proper seasoning. Taste as you go!
- Overdressing the salad – Start with less dressing than you think you need; you can always add more.
Alternatives & Substitutions
- Butternut squash: Sweet potato, delicata squash, or pumpkin work beautifully as alternatives.
- Quinoa: Farro, bulgur wheat, or brown rice can substitute (note that these aren’t gluten-free).
- Arugula: Baby kale, spinach, or mixed greens provide different but complementary flavors.
- Dried cranberries: Dried cherries, pomegranate arils, or diced apple offer different sweet notes.
- Feta cheese: Goat cheese for a tangier flavor, or plant-based cheese for a vegan option.
- Pepitas: Toasted walnuts, pecans, or sunflower seeds all provide that essential crunch.
- Maple syrup: Honey (non-vegan) or agave nectar can be used in the dressing.
FAQs
Can I make this Roasted Butternut Squash Quinoa Salad ahead of time?
Absolutely! You can prepare the components 1-2 days ahead. Store the roasted squash, cooked quinoa, and dressing separately in the refrigerator. Combine with the fresh ingredients just before serving for the best texture and flavor.
How do I know when butternut squash is perfectly roasted?
The squash should be fork-tender but still hold its shape. You’ll notice the edges beginning to caramelize and turn golden brown. This typically takes 25-30 minutes at 425°F, but oven temperatures vary, so start checking at the 20-minute mark.
Is this salad suitable for a holiday dinner?
It’s perfect for holiday gatherings! The festive colors and fall flavors make it an excellent addition to Thanksgiving or Christmas meals. You can prepare components ahead of time to reduce day-of stress.
Can I serve this as a cold salad?
Yes! While it’s delicious warm or at room temperature, it also works beautifully as a cold salad. If serving cold, I recommend adding the dressing just before serving to maintain the best texture.
How do I make this more filling for a main dish?
To make it more substantial, add protein like grilled chicken, roasted chickpeas, or marinated tofu. You could also increase the portion size and serve with a slice of crusty whole-grain bread on the side.
Final Thoughts
This Roasted Butternut Squash Quinoa Salad is more than just a recipe—it’s a celebration of autumn’s bounty in a bowl. There’s something magical about how these simple ingredients transform into a meal that’s both nourishing and deeply satisfying. Whether you’re cooking for yourself or sharing with loved ones, I hope this dish brings as much comfort and joy to your table as it has to mine.
