Roasted Butternut Squash Quinoa Salad
This Roasted Butternut Squash Quinoa Salad combines tender roasted squash with fluffy quinoa, peppery arugula, tart cranberries, and crunchy pepitas, all dressed in a maple-balsamic vinaigrette that brings the fall flavors together beautifully.
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.