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Butternut Squash Quinoa Salad with Cranberries, Pecans, and Feta Recipe


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3.8 from 27 reviews

  • Author: Chef
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Butternut Squash Quinoa Salad is a wholesome and flavorful dish featuring roasted butternut squash, protein-packed quinoa, fresh greens, and a light vinaigrette. Perfect as a healthy lunch, side dish, or vegetarian main course.


Ingredients

Salad

  • 4 cups butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups baby spinach or arugula
  • ¼ cup dried cranberries
  • ¼ cup toasted pecans
  • ¼ cup crumbled feta cheese

Dressing

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and black pepper to taste


Instructions

  1. Preheat oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
  2. Prepare and roast butternut squash: Toss the peeled and cubed butternut squash with olive oil, garlic powder, salt, and black pepper, then spread evenly on a baking sheet. Roast in the oven for 25–30 minutes until tender and lightly caramelized.
  3. Cook quinoa: While the squash roasts, combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and tender. Remove from heat and fluff with a fork, then let it cool slightly.
  4. Make dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined.
  5. Combine salad ingredients: In a large serving bowl, mix the cooked quinoa, roasted butternut squash, baby spinach or arugula, dried cranberries, toasted pecans, and crumbled feta cheese.
  6. Toss with dressing: Drizzle the prepared dressing over the salad and toss gently to evenly coat all ingredients.
  7. Serve: Serve the salad warm or chilled according to preference.

Notes

  • Make ahead and refrigerate for up to 3 days for convenience.
  • Substitute goat cheese for feta if desired to vary flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American