When it comes to a dish that perfectly combines hearty and healthy, Butternut Squash Quinoa Salad is my go-to recipe. It’s a complete standout—warm, vibrant, and full of texture. Imagine enjoying a bowl full of fluffy quinoa, tender butternut squash, and crisp almonds. Not only is it satisfying, but it’s also versatile enough to be served as a main or a delightful side dish.
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For another delightful dish, check out my Pineapple Green Smoothie.
Why you’ll love this recipe
This salad will make you fall in love with its simplicity and burst of flavors. It’s that hint of roasted butternut squash sweetness paired with the tangy apple cider vinaigrette that always wins everyone over. Plus, it's easy to prepare with available ingredients, making it perfect for a quick weeknight dinner or a showstopper at your holiday table.
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- Sweetener like maple syrup or brown sugar (optional)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup tri-color quinoa
- Lower sodium chicken broth (amount varies between stovetop and instant pot directions)
- ½ cup green onion (diced)
- ½ cup low-sugar Craisins
- ½ cup shaved almonds (toasted)
- 6 tablespoons olive oil (for dressing)
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper (to taste; for dressing)
Step-by-step instructions
- Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Peel the butternut squash, chop into bite-sized chunks, and remove seeds. Drizzle with olive oil (and sweetener if desired), then sprinkle with salt and pepper. Bake for 20-25 minutes, or until fork tender. Remove to cool.
- Prepare quinoa according to package directions using lower sodium chicken broth. Fluff with a fork when done.
- Combine all dressing ingredients (olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt, and pepper) and shake well.
- Combine the roasted squash and cooked quinoa in a bowl. Pour some dressing over top and stir to combine. Add the diced green onions, shaved almonds, and Craisins. Add remaining dressing and stir again.
- Serve warm or cold.
Recipe tips & variations
For a bit of heat, try adding a pinch more of red pepper flakes. Feeling adventurous? Toss in some arugula or spinach for extra greens. If you're out of Craisins, go ahead and swap them with dried apricots or raisins instead for a unique twist.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When you're ready to eat, this salad tastes great cold, but if you want it warm, simply reheat it gently in a skillet over low heat until heated through.
FAQs
Can I serve butternut squash quinoa salad warm or cold?
Absolutely! This salad shines both ways. I love it warm with freshly roasted squash in colder months and cold as a refreshing dish in summer.
Can I make this butternut squash quinoa salad ahead of time?
Yes, it's quite forgiving. Make it a day ahead to let the flavors meld together beautifully. Just leave out the green onions until the last minute to preserve their crunch.
What can I use instead of Craisins in this salad?
Feel free to replace Craisins with chopped dried apricots or raisins. Each gives a slightly different taste but pairs wonderfully.
How do I cook quinoa so it turns out fluffy?
For fluffy quinoa, rinse it before cooking to remove the saponins. Cook using a 1:2 ratio of quinoa to broth, and let it steam with the lid on after cooking for about 5 minutes before fluffing with a fork.
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Butternut Squash Quinoa Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and healthy Butternut Squash Quinoa Salad that combines roasted squash and quinoa with a tangy vinaigrette.
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- to taste sweetener like maple syrup or brown sugar (optional)
- to taste kosher salt and freshly ground black pepper
- 1 cup tri-color quinoa
- to taste lower sodium chicken broth
- ½ cup green onion (diced)
- ½ cup low-sugar Craisins
- ½ cup shaved almonds (toasted)
- 6 tablespoons olive oil (for dressing)
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ½ teaspoon red pepper flakes
- to taste kosher salt and freshly ground black pepper (for dressing)
Instructions
- Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Peel the butternut squash, chop into bite-sized chunks, and remove seeds. Drizzle with olive oil (and sweetener if desired), then sprinkle with salt and pepper. Bake for 20-25 minutes, or until fork tender. Remove to cool.
- Prepare quinoa according to package directions using lower sodium chicken broth. Fluff with a fork when done.
- Combine all dressing ingredients (olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt, and pepper) and shake well.
- Combine the roasted squash and cooked quinoa in a bowl. Pour some dressing over top and stir to combine. Add the diced green onions, shaved almonds, and Craisins. Add remaining dressing and stir again.
- Serve warm or cold.
Notes
- For a bit of heat, try adding a pinch more of red pepper flakes.
- Feeling adventurous? Toss in some arugula or spinach for extra greens.
- If you're out of Craisins, go ahead and swap them with dried apricots or raisins instead for a unique twist.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This salad tastes great cold, but can be reheated gently in a skillet over low heat until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
