Name: Butternut Squash Quinoa Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cups cubed butternut squash; 1 tbsp olive oil; Salt & pepper to taste; 1 cup cooked quinoa; ¼ cup dried cranberries; ¼ cup crumbled feta cheese; 2 tbsp chopped pecans or walnuts; 2 tbsp olive oil; 1 tbsp balsamic vinegar

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Get ready to fall in love with this Butternut Squash Quinoa Salad Recipe, a vibrant medley that perfectly balances hearty, sweet, tangy, and nutty flavors. It’s packed with protein-rich quinoa, tender roasted butternut squash cubes, and bursts of dried cranberries, all tied together with creamy feta and a zesty balsamic dressing. Whether you’re looking for a wholesome lunch or a stunning side dish, this salad checks all the boxes while keeping things fresh and colorful.

Ingredients You’ll Need

The image shows five white bowls with different ingredients placed on a white marbled surface. One bowl holds green leafy herbs finely chopped, another contains orange cubed pieces, likely sweet potatoes, arranged closely together. A third bowl is filled with light brown grains or cooked rice with a fluffy texture. The fourth bowl has dark dried fruit and green pumpkin seeds together, while the last bowl contains shredded bright red beets. A small glass container with yellow liquid, possibly dressing, is also placed near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Butternut Squash Quinoa Salad Recipe plays a vital role, creating layers of taste and texture that come together effortlessly. These simple staples make the dish both wholesome and exciting, providing a delicious balance of sweet, savory, and crunchy.

2 cups cubed butternut squash: Roasting brings out its natural sweetness and soft texture, making it the star of the salad.
1 tbsp olive oil: Helps roast the squash to a perfect caramelized finish with just the right amount of crisp.
Salt & pepper to taste: Essential seasonings that enhance and balance flavors throughout the dish.
1 cup cooked quinoa: This gluten-free grain adds a fluffy, protein-packed base for the salad.
¼ cup dried cranberries: Adds a delightful tartness and chewy contrast to the tender squash and quinoa.
¼ cup crumbled feta: Creamy and tangy, feta enhances depth and richness with every bite.
2 tbsp chopped pecans or walnuts: Provides a satisfying crunch and nutty flavor, elevating texture complexity.
2 tbsp olive oil + 1 tbsp balsamic vinegar (for dressing): This simple dressing binds all ingredients together with a bright, slightly sweet finish.

How to Make Butternut Squash Quinoa Salad Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400 °F (200 °C). Toss the cubed butternut squash in olive oil, salt, and pepper, ensuring each piece is coated well. Spread them out on a baking sheet in a single layer. Roast for 20 to 25 minutes, or until the squash turns tender and golden brown around the edges. Roasting unlocks that lovely caramel sweetness that makes this dish so irresistible.

Step 2: Prepare the Quinoa

While your squash is roasting, cook the quinoa according to package instructions and let it cool slightly. Using quinoa here is a game changer — it’s light yet filling, delivering protein with a pleasantly nutty undertone that complements the squash beautifully.

Step 3: Combine Salad Ingredients

In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, chopped nuts, and crumbled feta. This step is where the textures and flavors begin to mingle and build on each other, making every forkful more exciting than the last.

Step 4: Dress the Salad

Mix together the olive oil and balsamic vinegar, then drizzle the dressing over the salad. Toss everything gently but thoroughly, so the dressing evenly coats the ingredients without mashing the squash. The balsamic’s tangy sweetness is the perfect foil to the savory and nutty elements in the salad.

How to Serve Butternut Squash Quinoa Salad Recipe

A large white oval dish filled with a colorful quinoa salad placed on a white marbled surface. The salad has several visible layers: the base is light orange roasted squash chunks mixed with fluffy light tan quinoa grains. Scattered throughout are bright green spinach leaves adding fresh color and texture. Small crumbles of white feta cheese sit on top, along with a few whole pomegranate seeds adding tiny dark red pops. In the background, a peach-colored cloth and whole butternut squash add a warm tone. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add an extra pop of freshness and color, sprinkle chopped fresh herbs such as parsley or basil on top right before serving. A few whole pecans or walnuts scattered on the plate add an appealing crunch and visual contrast that invites everyone to dig in.

Side Dishes

This salad pairs wonderfully with a warm bowl of roasted chicken or alongside grilled vegetables for a fully plant-based meal. It’s also fantastic when served with a crusty artisan bread to help soak up any remaining dressing.

Creative Ways to Present

Try serving this Butternut Squash Quinoa Salad Recipe in clear glass jars for a portable lunch picnic option or as a vibrant bed for baked feta or grilled halloumi. For a fun twist, use roasted squash halves as edible bowls filled with the salad for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Butternut Squash Quinoa Salad Recipe stored in an airtight container in the refrigerator for up to 3 days. It tastes great cold or at room temperature, which makes it perfect for quick lunches or light dinners on busy days.

Freezing

While freezing is an option, it’s best to freeze the roasted butternut squash separately from the salad mixture, since the texture of quinoa and feta can change after thawing. Reheat the squash and toss fresh salad ingredients just before serving for optimal flavor and texture.

Reheating

If you prefer your salad warm, gently reheat the roasted squash and quinoa in a microwave or skillet before mixing with the rest of the ingredients. Avoid heating the feta and cranberries so they retain their texture and brightness.

FAQs

Can I use other grains besides quinoa?

Absolutely! While quinoa is fantastic for its protein and texture, you can swap in couscous, bulgur, or even farro to change things up. Just make sure to cook your grain according to package instructions before adding it to the salad.

Is this salad suitable for vegans?

To make this Butternut Squash Quinoa Salad Recipe vegan, simply omit the feta or use a plant-based cheese alternative. The flavors still shine through beautifully without the cheese.

Can I add greens like spinach or kale?

Definitely! Adding fresh spinach or kale boosts the nutrient content and adds a lovely green color contrast that complements the roasted squash and quinoa perfectly.

How long does the salad last once dressed?

Once dressed, it’s best eaten within 1 to 2 days, as the dressing can cause the salad to become soggy over time. Keeping dressing separate until serving helps maintain freshness.

What nuts work best in this salad?

Pecans and walnuts are ideal because of their sweetness and crunch, but feel free to experiment with toasted almonds or pistachios for different textures and flavors.

Final Thoughts

This Butternut Squash Quinoa Salad Recipe is a personal favorite that never fails to impress with its beautiful balance of flavors and nourishing ingredients. Whether you’re inviting friends over or just treating yourself, it’s a dish that feels special yet simple to make. Give it a try—you’ll love how effortlessly it brightens up any meal!