Butternut Squash Salad Recipe
This cozy Butternut Squash Salad features hearty quinoa and seasonal fall ingredients like roasted butternut squash, dried cranberries, pumpkin seeds, and sliced apples. Dressed in a light balsamic vinaigrette, it's as delicious as it is beautiful and the perfect addition to any table.
Servings: 4 servings
Ingredients
Salad
- 1 medium butternut squash peeled, seeded and chopped into small cubes
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1¾ cup water
- ½ cup red onion chopped
- ½ cup dried cranberries
- ½ cup roasted pumpkin seeds
- 8 ounces arugula or mixed greens
- ½ cup feta cheese crumbled
- 1 medium apple cored and thinly sliced
- Cilantro chopped (optional)
Balsamic Vinaigrette
- ¼ cup olive oil
- ¼ cup warm water
- ½ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- salt + pepper to taste
Instructions
- Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Roast the butternut squash: Peel and cut your butternut squash into small 1-inch cubes. Transfer to a large mixing bowl with the olive oil, salt, and black pepper. Toss to coat. Transfer to the prepared baking sheet and arrange in an even, non-overlapping layer. Roast for 25-30 minutes or until the squash is soft and tender and just starting to brown around the edges.
- Cook the quinoa: While the squash is cooking, prepare the quinoa for the salad. Start by rinsing the quinoa with cold water using a fine-mesh strainer. Transfer the quinoa to a medium saucepan and cover it with 1¾ cup water (or broth). Bring to a boil over high heat, then reduce to a simmer. Cover the pot and cook for approximately 15-20 minutes. With the lid still on, remove the pot from heat and allow it to rest for 5 minutes. Remove the lid and gently fluff it with a fork.
- Cool the quinoa: The quinoa doesn't need to be cold before adding it to the salad, but it's better if it's not steaming hot. To quickly cool the quinoa, lay out a large sheet of parchment paper on a flat surface. After fluffing the quinoa with a fork, spread the quinoa over the parchment paper and allow it to cool for 5 minutes or so.
- Assemble: In a large bowl, combine the roasted butternut squash, coolish quinoa, diced red onion, dried cranberries, and pumpkin seeds. Gently mix to combine. Serve over a bed of fresh arugula with crumbled feta cheese and thinly sliced apple.
- Serve: Just before serving, drizzle with homemade balsamic vinaigrette or dressing of choice.
For the Balsamic Vinaigrette
- In a medium bowl, whisk all ingredients together until fully combined. Refrigerate until ready to use. Shake well before using.
Notes
- Feel free to spice the butternut squash with a pinch or two of ground cinnamon, cumin, nutmeg, or cayenne. Add the additional spices at the same time as the olive oil, salt, and black pepper.
- Top this salad with baked or grilled chicken for a complete, protein-packed meal.
- The roasted butternut squash, quinoa, and balsamic vinaigrette can all be prepared ahead of time. Keep stored in separate, airtight containers in the refrigerator until ready to use.
- This butternut squash salad is delicious served warm or cold.
Nutrition
Calories: 653kcal | Carbohydrates: 82g | Protein: 17g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 305mg | Potassium: 1363mg | Fiber: 11g | Sugar: 28g | Vitamin A: 21389IU | Vitamin C: 52mg | Calcium: 324mg | Iron: 6mg
