When the air turns crisp, nothing satisfies quite like a meal that feels both nourishing and comforting. This Butternut Squash Quinoa Salad is a celebration of autumn textures and flavors. Combining the caramelized sweetness of roasted squash with the fluffy, protein-rich base of quinoa, this salad is topped with tart cranberries, crunchy seeds, and a zesty maple-tahini dressing. Whether you’re looking for a vibrant holiday side or a meal-prep lunch that actually keeps you full, this superfood bowl is a seasonal must-have.
Why This Recipe Works
- Nutritional Powerhouse: Quinoa provides a complete plant-based protein, while butternut squash is loaded with Vitamin A and fiber.
- Complex Flavor Profile: The recipe hits every taste bud—sweet from the squash and cranberries, salty from the seeds, and tangy from the dressing.
- Meal-Prep Champion: Unlike leafy salads, this quinoa base holds up beautifully in the fridge for several days without getting soggy.
- Naturally Inclusive: This recipe is naturally vegan and gluten-free, making it the perfect dish for gatherings with diverse dietary needs.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 4-6 Servings
- Difficulty: Easy
Ingredients
- 1 medium Butternut Squash (peeled and cubed into 1-inch pieces)
- 1 cup Quinoa (rinsed)
- 2 cups Vegetable Broth (for cooking quinoa)
- 2 Tbsp Olive Oil (for roasting)
- 1/2 cup Dried Cranberries
- 1/2 cup Pumpkin Seeds (Pepitas) or Toasted Walnuts
- 2 cups Baby Spinach or Arugula
- 1/4 cup Red Onion, finely diced
- For the Maple-Tahini Dressing:
- 2 Tbsp Tahini
- 1 Tbsp Maple Syrup
- 1 Tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1-2 Tbsp Warm Water (to thin)
- Salt and Pepper to taste
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Roast for 25–30 minutes, turning halfway through, until edges are golden and caramelized.
- Cook the Quinoa: While the squash roasts, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Prepare the Dressing: In a small bowl, whisk together the tahini, maple syrup, lemon juice, and mustard. Add warm water one teaspoon at a time until you reach a smooth, pourable consistency.
- Assemble: In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, diced red onion, dried cranberries, and pumpkin seeds.
- Toss: Gently fold in the baby spinach (the heat from the quinoa will lightly wilt it). Drizzle the dressing over the salad and toss to coat evenly.
- Serve: This salad can be served warm, at room temperature, or cold. Top with extra seeds for a final crunch.
Conclusion
This Butternut Squash Quinoa Salad is a masterclass in healthy, seasonal eating. It manages to be incredibly light yet deeply satisfying, making it a versatile addition to your recipe rotation. It’s the kind of dish that looks as good as it tastes—vibrant oranges, deep greens, and ruby reds—making it a stunning centerpiece for a Thanksgiving table or a simple weeknight win.
(FAQ)
Q: Can I use a different type of squash?
A: Absolutely! Sweet potatoes, delicata squash, or even roasted carrots work beautifully as substitutes for butternut squash.
Q: How do I prevent the quinoa from being bitter?
A: Always rinse your quinoa under cold running water in a fine-mesh sieve before cooking. This removes the “saponin,” a natural coating that can cause a bitter taste.
Q: Can I add a protein boost?
A: Yes! Roasted chickpeas, grilled chicken, or even a sprinkle of feta cheese (if not vegan) are fantastic additions to this salad.
