This quinoa butternut squash salad combines roasted squash, tender quinoa, crisp apples, dried cherries, and feta in a bright vinaigrette. Ready in 30 minutes, it’s fresh, colorful, and tastes special without any fuss.
Jump to:
- Why You’ll Love This Butternut And Quinoa Salad
- Ingredient Information And Substitutions
- How To Make Butternut Squash Quinoa Salad
- Frequently Asked Questions
- Tips For Making Quinoa and Butternut Squash Salad
- What To Serve With Butternut Squash And Quinoa Salad
- Other Squash Recipes To Try
- Hosting Thanksgiving?
- Quinoa Butternut Squash Salad
Why You’ll Love This Butternut And Quinoa Salad
This salad is the kind of dish that feels equally at home on a festive holiday spread or tucked into your lunchbox for the week. Every bite hits that sweet-savory-tangy combo, with crisp apples and walnuts adding crunch to the tender roasted squash.
The best part? You can totally make it your own. Toss in whatever fruit, nuts, or cheese you’ve got, and it’ll still be delicious. It’s colorful, full of texture, and the kind of dish that just brightens up the table the second you set it down. Here’s why you’ll want to make this butternut quinoa salad:
- Ready in 30 minutes
- Hearty and refreshing
- Great for make-ahead lunches
- Doubles as a holiday-worthy side
- Customizable with your favorite add-ins
Ingredient Information And Substitutions
- Quinoa- The light and fluffy base for the salad. Use white, red, or tricolor quinoa.
- Walnuts- Add crunch and nuttiness. Pecans or pumpkin seeds make good alternatives.
- Dried cherries- Bring tart-sweet flavor. Dried cranberries or raisins can be swapped in.
- Apples- Add freshness. Crisp SnapDragons or RubyFrost apples are great choices.
- Butternut squash- Roast until tender and caramelized. I prefer Honey nut squash but sweet potatoes work as substitutes.
- Shallots- Add sweetness and a delicate oniony-garlicky flavor. Regular onions can be used if needed.
- Feta cheese- Creamy and tangy, it balances the sweetness. Goat cheese is a tasty substitute.
- Olive oil- Helps the veggies roast and emulsifies the vinaigrette. Avocado oil is a good swap.
- Champagne vinegar- Gives brightness to the dressing. Use white wine vinegar as an alternative.
- Apple cider vinegar- Adds tang with a hint of fruitiness. Lemon juice can be used instead.
- Grainy mustard- Provides texture and depth in the vinaigrette. Dijon works too.
- Honey- Sweetens and balances acidity. Maple syrup makes a nice swap.
- Fresh herbs- Sage and parsley bring an earthy yet bright flavor.
- Garlic powder- Adds a savory note. A small, finely minced garlic clove can work too.
- Kosher salt- Enhances flavor throughout the dish. Sea salt is a fine substitute.
- Black pepper- Balances the sweetness with a little bite.
How To Make Butternut Squash Quinoa Salad
Step 1- Roast the vegetables.
Preheat your oven to 450 degrees F and line a baking sheet with parchment. Toss the diced squash and sliced shallots with olive oil, sage, garlic powder, salt, and pepper, then spread them out evenly onto the pan. Roast for 10 minutes, flip, and roast another 10 minutes until golden and tender.
Step 2- Make the dressing.
While the veggies cook, whisk together champagne vinegar, apple cider vinegar, mustard, honey, salt, and pepper. Switch to an immersion blender and slowly stream in the olive oil while blending until the dressing is smooth and emulsified.
Step 3- Assemble the salad.
Add the cooked quinoa to a large bowl along with the roasted squash and shallots, walnuts, dried cherries, feta, apples, and parsley. Pour over about ¾ of the dressing and toss gently until everything is coated. Give it a taste, adjust the seasoning, and add more dressing if you’d like. Serve immediately.
Frequently Asked Questions
A light vinaigrette is ideal since quinoa absorbs flavor easily. This one combines vinegars, mustard, and honey for a tangy-sweet balance that pairs perfectly with the squash, apples, and feta.
Most packages have direction listed. Use 2 parts liquid to 1 part quinoa. Simmer until the liquid is absorbed, rest covered for 5 minutes, then fluff with a fork.
Yes, it gets better as it sits.
Tips For Making Quinoa and Butternut Squash Salad
- Cut the squash evenly, so it roasts evenly.
- Toast the nuts for extra crunch and flavor.
- Dress lightly first and add more if needed. It’s easier to build up than to fix an overdressed salad.
- Serve warm or cold. This quinoa squash salad is tasty right after roasting while still warm, and just as good chilled straight from the fridge.
- Ingredients to prep ahead- Cook the quinoa, roast the squash, and whisk the dressing a day or two in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. The apples may soften slightly, but the flavors remain bright.
What To Serve With Butternut Squash And Quinoa Salad
This dish works beautifully as a main or a hearty side, and it’s even better when you add the right pairings. Here are my favorite ways to serve this quinoa salad with butternut squash:
Other Squash Recipes To Try
Hosting Thanksgiving?
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Quinoa Butternut Squash Salad
Equipment
- 1 Spatula
Ingredients
Roasted squash:
- 3 cups butternut squash peeled, seeds removed and diced into ½ inch pieces (unpeeled honey nut squash is also awesome!)
- 1 cup shallots thinly sliced, about 2 medium shallots
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh sage chopped or 1 teaspoon dried sage
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
Salad:
- 8 ounces quinoa cooked per package directions
- 1 cup chopped walnuts
- ¾ cup dried cherries roughly chopped
- 1 cup feta cheese crumbled
- 2 cups SnapDragon apples diced
- 3 Tablespoons fresh parsley chopped
Dressing:
- 6 Tablespoons champagne vinegar
- 2 Tablespoons apple cider vinegar
- 4 Teaspoons grainy mustard
- 2 Tablespoons honey
- Pinch Kosher salt
- Pinch ground black pepper
- ½ cup extra virgin olive oil
Instructions
Instructions:
- Preheat the oven to 450 degrees F and line a sheet pan with parchment.
- In a large bowl, combine squash, shallots, olive oil, sage, salt, pepper, and garlic powder. Toss until the vegetables are fully coated and spread in a single layer on the prepared pan.
- Roast for 10 minutes, flip the vegetables and roast for an additional 10 minutes. Remove from the oven and cool.
- While the vegetables cook, combine champagne vinegar, apple cider vinegar, mustard, honey, salt and pepper in a medium bowl. Use an immersion blender to mix the ingredients and while the mixer is running, slowly drizzle in the olive oil until the dressing is creamy and well combined. Set aside.
- In a large bowl, combine cooked quinoa, walnuts, dried cherries, feta cheese, apples, parsley and the roasted squash mixture. Drizzle with ¾ of the dressing and toss until well combined. Taste and adjust seasonings and add more dressing if needed. Serve immediately.
Video
Notes
- Cut the squash evenly, so it roasts evenly.
- Toast the nuts for extra crunch and flavor.
- Dress lightly first and add more if needed. It’s easier to build up than to fix an overdressed salad.
- Serve warm or cold. This quinoa squash salad is tasty right after roasting while still warm, and just as good chilled straight from the fridge.
- Ingredients to prep ahead- Cook the quinoa, roast the squash, and whisk the dressing a day or two in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. The apples may soften slightly, but the flavors remain bright.
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