Glistening with Autumnal colours, this Butternut Squash Quinoa Salad is the perfect salad to bring to your holiday table or to celebrate the flavors of fall any night of the week. It’s gluten free, feeds a crowd and you can enjoy it as a vegetarian main, or alongside your favorite protein.
I love all the virbrant colors and fall flavors in this butternut squash salad recipe. The peppery arugula is balanced by the sweetness of the caramelized squash, the nutty quinoa offers heft and protein and the dots of creamy cheese, dried cranberries, and crunchy walnuts throughout, make it even more delicious.
Tossed with a savory-sweet dressing, this salad is an elegant mix of contrasting flavors and textures which is exactly the kind of salad I like to serve at a dinner party or holiday meal. It’s a generous salad that can stand on its own, or bring some much-needed freshness to the holiday table.
- Why You Will Love This Salad
- Key Ingredient Notes
- Variations And Substitutions
- Tips For Cooking Quinoa
- How to Make Butternut Squash Quinoa Salad: Step-by-Step
- Recipe Tips
- Your Questions Answered
- What To Serve With Butternut Squash Salad
- How to Make Ahead and Store
- More Delicious Salads To Try
- Butternut Squash Quinoa Salad
Best of all, this show-stopping salad is delightfully simple to make and you can even prep most of it a day or two in advanceโyay!
Why You Will Love This Salad
- Perfect fall salad. Heary and filling, this is the perfect salad for this time of year. Not to mention, the gorgeous colors certainly look like fall on a platter.
- Wholesome goodness: Filled with leafy greens, protein-rich quinoa, heart-healthy walnuts, and of course fibre and vitamin-rich squash, this stellar salad not only tastes delicious but is also very good for you.
- Sweet and savory: The peppery arugula, salty feta, and buttery walnuts, takes the sweet squash onto savory territory and the outcome is delicious.
- Not just pretty to look at: Don’t you despise when a salad looks gorgeous but the flavor falls flat? Me too. This butternut squash quinoa salad packs a huge punch of flavor that will get rave reviews.
- Great for meal prep: This butternut squash and arugula salad is perfect for meal prep. Simply prepare and store the components separately in the fridge, then assemble when ready to serve.
- Gluten-free: As written, this delicious salad is completely glute-free and can be made dairy-free/vegan by omitting the cheese.
Key Ingredient Notes
This butternut squash salad recipe calls for simple ingredients that can be found at most well-stocked grocery stores. Here are my notes on the key ingredients you will need:
- Roasted butternut squash. You will need one medium butternut squash to roast for this salad. If you have a busy holiday prep day and peeling and cubing a butternut squash sounds like too much, feel free to buy it pre-cut from the grocery store.
- Quinoa. You will need about 2 cups cooked quinoa for this salad. I used white quinoa but tri-color, or any variety of quinoa will work. I typically cook the quinoa in water but it will be even more flavorful if you cook it in vegetable broth.
- Arugula. We love the peppery bite of arugula in this salad which contrasts beautifully with the sweet squash. You can also use lacinto kale (massaged) or add in some ribboned radicchio.
- Walnuts. A nutty, crunchy element is a great way to make a salad more interesting and delicious. I used walnuts here, but pecans, pistachios or almonds would also be great.
- Dried cranberries. For a pop of festive color and sweet-tangy bites. You can also use dried cherries, or chopped dates, if you wish.
- Feta cheese.ย Creamy feta cheese brings some delicious savory-saltiness to this salad. Parmesan, goat cheese, or Manchego, would also be great. If avoiding dairy, you can simply omit it or use avocado or a vegan cheese.
- Maple-mustard dressing.ย This my go-to dressing when I want to add loads of tangy, sweet-savory flavors to a salad and it couldn’t be easier to make. You will need 1 shallot, 1 garlic clove, dijon, maple syrup, apple-cider vinegar, salt, black pepper and olive oil. It makes a generous batch, but any left over will pair beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days. Tip: For an even tastier dressing, if you happen to have champagne vinegar, use it in place of half of the apple-cider vinegar. So delicious.
Variations And Substitutions
- Greens. Instead of arugula, you can use spinach, lacinto or curly kale (massaged), or mixed greens. You can also mix in some ribboned radicchio with the arugula.
- Winter squash. This salad can be made with any variety of winter squash such as Delicata, Red Kuri, Kabocha, or Acorn. You can also make it with sweet potatoes. Just be aware cooking times will vary according to the squash used.
- Seeds. The more crunchy textures, the better! Add toasted pumpkin seeds (pepitas) or if avoiding nuts, omit the walnuts and use pumpkin seeds exclusively. Pomegranate seeds would also be wonderful in this salad. They will add a fun pop of color and juicy, bursty bites.
- Grains. I love the fluffy quinoa in this salad but farro, freekeh, barley, wild rice, or brown rice would work just as well.
Tips For Cooking Quinoa
I have a foolproof method for cooking perfectly fluffy quinoa every time. You can find the cooking instructions in the recipe notes but here’s a few additional notes and tips on cooking quinoa.
- Rinse it well: Quinoa has a natural coating called saponin which can apparently be mildly toxic to humans and make it taste bitter when cooked. Rinsing removes the coating and also helps with hydrating the grains. A lot of boxed quinoa will say it is pre-rinsed, but I like to give it another rinse to be safe.
- Toast it in oil: I sometimes skip this step if feeling lazy but toasting the quinoa in a bit of oil before cooking enhances the rich nuttiness of the grains which will add a little more depth of flavour to your dish.
- Mix it up:ย There are many quinoa varieties. For most quinoa grain bowls, I love to mix red and white quinoa to make it more interesting. White quinoa is milder in flavour and cooks up really fluffy. Red quinoa has a bit more texture and richer flavour compared to white quinoa and holds up really well in salads. Tri-color quinoa is also delicious and visually appealing.
- Add aromatics to the cooking water: For a bit more flavour I like to add a bay leaf and a few whole garlic cloves to the cooking liquid.
- Season well: A generous seasoning of salt and pepper, after the quinoa has cooked, coaxes out the nutty flavours of quinoa and makes it tastier.
How to Make Butternut Squash Quinoa Salad: Step-by-Step
Here are some quick visual instructions for the easy steps involved. Full instructions with exact ingredients will be in the printable recipe card below.
Peel and cut the squash: Lay the butternut squash on its side and trim the top and bottom of the squash by cutting aboutย ยฝ-inch off each end. Using a vegetable peeler, peel the whole butternut squash. You may have to keep peeling until you reach the bright orange flesh. Next, cut the bulb end off the longer neck of the squash. Now you have two pieces that you will slice in half lengthways. Using a spoon, scoop out the the seeds then dice the butternut squash.
Roast the squash: Drizzle the cubed squash with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Try not to overcrowd the squash so it will caramelize better. Roast for 30-35 minutes in a 425ยบF oven until tender and golden brown. The cooking time may vary depending on the size of your cubed squash, and how hot your oven runs. TIP: Let the squash cool completely before assembling salad. This way, the warm squash won’t wilt the greens.
Cook and cool the quinoa: While the squash is roasting, cook the quinoa (you can find the cooking instructions in the recipe notes). Let the quinoa cool to room temperature before adding to the salad. TIP: If you need it to cool faster, spread it on a small sheet pan and place in the fridge to chill for 10 minutes or so.
Make the dressing: Combine all the dressing ingredients in a small bowl and whisk until emulsified.
Toast the walnuts: Heat a small skillet over medium high heat. Cook the walnuts on the dry skillet for 3-4 minutes, stirring constantly. Do not walk away and watch them closely so they don’t burn. Immediately transfer to a plate to cool.
Assemble the salad: Once the squash and quinoa have cooled to room temperature, you can assemble the salad. Start by layering the arugula on a large platter then sprinkle the quinoa over top. Add the roasted butternut squash cubes and drizzle with about half of the dressing. Toss gently to combine. Top with walnuts, dried cranberries and feta cheese.
Serve: Drizzle a little more dressing over the whole salad, then taste and season with a pinch of salt and pepper, if needed. Enjoy!
Note: I find this salad looks really pretty layered on a platter but you can certainly serve it in a large bowl as well. Just try not to toss it too much so the cubes of squash don’t fall apart.
Recipe Tips
- Roast the butternut squash on high heat. In a hot oven, it wonโt take long for the squash to become soft and creamy with caramelized edges.
- Let the cooked quinoa dry out. If you mix hot, still moist, quinoa with your veggies and greens it will make a very sad soggy salad with diluted flavours. Leave the quinoa to cool and dry out in the pot, or better yet, spread it out to dry on a small sheet pan while you prepare the other ingredients.
- Serve warm or at room temperature: I have been known to eat the salad fridge-cold, but it is so much better at room temperature.
- Dress your salad twice. It is hard to gage how much dressing a salad really needs if you dump the whole dressing in at once. I like to gently toss the salad with just some of the dressing, then taste, and add more dressing if needed.
- Texture is everything. Every salad benefits from contrast and complexity. Here, I added walnuts for some crunch and interest because they felt seasonal. Feel free to any other nuts such as pistachios, almonds, or pecans.
- Add cheese. A salty or creamy cheese is wonderful in this salad. I went with feta cheese but feel free to use goat cheese, blue cheese, or a shaved hard cheese such as pecorino or parmesan. So good.
- Don’t add all the nuts. If youโre not serving the whole salad all at once, or if are using it for meal prep, hold back the walnuts. This way they don’t soften with the dressing.
Your Questions Answered
Unfortunately, frozen squash would not work well for this salad. Frozen butternut squash is excellent for soups or casseroles but not so much for roasting. The frozen squash will not caramelize properly and it will be too mushy for this salad.
The Maple-mustard dressing is my favorite for this salad but if you love balsamic vinegar, you use it instead of the apple cider vinegar. This tahini dressing would also be wonderful with this butternut squash salad.
What To Serve With Butternut Squash Salad
Here are some ideas and options for how to enjoy this cozy autumnal salad:
As a main dish: This filling salad can be served as is for a light meal. To make it more substantial, you can add some cooked chicken (from a rotisserie chicken would be great!), roasted salmon, or sliced steak. To keep it vegetarian or vegan, add some crispy cubed tofuโdelish!
As a side dish: This gluten-free, vegan-adaptable salad is a wonderful side dish to add to your holiday table. It also makes a great salad for any day of the week alongside a main such as this easy baked lemon chicken.
How to Make Ahead and Store
TO MAKE AHEAD
If making this salad for a holiday meal, you can get a lot of the prep work done ahead of time. Here’s what to do:
- Roast the butternut Squash: Roast the squash as directed, then cool completely. Once cooled, transfer to an airtight container and refrigerate for up to 5 days.
- Cook the Quinoa: Cook the quinoa and cool completely. Once cooled, place in an airtight container and refrigerate for up to 5 days.
- Make the dressing: Prepared dressing can be stored in the fridge, covered, for up to 1 week.
- Salad Greens: Wash the greens and dry them well. Store in an airtight container lined with a sheet or two of paper towels to soak up any moisture. Depending on the greens you used, they can last from 3-5 days in the refrigerator.
TO STORE THE ASSEMBLED SALAD
Once assembled, the salad is best eaten the day you make it. That said, we quite enjoy it for lunch or dinner the next day but I do recommend leaving some greens undressed for this purpose.
Store any leftovers in an airtight container in the fridge. The greens will wilt a little so you can either add more fresh greens or enjoy as is.
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More Delicious Salads To Try
Butternut Squash Quinoa Salad
Ingredients
For the Roasted Squash
- 1 medium butternut squash (4-5 cups)ย peeled and cubed (see notes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For The Dressing
- 1/4 cup apple-cider vinegar
- 1 small shallot, diced
- 1 garlic clove, grated or finely minced
- 1 tablespoon dijon mustard
- 2 tablespoons pure maple syrup
- 1/2 cup extra virgin olive oil
- pinch of salt and black pepper
For The Salad
- 6-8 cups arugula (rocket)
- 1 cup cooked quinoa (white or tri-colour – see notes for cooking quinoa)
- ยฝ cup toasted walnut halves
- 3/4 cup dried cranberries
- 1/3 cup crumbled feta
Instructions
- Preheat the oven to 425 F Degrees. Line a large sheet pan with parchment paper.
- Place the squash on prepared sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Try not to overcrowd the squash so it will caramelize better.
- Roast for 30-35 minutes, or until tender and golden brown. The cooking time may vary depending on the size of your cubed squash, and how hot your oven runs. Set aside to cool.
- If you haven't cooked the quinoa, cook it now while the squash is roasting. See notes for how I cook perfectly fluffy quinoa.
- To Make the dressing: Whisk together vinegar, shallot, garlic, dijon mustard, maple syrup, oil, salt and pepper until emulsified.
- Once the squash and quinoa have cooled to room temperature, assemble the salad. Start by layering the arugula on a large platter then sprinkle the quinoa over top. Add the roasted butternut squash cubes and drizzle with about half of the dressing. Toss gently to combine. Top with walnuts, dried cranberries and feta cheese.
- To serve, drizzle a little more dressing over the whole salad, then taste and season with a pinch of salt and pepper, if needed. Enjoy!
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