Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish

Get ready to embrace fall with a warm bowl of Roasted Butternut Squash Quinoa Salad! This dish brings together the earthy sweetness of butternut squash, the nutty flavor of quinoa, and festive pomegranate seeds. It’s a comforting, nutritious salad that warms the soul and satisfies your cravings during the cooler days ahead.

Why You’ll Love This Recipe

• Quick & Easy: Simple steps that allow you to whip it up in no time.
• Simple Ingredients: Uses common fall ingredients you might already have.
• Perfect for Any Occasion: Great for cozy family dinners or festive gatherings.
• Crowd-Pleaser: A delightful mix of flavors and textures that everyone will enjoy.
• Unbelievably Delicious: The roasted squash and zesty dressing elevate this salad to a new level.

This salad stands out because it combines hearty vegetables with healthy quinoa, creating a filling dish that brings warmth and comfort.

Ingredients Needed

• For the base:

  • 1 cup quinoa (Substitutable with brown rice)
  • 1 medium butternut squash (Pre-cut squash can save time)
  • 1 cup pomegranate seeds (Look for pre-seeded packs)
  • 1/2 cup dried cranberries (Raisins can be used instead)

• For the toppings:

  • 1/4 cup pumpkin seeds (Feel free to use any nuts or seeds you prefer)
  • 1/2 cup feta cheese (Vegan feta is a great dairy-free option)
  • 1/4 cup fresh parsley (Cilantro is an easy swap)

• For the dressing:

  • 2 medium scallions (Shallots can offer a sweeter flavor)
  • 3 tablespoons olive oil (Opt for high-quality extra virgin)
  • 2 tablespoons vinegar (Balsamic or apple cider vinegar works wonders)

How to Make Roasted Butternut Squash Quinoa Salad

1. Preheat the Oven: Set your oven to 400°F (200°C) to make sure it’s hot enough for roasting.
2. Prepare the Squash: Peel and cube the butternut squash into bite-sized pieces. Spread on a baking sheet.
3. Roasting: Drizzle the squash with 2 tablespoons of olive oil, sprinkle with salt, and toss to coat. Roast for about 25-30 minutes, until tender and golden brown, turning halfway through.
4. Cook the Quinoa: While the squash roasts, rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until water is absorbed.
5. Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, vinegar, chopped scallions, and a pinch of salt and pepper.
6. Combine Ingredients: In a large bowl, mix together the roasted butternut squash, cooked quinoa, pomegranate seeds, dried cranberries, pumpkin seeds, parsley, and feta cheese.
7. Add Dressing: Drizzle the dressing over the salad and gently toss until everything is well combined.

How to Serve Roasted Butternut Squash Quinoa Salad

Serve this salad warm or at room temperature. For a beautiful presentation, sprinkle extra pomegranate seeds and pumpkin seeds on top just before serving. It pairs wonderfully with grilled chicken or as a standalone dish.

How to Store Roasted Butternut Squash Quinoa Salad

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stove, adding a splash of olive oil or vinegar if desired.

Tips to Make Roasted Butternut Squash Quinoa Salad

• Use pre-cut butternut squash to save on prep time.
• Try adding roasted chickpeas or beans for extra protein.
• Feel free to mix in your favorite seasonal herbs for added flavor.

Variations

• Substitutes: Use farro or barley instead of quinoa for a different texture.
• Add Protein: Grilled chicken or chickpeas can easily be added for a heartier meal.

Conclusion

Roasted Butternut Squash Quinoa Salad is the perfect fall dish, combining seasonal flavors with simple ingredients. It’s warm, nutritious, and sure to please at any gathering. If you try this recipe, please leave a comment and a star rating. Don’t forget to share your versions on social media! We’d love to know: What variations did you try? Let us know below!

Frequently Asked Questions

Can I use brown rice instead of quinoa?

Yes! Brown rice is a great substitute for quinoa, just adjust the cooking time accordingly.

Is this recipe gluten-free?

Yes, as long as you use gluten-free feta cheese, this salad is gluten-free!

How do I know when the butternut squash is done roasting?

The squash should be tender and slightly caramelized. You can check by poking it with a fork. If it goes in easily, it’s done!

Roasted Butternut Squash Quinoa Salad

A warm, comforting salad featuring roasted butternut squash, nutty quinoa, and festive pomegranate seeds, perfect for cozy fall gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad, Side Dish

Cuisine American, Healthy

Servings 4 servings

Calories 320 kcal

Ingredients

  

For the base

• 1 cup quinoa Substitutable with brown rice
• 1 medium butternut squash Pre-cut squash can save time
• 1 cup pomegranate seeds Look for pre-seeded packs
• 1/2 cup dried cranberries Raisins can be used instead

For the toppings

• 1/4 cup pumpkin seeds Feel free to use any nuts or seeds you prefer
• 1/2 cup feta cheese Vegan feta is a great dairy-free option
• 1/4 cup fresh parsley Cilantro is an easy swap

For the dressing

• 2 medium scallions Shallots can offer a sweeter flavor
• 3 tablespoons olive oil Opt for high-quality extra virgin
• 2 tablespoons vinegar Balsamic or apple cider vinegar works wonders

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• Peel and cube the butternut squash into bite-sized pieces and spread them on a baking sheet.

Roasting

• Drizzle the squash with 2 tablespoons of olive oil, sprinkle with salt, and toss to coat.
• Roast for about 25-30 minutes, turning halfway, until tender and golden brown.

Cooking Quinoa

• While the squash roasts, rinse the quinoa under cold water.
• In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt, and bring to a boil.
• Reduce to a simmer. Cover and cook for about 15 minutes, or until water is absorbed.

Making Dressing

• In a small bowl, whisk together the remaining olive oil, vinegar, chopped scallions, and a pinch of salt and pepper.

Combining Ingredients

• In a large bowl, mix together the roasted butternut squash, cooked quinoa, pomegranate seeds, dried cranberries, pumpkin seeds, parsley, and feta cheese.
• Drizzle the dressing over the salad and gently toss until everything is well combined.

Notes

Serve warm or at room temperature. For a beautiful presentation, sprinkle extra pomegranate seeds and pumpkin seeds on top just before serving. It pairs wonderfully with grilled chicken or as a standalone dish.