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Butternut Squash Quinoa Salad

This cozy fall salad combines roasted butternut squash, fluffy quinoa, and tart cranberries with crunchy seeds, fresh kale, and a tangy maple Dijon dressing for a wholesome warm or room-temp meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 7 cups
Calories 261 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker or saucepan
  • 1 Baking sheet

Ingredients
  

Main ingredients

  • ½ red onion diced (about ¼ cup)
  • 1 butternut squash 2-pound, peeled, seeded, cut into ¾-inch chunks (about 3 ½ cups)
  • 2 teaspoons extra-virgin olive oil for roasting
  • ½ tablespoon maple syrup to sweeten the squash
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups chicken stock or vegetable stock or water reduced-sodium
  • ¾ cup quinoa uncooked, rinsed well under cold water
  • ½ cup reduced-sugar dried cranberries
  • ½ cup toasted pepitas or chopped toasted walnuts or pecans
  • 2 tablespoons chopped fresh thyme or ¼ cup chopped fresh parsley for freshness
  • 3 tablespoons extra-virgin olive oil for dressing
  • 1 ½ tablespoons apple cider vinegar or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup for dressing
  • 2 cups finely chopped massaged kale adjust amount as desired
  • ½ cup crumbled goat cheese or feta
  • 1 honeycrisp apple diced or thinly sliced

Instructions
 

Instructions

  • Preheat oven to 400°F. Toss butternut squash on a baking sheet with olive oil and maple syrup, sprinkle salt and pepper, and coat well.
  • Roast squash for 25–30 minutes, turning once or twice, until tender and caramelized. Let cool slightly after roasting.
  • Meanwhile, rinse the quinoa under cold water. Add to pressure cooker or saucepan with broth. Bring to boil, then reduce to simmer and cover. Cook for 15 minutes until liquid is absorbed.
  • If using pressure cooker, quick release after cook time. Fluff quinoa with fork and let it rest briefly.
  • Dice red onion and chop herbs. In large bowl, combine cooked quinoa, roasted squash, red onion, cranberries, and toasted nuts or seeds.
  • Mix dressing by whisking olive oil, vinegar, Dijon mustard, maple syrup. Drizzle over salad and mix gently.
  • Top with massaged kale, goat cheese or feta, and sliced apple. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Add kale fresh before serving for best texture. Can be frozen, but add new greens after thawing.