Butternut Squash Quinoa Salad

Butternut Squash Quinoa Salad makes a tasty light lunch or fall side dish that you can feel great about eating. There’s lots of fiber, vitamins and nutrients but it also tastes delish!

Make this Butternut Squash Quinoa Salad for a last minute Thanksgiving side or for a light, fall-inspired lunch. Grain salads are perfect for fall when you’re not in the mood for a crisp green salad but still want something wholesome you can feel good about eating. This dish is light, yet super satisfying. And you’ll have large batch to enjoy for days or plenty to serve a crowd. Let’s make it!

Ingredients for butternut squash quinoa salad

• Butternut squash
• Quinoa
• Shallot or red onion
• Dried cranberries
• Feta cheese
• Parsley
• For the dressing: avocado oil, red wine vinegar, honey, garlic powder, salt & pepper

How to make it

Roast butternut squash

Roast the butternut squash until tender. I like to buy a whole squash because they are usually more flavorful than the pre-cut varieties. However, you can use pre-cut butternut squash if you are short on time.

Make the quinoa

I LOVE making quinoa in my instant pot. It comes out perfect every time and it’s super fast. Just add the quinoa and water to the instant pot. Pressure cook on high for 3 minutes and gradual release for 8 minutes. Perfect!

Dressing, cranberries & shallots

While the squash is roasting and the quinoa is going, prep the dressing, cranberries and shallot. The dressing for this salad is my go-to vinaigrette. Just place the oil, vinegar, garlic powder, salt, pepper and honey in a jar and shake. Done!

I like to reconstitute the cranberries which just means you pour hot water over them so they get softer.

Annd I marinated the shallots and then just realized while writing this post–hey, I could have just put the shallots in the dressing to marinate while everything else is working. Duh! So do as I say not as I do 🙂

Assemble

Now for the easiest part– just combine everything in a large bowl and toss. This salad is best served cold or room temperature.

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More fall recipes to try

Butternut Squash Quinoa Salad

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This Butternut Squash Quinoa Salad makes the perfect fall lunch or side dish for gatherings. It’s healthy, hearty and delicious. 

• Author: Becky Schmieg
• Prep Time: 30
• Cook Time: 40
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Category: Main

Ingredients

Units USM Scale 1x2x3x

• 1 small butternut squash (almost 2 lb), peeled and cut into cubes
• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1/3 cup dried cranberries
• 3/4 cup feta cheese crumbles
• 1 shallot, thinly sliced (red onion works, about 1/2 cup)
• 1 cup fresh parsley (measured, then chopped)
• Olive oil, salt and pepper (for cooking the squash)

Dressing:

• 1/3 cup red wine vinegar
• 2/3 cup avocado oil
• 1 tbsp honey
• 2 tsp garlic powder
• 1 tsp salt
• 1/8 tsp pepper

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Instructions

1. Preheat oven to 400F. 
2. Line a baking sheet with parchment paper and add the cubed and peeled squash. Drizzle with oil, sprinkle with salt and pepper. Cook for 30-40 minutes, until tender and golden around the edges.
3. Rinse quinoa and add to an instant pot. Add water and pressure cook for 3 minutes, then allow gradual release for 8 minutes. Add quinoa to large serving bowl and set aside. 
4. Make the dressing. Add avocado oil, vinegar, honey, garlic powder, salt, pepper and shallots to a glass jar. Secure lid and shake well. 
5. Place cranberries in a small dish and pour enough hot water over to cover. Allow to rest for 5 minutes, then drain. 
6. Combine all ingredients in large bowl with the quinoa, toss and serve room temperature or cold.