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Butternut Squash Quinoa Salad with Feta and Cranberry

butternut squash quinoa salad in a beige bowl with gold serving spoon
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5 from 1 review

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 Scale
  • 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

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. roasted butternut squash
  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. dressing being poured onto butternut squash quinoa salad

Find it online: https://www.figjar.com/butternut-squash-quinoa-salad/