Butternut Squash Quinoa Salad

A new season always feels like a fresh start, and nothing captures that feeling better than seeing a bright orange butternut squash waiting to be turned into something delicious. I remember the first time I made this butternut squash quinoa salad it was one of those October afternoons when the leaves were just starting to turn, and I wanted something that felt like autumn in a bowl. This recipe has become my go-to for everything from potluck dinners to quiet Sunday meals at home. It’s not fancy, but it’s full of love, and trust me you can make this.

What I love most about this salad is how it brings together all those warm, comforting flavors we crave when the weather starts to cool. The sweet roasted squash, nutty quinoa, and that maple balsamic dressing that tastes like liquid gold it’s like wrapping yourself in your favorite sweater, but in food form. Let’s get into the kitchen and create something beautiful together.

Why You’ll Love This Butternut Squash Quinoa Salad

This one’s close to my heart for so many reasons. First, it’s incredibly nutritious and filling the kind of meal that leaves you satisfied without feeling heavy. The quinoa gives you that protein boost, while the butternut squash adds natural sweetness and those gorgeous fall colors that make your table look like something from a magazine.

What really makes this special is how versatile it is. You can serve it warm right after making it, at room temperature for a picnic, or chilled from the fridge the next day. Each way tastes completely different but equally delicious. It’s also one of those rare recipes that actually gets better as it sits the flavors meld together like old friends catching up.

Most importantly, this healthy quinoa salad is forgiving. New to cooking quinoa? Don’t worry I’ll walk you through it. Never roasted butternut squash before? We’ve got this. Cook with feeling, not just timing, and you’ll create something wonderful.

What You’ll Need

Let me tell you about these beautiful ingredients that come together to create magic:

• Butternut squash – The star of our show. Look for one that feels heavy for its size with smooth, tan skin. I always buy a little extra because roasted squash disappears fast in my house.
• White quinoa – This little superfood is like a blank canvas, ready to soak up all our delicious flavors. Rinse it well – trust me on this one.
• Lacinato kale – Also called dinosaur kale, it’s less bitter than regular kale and has this beautiful dark green color. The massage technique I’ll teach you makes all the difference.
• Green onions – These add a gentle bite that balances the sweetness perfectly.
• Pecans or walnuts – Choose whichever makes your heart happy. Both add that satisfying crunch we’re looking for.
• Dried cranberries – Little bursts of tartness that complement the maple dressing beautifully.
• Pure maple syrup – Please use the real stuff if you can. It makes such a difference in that dressing.
• Balsamic vinegar – The backbone of our dressing, adding depth and tang.
• Dijon mustard – This helps emulsify the dressing and adds a subtle warmth.
• Fresh rosemary – Chop it fine – a little goes a long way with this aromatic herb.

Let’s Make It Together

1. Roast the squash: Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread those beautiful squash cubes in a single layer – don’t crowd them or they’ll steam instead of roast. Bake for 35-40 minutes, stirring halfway through. You’ll know they’re ready when they’re tender and lightly caramelized.
2. Cook the quinoa: Rinse your quinoa until the water runs clear, then add it to a saucepan with 1.5 cups of water or vegetable broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes until fluffy. Let it rest off the heat for 5 minutes before fluffing with a fork.
3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, garlic powder, chopped rosemary, and salt. This maple balsamic dressing is pure autumn in a bowl.
4. Prepare the kale: Remove the thick stems and chop the leaves thinly. Here’s my secret – gently massage the kale with your hands for about a minute. This breaks down the tough fibers and makes it so much more tender.
5. Assemble everything: In a large bowl, combine the massaged kale, sliced green onions, chopped nuts, and cranberries. Add the cooked quinoa and roasted squash when they’re ready.
6. Dress and serve: Pour that gorgeous dressing over everything and toss gently to combine. Taste and adjust seasoning if needed. This salad is beautiful served immediately while the squash is still warm, but it’s equally delicious chilled.

Serving Suggestions

This fall salad recipe is incredibly versatile. I love serving it as a main course for lunch with some crusty bread on the side. For dinner, it’s perfect alongside roasted chicken or grilled salmon. During the holidays, it makes an elegant side dish that adds color and nutrition to your table.

For a heartier meal, try adding some crumbled goat cheese or feta – the creamy tanginess pairs beautifully with the sweet squash. You can also serve it over a bed of mixed greens for extra volume, or stuff it into pita pockets for a portable lunch.

Make It Your Own

The beauty of this recipe is how easily it adapts to what you have on hand:

• Grain swaps: Try farro, wild rice, or even couscous instead of quinoa. Each brings its own texture and flavor.
• Nut alternatives: Pumpkin seeds, sunflower seeds, or chopped almonds all work wonderfully.
• Fruit variations: Dried cherries, chopped apples, or pomegranate seeds make delicious substitutions for cranberries.
• Protein additions: Chickpeas, grilled chicken, or turkey make this even more substantial.

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

This Butternut Squash Quinoa Salad keeps beautifully in the refrigerator for up to four days. In fact, I often make it on Sunday and enjoy it throughout the week. The flavors continue to develop, making each day’s portion taste even better than the last.

For meal prep, you can roast the squash and cook the quinoa up to three days ahead. Store them separately and assemble the salad when you’re ready to eat. The dressing also keeps well in a sealed container in the fridge.

Frequently Asked Questions

More Fall-Inspired Recipes to Try

• Old Fashioned Zucchini Bread Recipe
• Easy Pumpkin Bread Recipe
• Baked Sweet Potato Chips
• Pumpkin Cashew Smoothie Bowl Recipe

Final Thoughts

This butternut squash quinoa salad has become one of those recipes I turn to again and again, especially when I want something that feels both nourishing and special. It reminds me that the best meals don’t have to be complicated they just need to be made with love and good ingredients.

I hope this recipe finds its way into your regular rotation, maybe becoming one of those dishes your family asks for by name. Feel free to make it your own, swap ingredients based on what you love, and most importantly, enjoy the process of creating something beautiful in your kitchen.

Thanks for being in my kitchen today. Happy cooking!

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