Butternut Squash Quinoa Salad
Fall is my favorite time of year. I just love the cozy sweaters and the beautiful colors. And the food? Oh, the food!
This Butternut Squash Quinoa Salad is like fall in a bowl. It’s warm, a little sweet, and packed with so much goodness. I made this for my family last week, and it was a huge hit.
The sweet squash, fluffy quinoa, and tangy dressing are just a perfect match. It’s my go-to recipe for a healthy and YUM! meal.
Why You’ll Love Butternut Squash Quinoa Salad
This salad is a total game-changer for easy, healthy meals. It’s bursting with amazing flavors and textures that will make you so happy!
- So Simple to Make: You don’t need to be a fancy chef. It’s a piece of cake to put together.
- Packed with Goodness: It’s full of healthy stuff that makes you feel great.
- Hello, Flavor! Sweet, tangy, nutty, and creamy all in one amazing bite.
- Look at Those Colors: This salad is so pretty! It’s perfect for impressing your friends.
- Great for Meal Prep: Make it ahead of time for easy lunches all week long.
If you are a big fan of fall salads, you should also check out my Roasted Butternut Squash Salad, my yummy Roasted Pumpkin Spinach Feta Salad, and this tasty Sweet Potato Quinoa Salad.
Ingredients You’ll Need
Here are the simple things you’ll need to make this wonderful salad. You can find the exact amounts in the recipe card below!
- Butternut squash: This is the sweet and nutty star of our show.
- Olive oil: You’ll use this to help the squash get nice and roasted.
- Sea salt flakes: A little pinch makes all the other flavors pop.
- Quinoa: These little grains add a fun texture and are super good for you.
- Water: You’ll need this to cook your quinoa until it’s perfectly fluffy.
- Arugula (rocket): This adds a fresh, peppery bite that I just love.
- Goat cheese: So creamy and tangy! It makes the salad feel extra special.
- Walnuts: For that perfect, nutty crunch in every single bite.
- Pomegranate arils: These little jewels add a burst of sweetness and a pop of color.
- Maple Dijon Dressing: A simple mix of vinegar, lemon juice, olive oil, mustard, and maple syrup.
How to Make Butternut Squash Quinoa Salad
Okay, let’s get to the fun part! Making this salad is super easy. Just follow these simple steps, and you’ll be all set.
Step 1: Roast the Squash
First, get your oven ready at 400°F (200°C). Toss your peeled, seeded, and 3/4-inch butternut squash cubes with 1 tablespoon of olive oil and a sprinkle of sea salt. Spread it on a baking sheet and bake for 20-25 minutes.
Step 2: Cook the Quinoa
While the squash is in the oven, let’s cook the quinoa. In a small pot, bring 2 cups of water to a boil. Add 1 cup white quinoa, lower the heat, cover, and let it simmer for about 15 minutes.
Step 3: Whisk the Dressing
Now for the magic touch! In your small bowl, whisk together 2 tablespoons white wine vinegar, 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, and a pinch of sea salt.
Step 4: Assemble Your Salad!
It’s time to put it all together. In your big salad bowl, add 5 ounces of arugula, the cooked quinoa, and your beautifully roasted butternut squash. Give it a gentle toss to mix everything up.
Step 5: Garnish and Serve
Finally, sprinkle 4 ounces of goat cheese, 1/2 cup chopped walnuts, and 1/2 cup pomegranate arils over the top. Drizzle with your homemade dressing, toss one last time, and serve. ENJOY!!!
Tips for the Best Butternut Squash Quinoa Salad
Want to make this salad knock your socks off? Here are a few little tricks I’ve learned along the way.
- Don’t Crowd the Pan: Give your squash pieces plenty of space on the baking sheet so they roast instead of steam.
- Rinse Your Quinoa: Always give your quinoa a good rinse before cooking to remove any bitterness.
- Toast the Walnuts: For extra flavor, toast your walnuts in a dry pan for a few minutes until they smell nutty.
- Let It Cool a Bit: Let the roasted squash and quinoa cool down a little before mixing so the arugula doesn’t wilt.
- Dress Just Before Serving: To keep your salad from getting soggy, add the dressing right before you’re ready to eat.
Variations and Substitutions
The best part about this recipe is that you can make it your own! Here are some fun ideas to try.
- Swap the Greens: Not a fan of arugula? You can use spinach or mixed greens instead.
- Change the Cheese: Feta cheese or shaved Parmesan would also be delicious in this salad.
- Try Different Nuts: Pecans or sliced almonds would work great instead of walnuts.
- Add Some Protein: To make it a bigger meal, add some grilled chicken or chickpeas.
- Use Another Grain: Farro or couscous would be a wonderful substitute for quinoa.
- Switch Up the Squash: Sweet potato would be a super tasty alternative to butternut squash.
Make-Ahead and Storage Tips
This salad is fantastic for planning ahead! You can roast the squash and cook the quinoa up to 3 days in advance. Just store them in separate containers in the fridge.
The dressing can also be made ahead and kept in a jar. When you’re ready to eat, just assemble everything in a bowl.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The arugula might get a little soft, but it will still taste great!
Recipe FAQs
Can I make this salad vegan?
Definitely! Just leave out the goat cheese or use your favorite dairy-free cheese instead. It will be just as tasty.
H3: Is this recipe gluten-free?
Yes, it is! Quinoa is naturally gluten-free, so this recipe is perfect for anyone avoiding gluten.
What can I use instead of maple syrup?
You can use honey or agave nectar as a substitute for the maple syrup in the dressing.
How do I peel a butternut squash easily?
I find it easiest to poke a few holes in it and microwave it for 2-3 minutes. The skin softens right up!
Can I use frozen butternut squash?
Yes, you can. Just make sure to thaw it and pat it dry before roasting so it gets nice and caramelized.
What should I serve with this salad?
This salad is great on its own, but it also pairs wonderfully with roasted chicken, grilled fish, or a warm soup.
How do I know when the quinoa is done?
It’s done when all the water is gone and you can see little “tails” on the quinoa grains. Fluff it with a fork!
Can I add other roasted vegetables?
Absolutely! Roasted broccoli, cauliflower, or Brussels sprouts would be delicious additions to this salad.
My dressing is too thick. How can I fix it?
If your dressing seems too thick, just add a tiny bit of warm water and whisk again until it’s just right.
Where can I find pomegranate arils?
You can usually find them in a little cup in the produce section of your grocery store, which saves a lot of time!
Butternut Squash Quinoa Salad
Ingredients
For the Salad:
- 1 large butternut squash peeled, seeded, and cut into 3/4-inch chunks
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt flakes
- 1 cup white quinoa rinsed
- 2 cups water
- 5 ounces arugula rocket
- 4 ounces soft goat cheese crumbled
- 1/2 cup walnuts roughly chopped
- 1/2 cup pomegranate arils
For the Maple Dijon Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1 pinch sea salt flakes
Instructions
- Roast the butternut squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the squash cubes with olive oil and sea salt. Roast for 20-25 minutes until tender.
- Cook the quinoa: While the squash roasts, bring 2 cups of water to a boil in a saucepan. Add rinsed quinoa, reduce the heat, cover, and simmer for 15 minutes.
- Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, Dijon mustard, maple syrup, and a pinch of sea salt.
- Assemble the salad: In a large bowl, combine the arugula, cooked quinoa, and roasted butternut squash. Drizzle with the dressing and toss gently to combine.
- Garnish and serve: Top the salad with crumbled goat cheese, chopped walnuts, and pomegranate arils. Serve immediately.
Notes
- For extra flavor, toast the walnuts in a dry skillet for 3-4 minutes.
- Make sure to rinse the quinoa well to remove its natural bitter coating.
- Let the squash and quinoa cool slightly before adding them to the arugula.
- You can store the components separately in the fridge for up to 3 days.
- Feel free to add grilled chicken or chickpeas to make it a main course.
