How to Make the Best Roasted Butternut Squash Quinoa Salad Recipe
When you crave a dish that’s nutritious, flavorful, and perfect for any occasion, this roasted butternut squash quinoa salad checks every box. The problem is, many salads can be bland or overly complicated. That’s where this recipe comes in—easy, vibrant, and satisfying.
In this guide, we’ll walk you through creating the ultimate salad, breaking down each ingredient and step so you can confidently recreate this recipe. Let’s get started.
What Makes This Quinoa Salad Special?
This roasted butternut squash quinoa salad is a perfect balance of sweet, savory, and crunchy.
With caramelized squash, fluffy quinoa, crispy roasted chickpeas, and a tangy maple-balsamic dressing, every bite is packed with flavor and texture.
Ingredients That Shine
Let’s take a closer look at the ingredients and their roles in the recipe:
- Butternut Squash: Roasted to caramelized perfection, it provides natural sweetness and a velvety texture.
- Quinoa: A light, protein-rich grain that serves as the perfect base for this salad.
- Spinach: Adds a refreshing, nutrient-packed layer. Its slight bitterness complements the sweetness of the squash.
- Dried Cranberries: These tangy bursts of flavor add a touch of sweetness and balance.
- Feta Cheese: Creamy and salty, it contrasts beautifully with the squash and cranberries.
- Pecans: Toasted for a nutty crunch, they bring depth and texture to the dish.
- Chickpeas: Roasted until crispy, these provide an original crunch and extra protein, making the salad even heartier.
- Pomegranate Seeds: Optional, but they add a pop of color and juicy tang.
- Maple Syrup: A touch of natural sweetness for the dressing that enhances the roasted flavors.
- Balsamic Vinegar: Its tangy richness ties the dressing together.
- Dijon Mustard: Adds a hint of spice and helps emulsify the dressing.
- Garlic: A clove of garlic in the dressing offers a subtle, aromatic kick.
- Olive Oil: A good quality olive oil to emulsify the dressing and help round out the flavors.
How to Make Roasted Butternut Squash Quinoa Salad
Step 1: Roast the Squash and Chickpeas
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
- Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a separate sheet pan.
- Roast for 25–30 minutes, stirring halfway, until the squash is tender and caramelized and the chickpeas are crispy.
Step 2: Cook the Quinoa
- Rinse 1 cup of quinoa thoroughly under cold water to remove bitterness.
- Combine quinoa and 2 cups of vegetable broth in a saucepan. Bring to a boil, then reduce to low and cover.
- Simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 3: Prepare the Dressing
- Whisk together:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Step 4: Assemble the Salad
- In a large mixing bowl, combine:
- Cooked quinoa
- Roasted squash and chickpeas
- Fresh spinach
- Dried cranberries
- Toasted pecans
- Crumbled feta cheese
- Drizzle the maple-balsamic dressing over the salad. Toss gently to coat all ingredients evenly.
Step 5: Garnish and Serve
- Sprinkle pomegranate seeds on top if desired.
- Serve immediately or refrigerate for up to 3 days.
Roasted Butternut Squash and Quinoa Salad Recipe Recap
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Roasted Butternut Squash Quinoa Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Butternut Squash Quinoa Salad is a vibrant, nutrient-packed dish that combines caramelized roasted squash with fluffy quinoa, fresh spinach, tangy feta, toasted pecans, and a maple-balsamic dressing. The addition of roasted chickpeas gives this salad an original crunch that enhances its texture, setting it apart from traditional recipes. Perfect as a side dish, light lunch, or a festive holiday meal, it’s naturally gluten-free and can easily be made vegan.
Equipment Needed:
- Baking sheet
- Saucepan with lid
- Large mixing bowl
- Small bowl for dressing
- Whisk
Ingredients
For the Salad:
- 1 small butternut squash, peeled and cut into 1-inch cubes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese (optional)
- 1/2 cup toasted pecans or walnuts, chopped
- 2 cups fresh spinach (or arugula)
- 1/4 cup pomegranate seeds (optional)
- 1 cup chickpeas, rinsed, drained, and patted dry
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (or honey for a non-vegan option)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.
- In a separate section of the baking sheet, toss chickpeas with 1 tablespoon olive oil, salt, paprika, and garlic powder. Spread them out evenly.
- Roast for 25-30 minutes, stirring halfway, until the squash is tender and caramelized and the chickpeas are crispy.
Step 2: Cook the Quinoa
- In a medium saucepan, bring the vegetable broth to a boil.
- Stir in the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes.
- Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Step 3: Prepare the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and black pepper until emulsified.
Step 4: Assemble the Salad
- In a large salad bowl, combine the cooked quinoa, roasted butternut squash, crispy chickpeas, cranberries, feta cheese, toasted pecans, and spinach.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with pomegranate seeds if desired.
Step 5: Serve
- Serve immediately at room temperature or chilled, as desired.
Notes
Why this recipe stands out:
The addition of crispy roasted chickpeas is the unique twist here. Their crunch adds a delightful texture that contrasts beautifully with the soft squash and fluffy quinoa. Chickpeas also boost the protein content, making the dish more filling and perfect for plant-based eaters.
Tips for Success:
- For even roasting, ensure the squash and chickpeas are well spread out on the baking sheet. Overcrowding causes steaming instead of roasting.
- Massage the spinach with a bit of dressing beforehand if you prefer a softer texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Steaming, Stove Top, Roasting, Simmering, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: ~375 per serving
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
Ingredient Swaps and Add-Ons
One of the best things about this salad is how flexible it is. Here are some creative and practical ingredient swaps and add-ons to tailor the recipe to your preferences or dietary needs:
No Spinach? No Problem!
If spinach isn’t your favorite or you don’t have it on hand, this salad works beautifully with other greens.
- Arugula: Adds a peppery bite that complements the sweetness of the squash.
- Kale: Massage it with a bit of the dressing beforehand to soften its texture and reduce bitterness.
- Mixed Greens: A combination of lettuce, arugula, and baby chard offers a mild and tender base.
- Romaine Lettuce: Provides a satisfying crunch that contrasts with the softer ingredients.
Vegan Option
Feta cheese adds creaminess and saltiness, but there are plenty of alternatives for a plant-based version:
- Vegan Feta: Many store-bought options mimic the texture and tang of traditional feta.
- Nutritional Yeast: Sprinkle 1–2 tablespoons for a cheesy flavor without the dairy.
- Avocado: Dice or slice avocado for a creamy, wholesome substitute.
Nut-Free Alternative
Pecans or walnuts bring a nutty crunch, but if you’re avoiding nuts, try these options:
- Sunflower Seeds: Toasted sunflower seeds mimic the crunch while being nut-free.
- Pumpkin Seeds (Pepitas): Roasted pumpkin seeds are slightly larger and add a toasty flavor.
- Crispy Chickpeas: Double the batch of roasted chickpeas from the recipe to replace the nuts entirely.
Protein Boost
Turn this salad into a heartier main course with additional protein:
- Grilled Chicken: Marinate chicken in olive oil, lemon, garlic, and rosemary before grilling for added flavor. Slice it thinly and layer it on top.
- Tofu: Cube firm tofu, season with paprika and garlic powder, and pan-fry or bake for a crispy, plant-based option.
- Hard-Boiled Eggs: Quartered eggs add richness and pair wonderfully with the tangy dressing.
- Shrimp: Sauté shrimp with a dash of olive oil, garlic, and chili flakes for a seafood twist.
If you use chicken, ensure your salad stays fresh by learning proper food safety techniques with our guide to storing raw and cooked chicken.
Add More Texture and Flavor
If you’re feeling adventurous, consider these add-ons:
- Apple Slices: Thinly sliced green apples offer a crisp and tart element.
- Roasted Beets: Add earthy sweetness that pairs beautifully with quinoa and greens.
- Shredded Carrots: A pop of color and subtle crunch.
- Goat Cheese: Swap feta for goat cheese to bring a creamier texture with a slightly tangy edge.
FAQ’s On Roasted Butternut Squash Quinoa Salad
Yes! Roast the squash, chickpeas, and cook the quinoa ahead of time. Assemble just before serving to keep it fresh.
Place them in a dry skillet over medium heat. Stir frequently for 2–3 minutes until fragrant.
Yes, just ensure it’s thawed and patted dry before roasting to avoid excess moisture.
Store in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible.
Absolutely. Warm quinoa and roasted squash pair beautifully with the other ingredients.
Yes, every ingredient is naturally gluten-free.
Try roasted edamame or omit them altogether for a simpler version.
You Might Also Like
- Looking for a classic pairing? Try this Ocean Spray Cranberry Sauce Recipe for your next holiday gathering.
- If hearty dishes are your thing, our Savory Rice Patty Recipe is another crowd-pleaser you’ll love.
- Want to elevate your vinaigrette game? Check out this Maple Vinaigrette Recipe for inspiration.
- Learn how to balance flavors like a pro with our guide to Culinary Spices, perfect for enhancing salads, dressings, and more.
- If you’re looking to make healthy sides, our Black Bean Butternut Squash Tacos bring similar seasonal flavors with a unique twist.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.