Butternut Squash and Cranberry Quinoa Salad

Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.

It’s an incredibly versatile salad that pairs amazing with Easy Roasted Herb Chicken or Oven Roasted Salmon with Red Pepper Sauce for a cozy fall meal!

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Butternut Squash Quinoa Salad

The best fall quinoa salad just might be this right here. Can I just tell you that this salad never disappoints and is always a crowd pleaser. The combination of flavors and texture just does not get any better.

Made with quinoa, roasted butternut squash, cranberries, and pumpkin seeds. And let’s not forget the tangy-sweet balsamic vinaigrette.

It’s perfect for meal prep, holidays, or to take to a potluck. It holds up amazingly and does not dry out.

So you can make it on a Sunday to enjoy throughout the week for lunch or as a side. I personally love to top it with chicken and have a big bowl for dinner. 

Why Quinoa Works Best in This Salad

Quinoa is such a versatile whole-grain carbohydrate, as well as a whole protein. It’s a great alternative to rice and even pasta. 

Known for its fluffy nutty-chewy texture. Quinoa makes the best salads as it absorbs the flavors quickly and easily. Making the salad extra delicious!

My biggest tip when making this quinoa squash salad is to combine the salad while the quinoa is still warm. At first, it will seem like the salad has too much dressing, however, when chilled, quinoa will soak up the majority of the extra dressing. 

Trust me, as tempting as it may be to eat the salad right away, you definitely want to chill it. At least 2 hours up to overnight. 

What is the Easiest Way to Cut a Butternut Squash?

There’s no doubt that cutting butternut squash can be a little intimidating. But with a few easy steps, you can very quickly peel and chop your butternut squash without too much difficulty.

Before you get started, make sure you have a large sharp knife and a sturdy surface to work on.

Microwave butternut squash for about 30 seconds. It helps soften the squash just enough to make it a bit easier to work with.

• Slice off the ends, about 1/4-inch from the bottom of the squash and the stem side.
• Peel off the outer layer of the squash with a vegetable peeler.

• Cut the squash in half lengthwise. Use a spoon to scrape out the seeds and any stringy pieces.

• Cut squash halves into two pieces (for easy cutting). Then cut each piece into 3/4-inch wide slices.

• Cut each slice further down and then crosswise into cubes.
• Repeat with the remaining squash pieces until everything has been cut into approximately 3/4-inch cubes.

How to Make Butternut Squash and Quinoa Salad

Step 1: Roast the butternut squash: Preheat the oven 400 degrees F. Toss butternut squash with olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 20-25 minutes or until tender.

Step 2: Cook the quinoa: Cook the quinoa according to package directions. I normally quickly rinse the quinoa under water, combine 1 1/2 cups of water for each 1 cup of raw quinoa.

That ration has always worked for me but if you have a favorite way of cooking quinoa then go for it. Simmer, partially covered, until all water is absorbed.

Step 3: Make the vinaigrette: Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and garlic . Season with salt and pepper, and set aside. 

Step 4: Combine the salad together: In a large bowl, combine the warm quinoa with roasted butternut squash, cranberries, red onions, and pumpkin seeds.

Pour vinaigrette over the salad and gently toss until combined. Chill at least 2 hours up to overnight. Before serving, taste for salt and pepper.

Make sure to toss the salad while the quinoa is still warm. It’ll soak up the dressing really well, otherwise, you’ll end up with soggy quinoa salad.

Ways to Eat Quinoa Salad for Lunch and Dinner

The best way to serve this butternut squash quinoa is paired with some of these main dishes:

• Healthy Chicken Meatballs – so good alongside these meatballs!
• Mini Chicken Meatloaves – these hold up so well making them ideal for meal prep to pair with this salad.
• Roasted Lemon Rosemary Chicken – you can’t go wrong with chicken.

Or you can go another route and have this salad for lunch. Feel free to add some greens, such as spinach or arugula. Also feta or goat cheese pairs amazing with this savory-sweet salad. 

• Shredded chicken is always your friend – add some leftover or rotisserie chicken for added boost of protein.
• Salmon Quinoa Cakes – if you don’t mind eating more quinoa! 
• Leftover roasted salmon 
• Light veggie soups, such as Easy Broccoli Potato Soup or Roasted Tomato Basil Soup make fantastic lunch pairs!

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Recipe originally published October 2014.