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Home » Recipes » Salads

Butternut Squash and Cranberry Quinoa Salad

September 16, 2019 By Katya 155 Comments

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roasted butternut squash and quinoa salad in bowl

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!

https://www.littlebroken.com/wp-content/uploads/2019/09/Butternut-Squash-and-Cranberry-Quinoa-Salad-31.jpgThis post may contain affiliate links. Please read our disclosure policy.

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 amazing and does not dry out.

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

quinoa squash salad

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 quick and easy. 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 majority of the extra dressing. 

Trust me. As temping 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 Quinoa Salad Made Of?

  • Quinoa – white or tri-color quinoa work best in this salad.
  • Butternut squash – buy a squash and cut it up yourself.  It’s really easy! See below on how I do it.
  • Dried cranberries – look for cranberries without added sugar or corn syrup. Only fruit should be listed. Also look for “no sulfites,” a preservative that maintains color.
  • Red onion – a little goes a long way here. Red onion balances out some of the sweetness of the salad. Make sure to finely chop it.
  • Pumpkin seeds – also known as pepitas. They’re basically the same thing. Use roasted seeds. Don’t like pumpkin seeds? Try walnuts or sunflower seeds.
  • Vinaigrette – olive oil, balsamic vinegar, honey, Dijon mustard, and garlic

ingredients for butternut squash salad with cranberries

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 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. TIP: 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.

how to peel butternut squash

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

how to peel butternut squash

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

how to slice fresh butternut squash

  • 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 cube butternut squash

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.

how to roast butternut squash

Step 2: Cook the quinoa: Cook 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.

cooked quinoa in a sauce pan

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. 

balsamic vinaigrette in white bowl

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.

quinoa squash salad in white bowl

Katya’s TIP: 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

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!

butternut squash and quinoa

If you try Butternut Squash Cranberry Quinoa Salad, let me know in the comments below. I would love your feedback, along with a rating!

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butternut squash quinoa salad in oval white bowl

Butternut Squash and Cranberry Quinoa Salad

★★★★★ 4.8 from 37 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American
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Description

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


Scale

Ingredients

  • 3 cups butternut squash, chopped into 3/4-inch wide cubes
  • 1 Tbsp. olive oil
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 3 Tbsp. toasted pumpkin seeds
  • Kosher salt and fresh black pepper

Balsamic Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
  4. To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.

Balsamic Vinaigrette

  1. Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.

Notes

  • BIG TIP! One of the biggest tips when it comes to making this salad is to toss the salad with the vinaigrette while the quinoa is still warm. Second tip is to chill the salad. At first it will look like there’s too much dressing but after the salad has been chilled the quinoa will soak up majority of it. It’s a great salad to make ahead. It holds up amazing!
  • Add Ins: spinach, arugula, feta, goat cheese are some of our favorites. Also if you don’t like pumpkin seeds, swap them out for walnuts or sunflower seeds.
  • Leftovers: leftover quinoa salad will stay fresh in the fridge for 4-5 days if made as written.

Keywords: side salad, healthy, easy, meal prep, fall

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

Butternut Squash and Cranberry Quinoa Salad - healthy fall salad with delicious and clean ingredients | littlebroken.com @littlebroken

Originally published January 2015, updated September 2019 with new photos, rewritten post, and additional information. No change to the recipe.

Originally published January 2015, updated September 2019 with new photos, rewritten post, and additional information. No change to the recipe.

Originally published January 2015, updated September 2019 with new photos, rewritten post, and additional information. No change to the recipe.

Originally published October 2014, updated September 2019 with new photos, rewritten post, and additional information. No change to the recipe.

Butternut Squash and Cranberry Salad - thanksgiving salad with delicious ingredients | littlebroken.com @littlebroken

Close up side view of butternut squash cranberry quinoa salad

Butternut Squash and Cranberry Salad

Filed Under: Recipes, Salads Tagged With: balsamic vinaigrette, butternut squash, fall, quinoa

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Comments

  1. Amy says

    October 23, 2020 at 4:34 PM

    Hi! Would this work with dried cherries instead of cranberries?

    Reply
    • Katya says

      October 25, 2020 at 8:37 AM

      I don’t see why not. I think it would delicious.

      Reply
  2. Kelly says

    October 20, 2020 at 11:13 PM

    Amazing as is or to use the recipe as a base and change ingredients for other fall favorites

    ★★★★★

    Reply
  3. Kristin says

    October 6, 2020 at 10:21 PM

    This salad looks like my kind of salad, but before I make it, I wanted to know… Did you use regular (dark) or golden balsamic vinegar? Thanks!

    Reply
    • Katya says

      October 7, 2020 at 1:05 PM

      Regular (dark) balsamic

      Reply
  4. Dawn says

    June 10, 2020 at 2:16 PM

    Hi Katya! I’m going to try this recipe for the first time next week and want to make it as part of a main entree for dinner. Since this is served cold, do you recommend a protein also be chilled before adding or do you think topping it with warm grilled shrimp or chicken would be palatable? Thanks!

    Reply
    • Katya says

      June 12, 2020 at 8:39 AM

      I think warm shrimp or chicken will be delicious!

      Reply
  5. Helen says

    January 24, 2020 at 3:32 PM

    Hi Katya, i just recently found your blog while searching for some new recipes on gotovim-doma site.
    i made quinoa salad for my husband’s Birthday party and it was an instant hit!
    Now my husband wants me to make it on a weekend and he will be taking it for lunch every day during the weekdays.
    i am planning to make it with roasted brussel sprouts instead of butternut squash next time, just to diversify it a little. I think this salad will be good with any roasted vegetables – what do you think?
    Thank you for your recipes!

    Reply
    • Katya says

      January 26, 2020 at 9:35 AM

      I think it should work! Thank you for trying my recipe. So happy to hear you’re loving this salad.

      Reply
  6. Kiki says

    January 12, 2020 at 4:36 PM

    Absolutely delicious. I added some goat cheese and mixed greens and it’s incredible. Thank you for this recipe!

    ★★★★★

    Reply
    • Katya says

      January 13, 2020 at 12:04 PM

      I love that! I bet goat cheese was so good. Thank you for feedback.

      Reply
  7. Jules says

    December 24, 2019 at 7:07 AM

    Can you warm it up just before serving?

    Reply
    • Katya says

      December 26, 2019 at 9:07 AM

      It’s best served chilled that way the flavors have time to blend together and the quinoa absorbs some of the dressing too.

      Reply
  8. Allyson says

    November 27, 2019 at 7:28 AM

    Thinking of making this for Thanksgiving but my dad is sugar and oil free. Could I just use balsamic vinegar for the dressing or will it be too tangy? Any tips on how to replace the oil and honey in the dressing?

    ★★★★★

    Reply
    • Katya says

      November 27, 2019 at 9:56 PM

      I would not omit the oil. It will not work without oil. As far as sweetness…if you can’t do honey, then maple syrup is a good swap.

      Reply
  9. Cathy Kenny says

    November 16, 2019 at 4:44 PM

    Made this recipe yesterday. The only thing I changed was used maple syrup instead of honey. It was soooo hard not to eat a big bowlful before chilling it! Have had this for two meals already and LOVE it! Question: have you ever tried to freeze it? I’m the only one eating it and am afraid some will go to waste. I’m going to try freezing a serving or two. Can’t wait to explore more of your site and recipes!

    ★★★★★

    Reply
    • Katya says

      November 18, 2019 at 9:03 PM

      Thank you so much Cathy! So happy to hear you loved this salad. I’ve never tried freezing it but if you do, let me know how it turns out.

      Reply
  10. Carie says

    October 26, 2019 at 10:01 AM

    Delicious! I made this yesterday for a potluck with some vegan friends. I made a few changes; using maple syrup in place of honey, adding some of my own pickled red onions in addition to the raw, doubling the dijon, and cooking the quinoa in veg stock. Also followed your suggestion and added raw spinach before serving. It was a huge hit! Thanks for the great recipe.

    ★★★★★

    Reply
    • Katya says

      October 27, 2019 at 9:56 AM

      That makes me so happy to hear. Thank you Carie for feedback.

      Reply
  11. Diana says

    October 11, 2019 at 2:41 PM

    I made this on Tuesday for the week and it was fantastic! I halved the dressing since I made the whole recipe for myself. Just finished off the last serving mixed with salad greens for Friday’s lunch and it was wonderful. Thanks for the recipe!

    ★★★★★

    Reply
  12. Eve Hunt says

    July 21, 2019 at 11:54 PM

    oh man, made this tonight and it is amazing!! I bought a really small squash and then only made half of the sauce recipe.. and it was perfect for two servings. Love the sauce so so much!

    ★★★★★

    Reply
  13. Alisha Ross says

    June 17, 2019 at 12:43 AM

    Just roasted my first butternut squash the other day and was surprised at how easy it was. This sounds like a great recipe to try!

    ★★★★★

    Reply
  14. Moses Brodin says

    April 8, 2019 at 2:38 AM

    I love trying new recipes with vegetables with my kids. My daughter is the master at the food processor and Kitchenaid mixer. We also love baking low carb desserts from your site!

    Reply
  15. Carmen says

    April 7, 2019 at 5:20 PM

    I love the mix of ingredients, but there is way too much oil in the dressing. I used only half of the amount of oil called for in the recipe, and it was still too much for me. It’s otherwise a delicious salad, and I’ll make it again using only 1/8 cup of oil.

    ★★★★

    Reply
    • Katya says

      April 7, 2019 at 10:15 PM

      Did you chill the salad? Quinoa will soak up a lot of the dressing as the salad chills.

      Reply
      • Connie says

        October 7, 2019 at 3:13 PM

        I made this exactly as the recipe indicates. It is delicious but has too much oil in the dressing (and yes I added the dressing while quinoa was still warm). I love the flavors and I will definitely be making this again but just cut down on the dressing, at least the amount of oil anyway. It is great for lunches during the week and as a side dish. Thank you!

        ★★★★

        Reply
        • Katya says

          October 8, 2019 at 8:58 PM

          Hi Connie: Thank you. Make sure to chill the salad as indicated so it’s not too oily.

          Reply
          • Debbie says

            January 20, 2020 at 9:31 PM

            I made this tonight exactly as directed. Added kale rubbed with olive oil and salt and goat cheese. A meatless healthy meal that we loved and will make again! Thanks!

            ★★★★★

          • Katya says

            January 21, 2020 at 9:47 AM

            That sounds delicious Debbie! So happy you enjoyed this quinoa salad. Thank you for your feedback.

  16. Sarah says

    December 17, 2018 at 11:22 AM

    Hi! I’ve made this a few times now and I love it! This time however I put a bit too much balsamic in it and now it tastes too vinegary. Do you have any suggestions for how to mellow that out?

    ★★★★★

    Reply
    • Katya says

      December 17, 2018 at 1:26 PM

      Hi Sarah: you can neutralize the taste with something creamy such as adding avocado, more olive oil, or little bit of honey mixed with olive oil to take out some of the sourness of the vinegar. Hope that helps! And thank you…so glad you love the salad.

      Reply
  17. Cerissa Burden says

    November 26, 2018 at 12:55 PM

    loved it-

    ★★★★★

    Reply
    • Katya says

      November 27, 2018 at 12:32 PM

      Thank you!

      Reply
  18. Marsha says

    November 25, 2018 at 6:01 PM

    I made this for thanksgiving and it was wonderful. Others had mentioned it was too much dressing so I started with half which seemed about right, but after chilling a few hours I checked on it and it really does need the full recipe of dressing once it has chilled. It was very good paired with turkey and would also be good with chicken. Thanks so much!

    ★★★★★

    Reply
    • Katya says

      November 25, 2018 at 7:50 PM

      Thank you Marsha. So glad you enjoyed the salad. I appreciate your feedback!

      Reply
  19. Kristin says

    November 15, 2018 at 6:39 PM

    This was delicious! I’m a toppings gal, so I added a bit more cranberries, nuts (I subed pecans), and red onion. I was nervous about the amount of dressing, but it turned out to be perfect. Thank you so much! This salad is yummy and festive and oh, so pretty!

    ★★★★★

    Reply
    • Katya says

      November 15, 2018 at 9:34 PM

      That’s great Kristin! So glad you enjoyed it. Thanks for your feedback.

      Reply
  20. Sue Brinkmoeller says

    November 3, 2018 at 12:25 PM

    Do you have nutrition information for your BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD? Thank you.

    Reply
    • Katya says

      November 4, 2018 at 7:28 AM

      Hi Sue: it should be below the recipe, however, not all of the recipes have that information at this time. Something we’re working on updating. Thanks!

      Reply
  21. Julie says

    September 25, 2018 at 3:58 PM

    Do you ever substitute farro for quino?

    Reply
    • Katya says

      September 25, 2018 at 7:51 PM

      I have not tried it with farro but it could possibly work…just not sure how much dressing would be required.

      Reply
  22. Monica M says

    September 5, 2018 at 12:54 PM

    What is nutritional value of quinoa butternut squash cranberry salad?

    Reply
  23. Mary says

    April 21, 2018 at 12:13 PM

    This has become one of my very favourite salads!! It is so light and delicious!!

    ★★★★★

    Reply
    • Katya says

      April 23, 2018 at 8:28 PM

      That’s great Mary! Thank you.

      Reply
  24. Regan says

    January 20, 2018 at 8:54 AM

    Is this recipe refined sugar free?

    Reply
  25. Thefoodiejourney says

    January 11, 2018 at 10:14 PM

    Loved the recipe, i’m always looking for new ways to use Quinoa and never thought of Squash before!
    Will be sharing this recipe in my “Inspiration Sunday” post this week 🙂

    Reply
    • Katya says

      January 15, 2018 at 8:27 AM

      Thanks so much! So glad you enjoyed it.

      Reply
  26. Jill Valliere says

    January 4, 2018 at 4:19 PM

    Loved this recipe! The only thing I did differently was to cook the quinoa in vegetable broth, and I used real cranberries and roasted them with the squash. ( I don’t like all the sugar that’s in the dried cranberries you can buy in the store.)

    ★★★★★

    Reply
    • Katya says

      January 5, 2018 at 8:56 AM

      I bet real cranberries tasted amazing! I never thought of doing that. Thanks for your feedback Jill. So glad you enjoyed it.

      Reply
  27. Tina says

    December 10, 2017 at 3:55 PM

    I absolutely loved this salad! It’s great for lunch and my daughters and I usually make a big batch on Sundays and make lunch portions for during the week. I have added my own touches, according to what was available in the kitchen and never been disappointed. I especially like it with grilled, cubed chicken breasts. Its filling enough to last all day and healthy. Thanks so much for the great recipe!!!

    We rate this a five star recipe, even though the rating thing won’t work for me!

    Reply
    • Katya says

      December 10, 2017 at 4:08 PM

      Thanks so much Tina! I appreciate your feedback and so glad you are loving this salad.

      Reply
  28. Minda says

    November 23, 2017 at 10:55 PM

    The Butternut Squash & Cranberrt Quinoa salad was a hit at our Thanksgiving Feast today! Delicious & I followed your recipe exactly!

    ★★★★★

    Reply
  29. Lorna says

    November 20, 2017 at 6:48 PM

    This looks delicious! Have you tried substituting Israeli Couscous or orzo for the Quinoa? Do you have any suggestions if I try that substitution? Thank you!

    Reply
    • Katya says

      November 21, 2017 at 9:03 AM

      Hi Lorna: I have not but I think both would be great substitutions. I would just be careful with the dressing as it can be too much or too little. Since this recipe was written for quinoa specifically, I don’t have precise amounts for you. Thank you!

      Reply
      • Lorna says

        November 28, 2017 at 11:06 AM

        Katya, hello! I made your recipe with quinoa exactly as you wrote it and it was a huge hit at my Thanksgiving gatherings! This is a keeper! I don’t always love the texture of quinoa but I think adding the dressing warm and letting it soak in is key. The flavors and textures are perfect. Thank you! (btw, I used to work with your brother and he told me I should try your recipes. I’m sorry it took me so long!). Happy holidays!

        ★★★★★

        Reply
        • Katya says

          November 29, 2017 at 3:43 PM

          That’s so great! So glad you loved the salad and THANK YOU so much for leaving your feedback. I will make sure to tell my brother hello. We actually got to see him over the holiday weekend.

          Reply
  30. Rebekkah says

    November 19, 2017 at 4:47 PM

    Wondering about the toasted pumpkin seeds…yours are green. Are those *shelled* toasted pumpkin seeds? Because the toasted pumpkin seeds I found are white.

    I’m just waiting for my squash to finish roasting…I cannot wait to dig into this amazing-ness!

    Reply
    • Katya says

      November 19, 2017 at 11:01 PM

      Hi Rebekkah: yes! you want shelled pumpkin seeds. Hope you love the salad!

      Reply
  31. Melissa says

    November 13, 2017 at 12:20 PM

    I’d like to make this as a side dish for Thanksgiving. 2 questions: 1. It says it serves 4. Are those large servings? I’m hoping it will feed more people as a side without doubling it. 2. Can I chill it overnight instead of a few hours? Want to make it ahead if possible.

    Reply
    • Katya says

      November 13, 2017 at 2:35 PM

      Hi Melissa: yes, they are fairly large 4 servings. I would say it should feed about 6 as a side dish. And yes you can definitely chill overnight and serve the next day. Just give the salad a quick stir before serving.

      Reply
  32. Anne says

    November 10, 2017 at 5:52 PM

    Could you make it the day before? Chill all and add dressing an hour or two before serving?

    Reply
    • Katya says

      November 11, 2017 at 8:18 PM

      Hi Anne: you definitely can do that. Just don’t use all of the dressing as it will be too much since warm quinoa soaks up much more then cooled.

      Reply
  33. Jacey says

    November 10, 2017 at 2:29 AM

    Hi Katya,
    I’m looking forward to making this salad for a party this weekend and wanted to know how far in advance can you make/dress this salad? Will chilling it overnight work or would that adversely effect the salad?
    Thank you!

    ★★★★

    Reply
    • Katya says

      November 10, 2017 at 8:34 AM

      Hi Jacey: If you make it the night before to serve the next day it should be good. Also just a note – you want to dress the salad immediately after you have cooked the quinoa as it will soak up the dressing really well. If you wait to use cooled/cold quinoa, it will be too much dressing since hot quinoa soaks up liquid. I hope you enjoy it!

      Reply
  34. Nancy says

    November 3, 2017 at 5:58 PM

    Hi Katya
    I have butternut squash I harvested from our garden, which does not keep long. Could I bake the squash, and then freeze them to use later in the salad. Would you recommend gently warming the squash? Would it be OK to thaw and then add to the salad

    Reply
    • Katya says

      November 4, 2017 at 10:05 AM

      Hi Nancy: I know you can freeze raw squash to use later but as far as roasted squash…I am not so sure how it will do. I honestly don’t have much experience with frozen cooked squash so I can’t answer with certainty. I think for this salad freshly roasted squash would be best.

      Reply
      • Nancy says

        November 6, 2017 at 7:59 AM

        Thank you

        Reply
  35. Deborah says

    April 14, 2017 at 10:10 PM

    We loved this delicious salad. Such a great mix of savory, sweet with a crunch.
    I didn’t have cranberries so used Thompson Raisins….equally great.

    Did you calculate the calories?

    Reply
    • Katya says

      April 16, 2017 at 12:43 PM

      Great sub with the cranberries. Glad you enjoyed the salad Deborah. Unfortunately, I do not have the nutritional breakdown for this recipe at this time but you can google “nutritional calculator” and you can calculate it yourself.

      Reply
  36. Nicky says

    April 14, 2017 at 7:54 AM

    This is a winner. Made it last night and everyone adored it. Thank you so much xx

    Reply
    • Katya says

      April 14, 2017 at 12:26 PM

      That’s so awesome Nicky! THanks so much for taking the time to write me a note 🙂

      Reply
  37. Ellie Navarro says

    April 13, 2017 at 11:38 PM

    Yum!! Serving for Easter. Thanks

    ★★★★★

    Reply
    • Katya says

      April 14, 2017 at 12:25 PM

      Thanks! Hope you love it.

      Reply
  38. Dorraine says

    March 6, 2017 at 10:25 AM

    My cousin brought this to a get together. One word: ADDICTIVE! The flavors are amazing together and the dressing is awesome.

    ★★★★★

    Reply
    • Katya says

      March 6, 2017 at 7:46 PM

      Thanks so much Dorraine! Glad you guys enjoyed it.

      Reply
  39. Lauren says

    January 16, 2017 at 1:54 PM

    I felt obligated to leave a comment after the comments on this page almost steered me away from trying this recipe. Thank goodness I still gave it a whirl because this is one of the best lunch recipes I’ve tried! The only changes I made were additions, I included extra pumpkin seeds because I love the crunch and I added Tuscan Kale and Feta to make it feel more indulgent! I enjoyed it warm but loved it even more cold for lunch today. Oh and I cooked the quinoa in chicken broth instead of water! If you are afraid of the dressing being overpowering, I suggest tasting the dressing before mixing it in. I thought it was perfect without any changes. My boyfriend who hates vinegar based everything / anything not cooked in butter loved it with the dressing as is. Just give this a try, you won’t regret it! Thanks for the new lunch recipe 🙂 can’t wait to eat it again tomorrow!!

    ★★★★★

    Reply
    • Katya says

      January 16, 2017 at 2:28 PM

      Thanks so much for such a sweet review Lauren! I appreciate you taking your time. So glad you enjoyed the salad!

      Reply
  40. Kristin says

    January 14, 2017 at 5:35 PM

    I can’t stop making this because it keeps getting eaten. So delicious.

    ★★★★★

    Reply
    • Katya says

      January 15, 2017 at 12:00 PM

      Thanks so much Kristin! So glad you’re enjoying it.

      Reply
  41. Kim says

    January 7, 2017 at 4:32 PM

    Great recipe. I enjoyed the comments as well as they gave useful tips. I waited a while as suggested and it’s perfect. I also added kale and hazelnuts instead of pumpkin seeds b/c that’s what I had. Thanks much!! Do u have any other quinoa goodies?

    ★★★★★

    Reply
    • Katya says

      January 7, 2017 at 7:36 PM

      That’s so great Kim! So glad you enjoyed the salad. If you search for “quinoa” on my blog, you’ll get all the recipes with quinoa. Thank you!

      Reply
  42. Crystal says

    December 9, 2016 at 8:42 PM

    If I made this for a week for lunch how long would this last (how many days would this stay fresh?) Thanks!

    Reply
    • Katya says

      December 10, 2016 at 8:45 PM

      I would say couple days or so…it may get a little dry if it sits too long since quinoa soaks in the dressing.

      Reply
  43. Stacy says

    November 20, 2016 at 3:30 PM

    Hi 🙂 I made this yesterday for a gathering and people kept asking for the recipe. I also substituted the punpkin seeds for pecans, and added spinach. I only used part of the dressing, and next time would have less oil in it. Everyone loved it. Definitely will make again. Thanks for sharing this delicious recipe.

    ★★★★★

    Reply
    • Katya says

      November 20, 2016 at 5:06 PM

      So glad to hear that Stacy! Thank you so much for your feedback!

      Reply
      • Sherrie says

        November 28, 2016 at 6:23 PM

        I’ve never had butternut squash before. Do I peel it then chop it up?

        Reply
        • Katya says

          November 28, 2016 at 7:28 PM

          Hi Sherrie, you want to peel the squash, scoop out all the seeds and trim the ends. Then you can chop it and roast it.

          Reply
    • Grace says

      November 28, 2016 at 7:01 PM

      Can this recipe be done with substituting chopped apples instead of dried cranberries?

      ★★★★

      Reply
      • Katya says

        November 28, 2016 at 7:29 PM

        You can try it but I’m not sure the outcome will be the same. I find that the cranberries are sweeter and have a different texture. But it doesn’t mean that the apples wont work. If you do try it, please let me know how it turns out for you 🙂

        Reply
  44. Renee says

    November 18, 2016 at 9:18 AM

    I love this recipe, and I want to make it for thanksgiving, but I have guests who prefer rice to quinoa. Do you think brown rice would make an ok substitute?

    Reply
    • Katya says

      November 18, 2016 at 9:29 AM

      Hi Renee, hard to say without testing it out first but if you do end up using rice, I would add in your rice and then some of the dressing (not all) and just see how it absorbs it and whether you need more. Also you may need a little more rice to have the same ratio as you would of quinoa. I think wild rice instead of brown is another great option. Please do let me know how it turns out for you!!!

      Reply
  45. Jill says

    November 17, 2016 at 5:47 AM

    Hi! I have made this a few times and everyone always loves it. We are overseas for my husband’s job and our kid’s international school had a cooking contest today. Three categories- snacks, salads, and desserts. One of my friends who had the salad when I made it previously suggested I make it again for the contest and sure enough, I won first prize!! It is delicious. I always pass along your recipe to the folks who rave about it! Thanks for such a winning recipe 🙂

    Reply
    • Katya says

      November 17, 2016 at 2:24 PM

      That’s so awesome Jill! So glad you guys are enjoying this salad!

      Reply
  46. Lauren W says

    November 14, 2016 at 3:20 PM

    Made this last night and it’s a hit! Great fall flavors. Love the balsamic in the dressing. That said, I didn’t use all of the dressing since I like things a bit lighter than normal. And although I love pumpkin seeds, my husband does not, so I substituted toasted pecans which are really yummy, too. Nice recipe!

    ★★★★

    Reply
    • Katya says

      November 14, 2016 at 9:28 PM

      Thank you for the feedback Lauren! Happy to hear you enjoyed it 🙂

      Reply
  47. [email protected] says

    November 2, 2016 at 3:18 PM

    What a colorful bowl of goodness. I love that you can change up the ingredients and it is truly a beautiful dish. Can’t wait to try it!

    Reply
    • Katya says

      November 2, 2016 at 9:53 PM

      Thanks Theresa!

      Reply
  48. Tracy says

    October 30, 2016 at 12:24 PM

    Made this with a few substitutions, it was a big hit at the party. I used apple cider vinaigrette & Dijon for the dressing, pecans because I had no pumpkin seeds and added kale. Wow, so good.

    ★★★★★

    Reply
    • Katya says

      October 30, 2016 at 10:41 PM

      Oh wow…I love your swaps! Sounds like it was a hit. Thanks so much Tracy for your feedback.

      Reply
  49. Stacey says

    September 26, 2016 at 2:41 PM

    This salad is as easy and delicious as I hoped it would be. A little fig goat cheese really took it to an other level, as cheese tends to do!

    Reply
    • Katya says

      September 26, 2016 at 10:07 PM

      Fig goat cheese sounds absolutely delicious Stacey! So glad you enjoyed it. Thanks so much for your feedback.

      Reply
  50. Stacey Todd says

    June 23, 2016 at 8:33 AM

    I added bacon & kale to this. Everyone at the potluch asked for the recipe. New favorite.

    ★★★★★

    Reply
    • Katya says

      June 23, 2016 at 8:45 AM

      That sounds absolutely delicious Stacey! So glad everyone enjoyed it.

      Reply
  51. Tania says

    June 2, 2016 at 11:39 AM

    Seriously in love with this beautiful Autumn salad. It’s got all my favourite things, mixed into one outstanding dish (oh my the roasted pepita seeds, delish). I have made it three times now. Every time, I get excited to relive the moment I first tried it. I just can’t get enough. I have added cherry tomatoes & feta. Plus changed the honey in the dressing to become vegan. Thank you for this gorgeous recipe, it’s become a favourite of mine and the people I share it with. Also the reason, I came across this recipe was your delightful photograph of the salad. It definitely drew me in. So continue to post amazing recipe and post stunning photographs of your food creations. Happy cooking!!! xox

    Reply
    • Katya says

      June 2, 2016 at 11:45 AM

      You’re so sweet Tania! Thank you so much for your kind words. I love that you love the salad 🙂

      Reply
  52. Courtney says

    April 21, 2016 at 3:36 PM

    LOVE this recipe and have made it several times now! Thank you for sharing! I prefer to half the balsamic dressing and have experimented adding a few more veggies including edemame and roasted broccoli which I’ve loved. Saw another comment that mentioned eating it over spinach which I’m going to have to try!

    Reply
    • Katya says

      April 21, 2016 at 9:04 PM

      Thanks so much Courtney! Love knowing you’re enjoying the this salad. I appreciate your feedback 🙂 Have a great night!

      Reply
  53. Nicole A says

    March 26, 2016 at 11:07 AM

    Love love love this recipe!! I’ve made it a few times and just crave it! Even my 16 year old daughter likes it and takes it to school in her lunch- her friends thought it looked weird but then they tasted it and loved it too!!! My question is : can it be made with sweet potatoes instead of butternut squash- just because butternut squash is harder to peel for me. Thanks!!

    Reply
    • Katya says

      March 28, 2016 at 8:20 AM

      Thank you Nicole. I’m so glad you’re enjoying this salad! I think it can be made with sweet potatoes. Obv it will change the taste a bit but I can totally see it working. Let me know how it turns out if you do try it!

      Reply
  54. Michelle says

    February 27, 2016 at 10:36 AM

    This recipe is AMAZING! I have made this several times and I can never get enough. My only “change” was I added toasted slivered almonds instead and fresh kale. I mix it while warm so the kale softens a bit and while I have chilled it I think it’s to die for warm. Even my mother who hates kale(she was forced to eat kale soup as a kid) loves it and my hubby actually requests this recipe often. Thank you SO much!

    ★★★★★

    Reply
    • Katya says

      February 27, 2016 at 8:57 PM

      That’s so awesome Michelle! I LOVE that you added kale…that actually sounds absolutely delish. THANK you so much for taking your time to make the recipe and leaving me a feedback!

      Reply
  55. Kristie says

    January 30, 2016 at 9:25 PM

    Delicious!!

    Reply
  56. Valerie says

    January 26, 2016 at 8:47 PM

    This salad looks delicious! Roasted butternut squash is one of my favourite foods. I am definitely going to make this salad. I think I would add some spinach to fill it out and make it a main meal.
    I have used roasted squash in a spinach wheat berry salad with quinoa. It was delicious.  
    Thanks for sharing this beautiful salad

    Reply
    • Katya says

      January 27, 2016 at 7:28 AM

      I hope you enjoy it Valerie! I think addition of spinach is going to taste amazing!

      Reply
  57. malena penney says

    January 7, 2016 at 12:37 PM

    Hi 🙂 I stumbled across this on Pinterest and it looks so yummy! Going to adapt it to fit allergies in our house.

    Reply
    • Katya says

      January 7, 2016 at 11:18 PM

      That’s great! I hope you enjoy it Malena.

      Reply
  58. Deborah Harris says

    November 23, 2015 at 10:46 AM

    Is the cilantro just a garnish or is there some mixed in as well? Picture could suggest either way. Looking forward to making this.

    Reply
    • Katya says

      November 23, 2015 at 8:21 PM

      Hi Deborah. That is cilantro strictly for garnish. I hope you enjoy the salad!

      Reply
  59. Kendra says

    November 18, 2015 at 3:28 PM

    I’m cooking up the butternut squash right now!! To incorporate more veggies I’m going to serve this over a bed of spinach!! Thanks!!

    Reply
    • Katya says

      November 18, 2015 at 7:47 PM

      That sounds delicious Kendra! Great choice with the spinach. I’m a huge fan 🙂

      Reply
  60. Julie says

    November 1, 2015 at 7:03 AM

    Would this be good made a day ahead?

    Reply
    • Katya says

      November 1, 2015 at 7:52 AM

      Definitely. It should be just fine.

      Reply
  61. Maria says

    May 23, 2015 at 11:09 PM

    Hi Katya,

    I LOVE quinoa, butternut squash, and pumpkin seeds but never thought of putting them together! A great combo!

    I started collecting healthy, tasty salad recipes from around the web a couple years ago and just recently decided to post them on my blog to better organize them and share them. I added this recipe (and would like to add more) and just wanted to double check that it’s alright with you. Here’s the link: http://www.mariasalad.com/butternut-squash-and-cranberry-quinoa-salad-recipe/

    Let me know.

    Thanks again!
    Maria

    ★★★★★

    Reply
    • Katya says

      May 25, 2015 at 9:57 AM

      Hi Maria! It’s one of my favorite combos 🙂 No problem…thanks for sharing.

      Reply
      • Maria says

        June 2, 2015 at 12:44 AM

        Thanks, Katya.

        I’ll share a couple others as well.

        ~Maria

        Reply
  62. Keith says

    December 25, 2014 at 12:57 PM

    I just made this for Christmas dinner! It is excellent. Thank you so much. This dish will be on the menu for every Christmas dinner for the rest of my life.

    Reply
    • Katya says

      December 26, 2014 at 11:04 AM

      Hi Keith! I’m so glad you liked the salad and it worked out well for you. Thank you for taking the time to leave a comment 🙂 Merry Christmas!

      Reply
  63. Georgina says

    December 2, 2014 at 5:18 PM

    Did you use cilantro or Parsley ?.. in the pictures there is some but nothing in the recipe.
    Thanks

    Reply
    • Katya says

      December 2, 2014 at 7:52 PM

      Hi Georgina: I used cilantro just for photography purposes. The actual recipe does not call for parsley nor cilantro but you can add one or the other, I bet it would taste great and give the salad a little more freshness. Hope that answers your question. Thanks for stopping by! Let me know how you like the salad.

      Reply
      • KB says

        August 13, 2016 at 1:43 PM

        What’s the kcal per serving of the salad

        Reply
        • Katya says

          August 14, 2016 at 9:57 PM

          I do not have nutrition information for this salad at this time but you can google “nutrition calculator” and it will give you an approx number

          Reply
  64. Brittany says

    October 24, 2014 at 10:08 AM

    I’m so making this for Thanksgiving this year! Looks delicious!

    Reply
    • Katya says

      October 24, 2014 at 9:10 PM

      Thanks Brittany! I hope you enjoy it!

      Reply
  65. Olivia @ Olivia's Cuisine says

    October 21, 2014 at 11:39 PM

    This salad looks full of flavor. Love the pictures! 🙂

    ★★★★★

    Reply
    • Katya says

      October 22, 2014 at 9:04 AM

      Thank you Olivia!

      Reply
  66. Valya of valyastasteofhome.com says

    October 20, 2014 at 11:30 PM

    All your salads look so good! I love salads too.

    Reply
    • Katya says

      October 21, 2014 at 8:18 AM

      Thanks Valya! I am a sucker for good salad 🙂

      Reply
  67. Kelley @ Chef Savvy says

    October 20, 2014 at 9:24 PM

    This looks amazing Katya! I love quinoa and I love how you made it taste good with all of these wonderful flavors.

    ★★★★★

    Reply
    • Katya says

      October 20, 2014 at 10:05 PM

      Thanks Kelley! I love quinoa too !

      Reply
  68. Anna says

    October 20, 2014 at 12:19 PM

    I just have to say that I made this dish and loooooved it! Love quinoa, love butternut squash, add some cranberries and you’ve got a match made in heaven. Delicious, simple, uber healthy- just want to give you a huge thank you for your commitment to this awesome blog 🙂

    Reply
    • Katya says

      October 20, 2014 at 7:25 PM

      Anna: comments like yours are probably the best! First, I’m glad you loved the recipe and it turned out for you and second, thank you for taking your time to leave a comment and visit my blog. I hope you become a regular.

      Reply
  69. Liz @ Floating Kitchen says

    October 19, 2014 at 2:47 PM

    What a delicious looking fall salad! Love all these vibrant colors!

    Reply
    • Katya says

      October 19, 2014 at 10:08 PM

      Thank you Liz 🙂

      Reply
      • Katya says

        December 15, 2015 at 3:21 PM

        No problem! Hope it works out better for you next time.

        Reply
      • Casandra says

        November 23, 2016 at 3:24 PM

        I would have to agree with the fact the dressing overpowers everthing! I was so excited to try this but I took one bite and didn’t like it. Such a shame because the picture looked great. In saying that, I tasted it while hot. It’s chilling now. We’ll see how it is cooled.

        ★★★★

        Reply
        • Katya says

          November 23, 2016 at 4:55 PM

          It will be overpowering when hot that’s why chilling the salad is VERY important. Quinoa will soak in some of that dressing.

          Reply
      • Heather says

        August 18, 2017 at 1:26 PM

        Wow, you are a Debbie downer. “What a ‘shame’?” Really? It’s a recipie!

        ★★★★★

        Reply
        • Amanda says

          November 16, 2018 at 12:40 PM

          I agree. It’s a recipe. Enjoy the fact someone is sharing their recipe with you. I’m trying this for thanksgiving!

          Reply
      • Patty says

        September 11, 2017 at 1:12 AM

        I made this today and my salad looked just like the picture until I added the dressing. Unfortunately, I think the dressing proportions are a bit off, maybe 1/2 would be better next time.

        Reply
        • Katya says

          September 11, 2017 at 3:24 PM

          Hi Patty: are you chilling the salad ? At first when you toss the dressing with the salad it will look like there is a lot of dressing but as the quinoa/salad chills, it will soak up some of that dressing.

          Reply
      • John Shaw says

        December 23, 2017 at 2:23 PM

        It would help to update the instructions to include the chilled quinoa suggestion.

        Reply
      • Matty says

        December 28, 2017 at 2:05 PM

        I made it and thought it was very good! I hope that you do not mind that I did make a few changes. -I applied the dressing by the serving and served it warm over plate of salad greens and chopped avocado on top of each serving. Thanks for sharing. Left overs will get the dressing when served.

        ★★★★★

        Reply
        • Katya says

          December 29, 2017 at 8:05 PM

          Not at all! So glad you loved the salad and put your own twist to it. Thanks so much!

          Reply
    • Janice Young says

      March 20, 2016 at 3:08 PM

      Katya, Love your blog and reading about you! Just finished making this butternut quinoa creation–delicious–thank you for posting. Your sister in Christ.

      Reply
      • Katya says

        March 20, 2016 at 4:06 PM

        Thank you Janice! I hope you enjoy the quinoa salad. It is one of our favorites 🙂

        Reply

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