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!
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.
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
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.
- 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.
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
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!
Love quinoa salads that pack well for lunch? Try Quinoa Apple Salad, Quinoa Tabbouleh Salad, Chicken Quinoa Salad, or Quinoa Salad with Spinach and Feta.
Video: Watch How to Make It!
Watch below how to make butternut squash and quinoa salad.
PrintButternut Squash and Cranberry Quinoa Salad
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4-6 1x
- Category: Salad
- Method: Chop
- Cuisine: American
Description
Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.
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
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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
- 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 and then chill the salad. At first, it will look like there’s too much dressing but after the salad had time to chill the quinoa will soak up the majority of dressing. 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.
- Recipe originally published October 2014.
Keywords: side salad, healthy, easy, meal prep, fall
Cindy Zamost says
I have a question: I was only able to find “boil in a bag” quinoa at the market. Each pouch makes 1 1/2 cups of cooked quinoa. How many cups of cooked quinoa do I need for this recipe? It looks delicious!
Katya says
1 cup of dry quinoa = yields approx 3 cups of cooked quinoa
Laura says
Hi there.
Wondering what one could use instead of the balsamic vinegar. Balsamic does not agree with me.
Thanks
Katya says
Hi Laura: To be honest, I’m so sure what would be a good substitute for balsamic vinegar in this specific recipe as I haven’t tried it with any other types of vinegar. But I did a quick Google search and this is what I found: For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar. You can try this substitute but I can’t guarantee results.
Manu Singh says
Amazing Post,
Thank you so much. 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.
Thanks again!
Bhargav Karlapudi says
I can’t stop making this because it keeps getting eaten. So delicious.
★★★★★
filmyzilla says
Really very happy to say,your post is very interesting to read.I never stop myself to say something about it.You’re doing a great job.Keep it up
★★★★★
Priya Singh says
Great Post,
Thank you so much. 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.
Thanks again!
Katya says
Quinoa will soak up a lot of the dressing when chilled. So at first it may look like too much but after the salad is chilled it will even out.
Amy says
Hi! Would this work with dried cherries instead of cranberries?
Katya says
I don’t see why not. I think it would delicious.
Kelly says
Amazing as is or to use the recipe as a base and change ingredients for other fall favorites
★★★★★
Kristin says
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!
Katya says
Regular (dark) balsamic
Dawn says
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!
Katya says
I think warm shrimp or chicken will be delicious!
Helen says
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!
Katya says
I think it should work! Thank you for trying my recipe. So happy to hear you’re loving this salad.
Kiki says
Absolutely delicious. I added some goat cheese and mixed greens and it’s incredible. Thank you for this recipe!
★★★★★
Katya says
I love that! I bet goat cheese was so good. Thank you for feedback.
Jules says
Can you warm it up just before serving?
Katya says
It’s best served chilled that way the flavors have time to blend together and the quinoa absorbs some of the dressing too.
Allyson says
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?
★★★★★
Katya says
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.
Cathy Kenny says
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!
★★★★★
Katya says
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.
Carie says
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.
★★★★★
Katya says
That makes me so happy to hear. Thank you Carie for feedback.
Diana says
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!
★★★★★
Eve Hunt says
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!
★★★★★
Alisha Ross says
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!
★★★★★
Moses Brodin says
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!
Carmen says
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.
★★★★
Katya says
Did you chill the salad? Quinoa will soak up a lot of the dressing as the salad chills.
Connie says
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!
★★★★
Katya says
Hi Connie: Thank you. Make sure to chill the salad as indicated so it’s not too oily.
Debbie says
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
That sounds delicious Debbie! So happy you enjoyed this quinoa salad. Thank you for your feedback.
Sarah says
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?
★★★★★
Katya says
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.
Cerissa Burden says
loved it-
★★★★★
Katya says
Thank you!
Marsha says
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!
★★★★★
Katya says
Thank you Marsha. So glad you enjoyed the salad. I appreciate your feedback!
Kristin says
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!
★★★★★
Katya says
That’s great Kristin! So glad you enjoyed it. Thanks for your feedback.
Sue Brinkmoeller says
Do you have nutrition information for your BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD? Thank you.
Katya says
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!
Julie says
Do you ever substitute farro for quino?
Katya says
I have not tried it with farro but it could possibly work…just not sure how much dressing would be required.
Monica M says
What is nutritional value of quinoa butternut squash cranberry salad?
Mary says
This has become one of my very favourite salads!! It is so light and delicious!!
★★★★★
Katya says
That’s great Mary! Thank you.
Regan says
Is this recipe refined sugar free?
Thefoodiejourney says
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 🙂
Katya says
Thanks so much! So glad you enjoyed it.
Jill Valliere says
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.)
★★★★★
Katya says
I bet real cranberries tasted amazing! I never thought of doing that. Thanks for your feedback Jill. So glad you enjoyed it.
Tina says
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!
Katya says
Thanks so much Tina! I appreciate your feedback and so glad you are loving this salad.
Minda says
The Butternut Squash & Cranberrt Quinoa salad was a hit at our Thanksgiving Feast today! Delicious & I followed your recipe exactly!
★★★★★
Lorna says
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!
Katya says
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!
Lorna says
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!
★★★★★
Katya says
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.
Rebekkah says
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!
Katya says
Hi Rebekkah: yes! you want shelled pumpkin seeds. Hope you love the salad!
Melissa says
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.
Katya says
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.
Anne says
Could you make it the day before? Chill all and add dressing an hour or two before serving?
Katya says
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.
Jacey says
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!
★★★★
Katya says
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!
Nancy says
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
Katya says
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.
Nancy says
Thank you
Deborah says
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?
Katya says
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.
Nicky says
This is a winner. Made it last night and everyone adored it. Thank you so much xx
Katya says
That’s so awesome Nicky! THanks so much for taking the time to write me a note 🙂
Ellie Navarro says
Yum!! Serving for Easter. Thanks
★★★★★
Katya says
Thanks! Hope you love it.
Dorraine says
My cousin brought this to a get together. One word: ADDICTIVE! The flavors are amazing together and the dressing is awesome.
★★★★★
Katya says
Thanks so much Dorraine! Glad you guys enjoyed it.
Lauren says
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!!
★★★★★
Katya says
Thanks so much for such a sweet review Lauren! I appreciate you taking your time. So glad you enjoyed the salad!
Kristin says
I can’t stop making this because it keeps getting eaten. So delicious.
★★★★★
Katya says
Thanks so much Kristin! So glad you’re enjoying it.
Kim says
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?
★★★★★
Katya says
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!
Crystal says
If I made this for a week for lunch how long would this last (how many days would this stay fresh?) Thanks!
Katya says
I would say couple days or so…it may get a little dry if it sits too long since quinoa soaks in the dressing.
Stacy says
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.
★★★★★
Katya says
So glad to hear that Stacy! Thank you so much for your feedback!
Sherrie says
I’ve never had butternut squash before. Do I peel it then chop it up?
Katya says
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.
Grace says
Can this recipe be done with substituting chopped apples instead of dried cranberries?
★★★★
Katya says
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 🙂
Renee says
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?
Katya says
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!!!
Jill says
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 🙂
Katya says
That’s so awesome Jill! So glad you guys are enjoying this salad!
Lauren W says
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!
★★★★
Katya says
Thank you for the feedback Lauren! Happy to hear you enjoyed it 🙂
[email protected] says
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!
Katya says
Thanks Theresa!
Tracy says
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.
★★★★★
Katya says
Oh wow…I love your swaps! Sounds like it was a hit. Thanks so much Tracy for your feedback.
Stacey says
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!
Katya says
Fig goat cheese sounds absolutely delicious Stacey! So glad you enjoyed it. Thanks so much for your feedback.
Stacey Todd says
I added bacon & kale to this. Everyone at the potluch asked for the recipe. New favorite.
★★★★★
Katya says
That sounds absolutely delicious Stacey! So glad everyone enjoyed it.
Tania says
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
Katya says
You’re so sweet Tania! Thank you so much for your kind words. I love that you love the salad 🙂
Courtney says
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!
Katya says
Thanks so much Courtney! Love knowing you’re enjoying the this salad. I appreciate your feedback 🙂 Have a great night!
Nicole A says
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!!
Katya says
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!
Michelle says
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!
★★★★★
Katya says
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!
Kristie says
Delicious!!
Valerie says
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
Katya says
I hope you enjoy it Valerie! I think addition of spinach is going to taste amazing!
malena penney says
Hi 🙂 I stumbled across this on Pinterest and it looks so yummy! Going to adapt it to fit allergies in our house.
Katya says
That’s great! I hope you enjoy it Malena.
Deborah Harris says
Is the cilantro just a garnish or is there some mixed in as well? Picture could suggest either way. Looking forward to making this.
Katya says
Hi Deborah. That is cilantro strictly for garnish. I hope you enjoy the salad!
Kendra says
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!!
Katya says
That sounds delicious Kendra! Great choice with the spinach. I’m a huge fan 🙂
Julie says
Would this be good made a day ahead?
Katya says
Definitely. It should be just fine.
Maria says
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
★★★★★
Katya says
Hi Maria! It’s one of my favorite combos 🙂 No problem…thanks for sharing.
Maria says
Thanks, Katya.
I’ll share a couple others as well.
~Maria
Keith says
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.
Katya says
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!
Georgina says
Did you use cilantro or Parsley ?.. in the pictures there is some but nothing in the recipe.
Thanks
Katya says
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.
KB says
What’s the kcal per serving of the salad
Katya says
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
Brittany says
I’m so making this for Thanksgiving this year! Looks delicious!
Katya says
Thanks Brittany! I hope you enjoy it!
Olivia @ Olivia's Cuisine says
This salad looks full of flavor. Love the pictures! 🙂
★★★★★
Katya says
Thank you Olivia!
Valya of valyastasteofhome.com says
All your salads look so good! I love salads too.
Katya says
Thanks Valya! I am a sucker for good salad 🙂
Kelley @ Chef Savvy says
This looks amazing Katya! I love quinoa and I love how you made it taste good with all of these wonderful flavors.
★★★★★
Katya says
Thanks Kelley! I love quinoa too !
Anna says
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 🙂
Katya says
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.
Liz @ Floating Kitchen says
What a delicious looking fall salad! Love all these vibrant colors!
Katya says
Thank you Liz 🙂
Katya says
No problem! Hope it works out better for you next time.
Casandra says
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.
★★★★
Katya says
It will be overpowering when hot that’s why chilling the salad is VERY important. Quinoa will soak in some of that dressing.
Heather says
Wow, you are a Debbie downer. “What a ‘shame’?” Really? It’s a recipie!
★★★★★
Amanda says
I agree. It’s a recipe. Enjoy the fact someone is sharing their recipe with you. I’m trying this for thanksgiving!
Patty says
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.
Katya says
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.
John Shaw says
It would help to update the instructions to include the chilled quinoa suggestion.
Matty says
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.
★★★★★
Katya says
Not at all! So glad you loved the salad and put your own twist to it. Thanks so much!
Janice Young says
Katya, Love your blog and reading about you! Just finished making this butternut quinoa creation–delicious–thank you for posting. Your sister in Christ.
Katya says
Thank you Janice! I hope you enjoy the quinoa salad. It is one of our favorites 🙂