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 amazingly with Easy Roasted Herb Chicken or Oven Roasted Salmon with Red Pepper Sauce for a cozy fall meal!
Jump to:
- Butternut Squash Quinoa Salad
- Why Quinoa Works Best in This Salad
- What is Quinoa Salad Made Of?
- What is the Easiest Way to Cut a Butternut Squash?
- How to Make Butternut Squash and Quinoa Salad
- Ways to Eat Quinoa Salad for Lunch and Dinner
- Video: How to Make Butternut Squash and Cranberry Quinoa Salad
- More Quinoa Salads
- Butternut Squash and Cranberry Quinoa Salad
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 roasted chicken from bone-in breast 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 Quinoa Salad Made Of?
- Quinoa – white or tri-color quinoa works 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
See the recipe card for full information on ingredients and quantities.
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.
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.
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 an 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!
Video: How to Make Butternut Squash and Cranberry Quinoa Salad
More Quinoa Salads
If you try Butternut Squash and Cranberry Quinoa Salad, please leave a star rating and let me know how you like the recipe in the comments below.
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Butternut 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.
Nutrition
- Serving Size:
- Calories: 385
- Sugar: 10.9 g
- Sodium: 10.3 mg
- Fat: 25 g
- Carbohydrates: 38 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Recipe originally published October 2014.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
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!
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!
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.
Did you chill the salad? Quinoa will soak up a lot of the dressing as the salad chills.
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!
Hi Connie: Thank you. Make sure to chill the salad as indicated so it’s not too oily.
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!
That sounds delicious Debbie! So happy you enjoyed this quinoa salad. Thank you for your feedback.
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?
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.
loved it-
Thank you!
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!
Thank you Marsha. So glad you enjoyed the salad. I appreciate your feedback!
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!
That’s great Kristin! So glad you enjoyed it. Thanks for your feedback.
Do you have nutrition information for your BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD? Thank you.
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!
Do you ever substitute farro for quino?
I have not tried it with farro but it could possibly work…just not sure how much dressing would be required.
What is nutritional value of quinoa butternut squash cranberry salad?
This has become one of my very favourite salads!! It is so light and delicious!!
That’s great Mary! Thank you.
Is this recipe refined sugar free?
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 🙂
Thanks so much! So glad you enjoyed it.
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.)
I bet real cranberries tasted amazing! I never thought of doing that. Thanks for your feedback Jill. So glad you enjoyed it.
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!
Thanks so much Tina! I appreciate your feedback and so glad you are loving this salad.
The Butternut Squash & Cranberrt Quinoa salad was a hit at our Thanksgiving Feast today! Delicious & I followed your recipe exactly!
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!
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!
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!
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.
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!
Hi Rebekkah: yes! you want shelled pumpkin seeds. Hope you love the salad!
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.
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.