Jump into the Flavors of Fall: Roasted Butternut Squash and Quinoa Salad (Vegan)
As the leaves begin to turn and the air gets crisp, our kitchens start calling for warm, comforting dishes that celebrate the best of fall’s harvest. This is the season of root vegetables, hearty grains, and flavors that feel like a warm hug on a chilly day. One of my favorite ways to savor this time of year is with a Roasted Butternut Squash and Quinoa Salad—a dish that’s as nourishing as it is delicious.
Why You’ll Love This Salad
This salad is the perfect combination of hearty and light, making it a great choice for a weekday lunch or a side dish at your next fall gathering. The roasted butternut squash adds a natural sweetness that pairs beautifully with the nutty quinoa and tart cranberries. The baby spinach adds freshness, while the chopped pecans or walnuts bring a satisfying crunch.
The star of this dish, though, might just be the dressing. It’s a simple blend of balsamic vinegar, Dijon mustard, and maple syrup—a trio that brings together tangy, savory, and sweet notes in perfect harmony. Best of all, this dressing is entirely vegan, so everyone can enjoy it.
A Nutrient-Packed Powerhouse
Butternut squash is a nutritional superstar, packed with vitamins A and C, fiber, and antioxidants that support your immune system and keep your skin glowing as the temperatures drop. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making this salad a satisfying and filling option for any meal.
We’ve kept the recipe light by reducing the oil to just one tablespoon—used to toss the butternut squash before roasting. This way, you get all the flavor without the extra calories, making it a heart-healthy choice.
Simple Steps, Big Flavor
What I love most about this salad is how easy it is to prepare. The butternut squash roasts to perfection in about 25-30 minutes, and while that’s in the oven, you can cook the quinoa and whisk together the dressing. In less than an hour, you’ll have a beautiful, vibrant salad that’s ready to be enjoyed.
And don’t forget the garnishes! A sprinkle of pumpkin seeds or pomegranate arils adds a pop of color and texture, making this dish not just tasty but visually stunning as well.
Make It Your Own
This recipe is versatile, so feel free to get creative! You can swap out the quinoa for farro or brown rice, or add some roasted chickpeas for extra protein. If you’re not a fan of cranberries, dried apricots or raisins would be lovely substitutes. And if you have other fall vegetables on hand—like roasted Brussels sprouts or carrots—toss them in!
Bringing It All Together
As we embrace the coziness of fall, this Roasted Butternut Squash and Quinoa Salad is a reminder that eating well doesn’t have to be complicated. With wholesome ingredients and a simple preparation, you can create a dish that’s both satisfying and nourishing.
So, whether you’re looking for a new addition to your fall recipe rotation or a dish to share with loved ones at your next gathering, this salad is sure to become a favorite. Enjoy the flavors of the season, and let this salad be a delightful part of your autumn traditions.
Let’s celebrate the bounty of fall with food that fuels both body and soul. Happy cooking!
Roasted Butternut Squash and Quinoa Salad
A cozy, vegan, healthy fall recipe, this Roasted Butternut Squash and Quinoa Salad is flavorful, nutritious, and low in oils and fat!
Ingredients
Roasting the Butternut Squash
Cooking the Quinoa
Salad Ingredients
Dressing Ingredients
To Make
-
Preheat your oven to 400°F (200°C).
-
Roast the Butternut Squash:
Toss the cubed butternut squash with olive oil, thyme, cinnamon, salt, and pepper. Spread it evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
If you’re using frozen butternut squash, simply substitute with 2 cups of cubed squash—no need to thaw it first. Just toss it with olive oil and roast as directed. -
Cook the Quinoa:
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
-
Prepare the Dressing:
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper.
-
Assemble the Salad:
In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, chopped pecans or walnuts, and baby spinach. Toss with the dressing until everything is well-coated.
-
Serve:
Garnish with pumpkin seeds or pomegranate arils for an extra festive touch.
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1g5%
- Sodium 270mg12%
- Total Carbohydrate 45g15%
- Dietary Fiber 8g32%
- Sugars 11g
- Protein 7g15%
- Vitamin A 900 IU
- Vitamin C 38 mg
- Calcium 110 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is versatile, so feel free to get creative! You can swap out the quinoa for farro or brown rice, or add some roasted chickpeas for extra protein. If you’re not a fan of cranberries, dried apricots or raisins would be lovely substitutes. And if you have other fall vegetables on hand—like roasted Brussels sprouts or carrots—toss them in!
