If you have a soft spot for vibrant, wholesome salads that bring a burst of color and flavor to your table, this Butternut Squash and Cranberry Quinoa Salad Recipe is going to be your new go-to. It’s a delightful mix of roasted butternut squash’s natural sweetness, the chewy tartness of dried cranberries, and the nutty texture of quinoa—all brought together with a tangy balsamic vinaigrette. Whether you’re looking for a nourishing lunch or an impressive side dish, this salad hits every note, offering comfort and freshness in every bite.

Ingredients You’ll Need

A top-down view of small white bowls and a white measuring cup arranged on a white marbled surface, containing bright orange cubed squash in a large bowl on the left, finely chopped purple onion in a small bowl above, a dark soy sauce in a small bowl center, a dark purple sauce in a measuring cup on the right, a bright yellow olive oil in a small bowl bottom left, a white measuring cup with light brown rolled oats just right of the oil, a small bowl of light brown walnuts below center, a small bowl with a light amber liquid to the right, a tiny white dish with beige mustard paste on the top right, and a tiny white plate with one garlic clove on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients can make the most incredible dishes, and this salad is proof. Each component not only plays a key role in the distinct flavor profile but also adds beautiful texture and color that make this salad as pleasing to the eye as it is to the palate.

Butternut squash, 3 cups, chopped: Roasting it brings out a caramelized sweetness that’s the heart of this salad.
Olive oil, 1 tablespoon (for roasting) and 1/2 cup (for dressing): Adds richness and helps everything meld together perfectly.
Quinoa, 1 cup uncooked: This protein-packed grain gives the salad a lovely nutty flavor and fluffy texture.
Water, 1 1/2 cups: Essential for cooking the quinoa to tender perfection.
Dried cranberries, 1/3 cup: These add a pop of tart sweetness that balances the earthiness of squash and quinoa.
Red onion, 1/3 cup finely chopped: Introduces just the right zing to brighten every bite.
Toasted pumpkin seeds, 3 tablespoons: They bring a satisfying crunch and subtle nuttiness.
Kosher salt and fresh black pepper: To enhance and season all the flavors.
Balsamic vinegar, 1/4 cup: Adds a lovely tang and depth to the vinaigrette.
Honey, 1 teaspoon: A subtle hint of sweetness that ties all the dressing ingredients together.
Dijon mustard, 1 teaspoon: Gives a gentle kick and emulsifies the dressing beautifully.
Garlic clove, minced: For that savory, aromatic punch in the vinaigrette.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Butternut Squash and Cranberry Quinoa Salad Recipe

Step 1: Prepare and Roast the Butternut Squash

Start by preheating your oven to 400 degrees F. Toss the chopped butternut squash with a tablespoon of olive oil, then season it generously with kosher salt and fresh black pepper. Spreading the cubes out in a single layer on a baking sheet ensures they roast evenly. As they bake for about 20-25 minutes, you’ll notice their edges caramelize into golden, tender bites, releasing a warm, sweet aroma that fills your kitchen and promises deliciousness ahead.

Step 2: Cook the Quinoa

While the squash roasts, rinse the quinoa thoroughly under cold water until it runs clear to remove any bitterness. Transfer it to a saucepan with 1 1/2 cups of water and bring to a boil. Lower the heat to simmer, cover partially, and let it cook until all the liquid is absorbed—about 20 minutes. Fluffy, tender quinoa is the perfect base for this salad, soaking up flavors while contributing a lovely texture.

Step 3: Whisk Together the Balsamic Vinaigrette

In a small bowl, whisk together the 1/2 cup olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic until beautifully combined. Season with salt and pepper to make the dressing that will tie the salad ingredients together in a tangy, savory embrace. The honey balances the vinegar’s acidity, while the garlic adds a punch of flavor that’s simply irresistible.

Step 4: Assemble the Salad

In a large bowl, combine the warm cooked quinoa, roasted butternut squash, dried cranberries, finely chopped red onion, and toasted pumpkin seeds. Pour over the vinaigrette and gently toss everything until well coated. The warm quinoa helps the dressing absorb deeply, melding the flavors for at least 2 hours in the fridge—or even overnight if you plan ahead, allowing all the ingredients to harmonize wonderfully.

How to Serve Butternut Squash and Cranberry Quinoa Salad Recipe

A white bowl sits on a white marbled surface, filled with separate layers of ingredients arranged side by side: bright orange small sweet potato cubes, light brown sunflower seeds, dark red dried cranberries, finely chopped purple onions, and a small pile of light beige brown sugar. In the second image, a woman's hand is pouring a dark brown liquid from a clear measuring cup over the ingredients in the white bowl. The overall look is colorful and fresh with distinct layers. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad’s look and taste, sprinkle a few extra toasted pumpkin seeds or a handful of fresh herbs like parsley or mint just before serving. These touches add a fresh burst of aroma and a delightful crunch that will keep your guests asking for more.

Side Dishes

This salad shines as a hearty side to grilled chicken, roasted fish, or even a juicy turkey burger. Its vibrant flavors and textures complement effortlessly, making your meal feel complete and satisfying without weighing you down.

Creative Ways to Present

Serve it in individual mason jars for a charming lunch-to-go option or pile it prettily on a bed of leafy greens for an impressive dinner party centerpiece. You can even stuff it into roasted bell peppers to add another layer of flavor and make a showstopping vegan main course.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Butternut Squash and Cranberry Quinoa Salad Recipe fresh by storing it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making the salad even more enjoyable the next day.

Freezing

Because of the fresh ingredients and dressing, freezing this salad is not recommended, as the texture and flavors may change unfavorably. It’s best savored fresh or refrigerated for a few days.

Reheating

If you prefer the salad warm, gently reheat just the roasted squash and quinoa in a microwave or on the stovetop before tossing with the cold dressing and other ingredients. This keeps the cranberries and seeds fresh and crunchy, maintaining the perfect balance.

FAQs

Can I use other types of squash in this recipe?

Absolutely! While butternut squash is traditional here for its sweetness, you can substitute with acorn squash or kabocha. Just keep in mind the roasting time might vary slightly to achieve the right tenderness.

Is it possible to make this salad vegan?

Yes, this Butternut Squash and Cranberry Quinoa Salad Recipe is already vegan-friendly. All ingredients are plant-based, and using maple syrup instead of honey can make it suitable for strict vegans.

How do I keep the salad from becoming soggy?

To avoid sogginess, make sure to cool the roasted squash completely before mixing. Also, toss the salad lightly and store it refrigerated in a sealed container. Adding crunchy elements like pumpkin seeds right before serving maintains great texture.

Can I prepare this salad ahead of time for a potluck?

Definitely! This salad benefits from resting in the fridge for a few hours to overnight to let flavors meld. Just toss once more before serving, check seasoning, and garnish as you like.

What can I add to boost the protein content?

Adding chickpeas or grilled chicken breast can turn this salad into a protein-packed meal, perfect for lunch or dinner. Both mix well without overpowering the natural flavors of the Butternut Squash and Cranberry Quinoa Salad Recipe.

Final Thoughts

Cooking and sharing this Butternut Squash and Cranberry Quinoa Salad Recipe feels like giving yourself a big, warm, delicious hug. It’s full of layered flavors, textures, and wholesome ingredients that make every forkful a joy to eat. Whether you’re meal prepping for the week ahead or looking to impress guests, this salad is a vibrant, nutritious choice that I promise will brighten your day.

Butternut Squash and Cranberry Quinoa Salad Recipe

Ingredients You’ll Need

How to Make Butternut Squash and Cranberry Quinoa Salad Recipe