Butternut Squash and Cranberry Quinoa Salad Recipe
This vibrant Butternut Squash and Cranberry Quinoa Salad combines roasted butternut squash, tender quinoa, dried cranberries, and toasted pumpkin seeds, all tossed in a tangy balsamic vinaigrette. Perfect as a hearty side or light main dish, this nutritious salad can be enjoyed chilled and makes a delicious, colorful addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Butternut Squash
- 3 cups butternut squash, chopped into 3/4-inch wide cubes
- 1 Tbsp. olive oil
- Kosher salt, to taste
- Fresh black pepper, to taste
Quinoa
- 1 cup uncooked quinoa
- 1 1/2 cups water
Salad Mix-ins
- 1/3 cup dried cranberries
- 1/3 cup finely chopped red onion
- 3 Tbsp. toasted pumpkin seeds
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, to taste
- Fresh black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the butternut squash.
- Roast Butternut Squash: In a large bowl, toss the chopped butternut squash with 1 tablespoon of olive oil. Season generously with kosher salt and fresh black pepper. Spread the coated squash evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the cubes are tender and lightly browned.
- Cook Quinoa: While the squash roasts, rinse the quinoa under cold water until the water runs clear to remove any bitterness. In a medium saucepan, combine rinsed quinoa and 1 1/2 cups of water. Bring it to a boil, then reduce heat to low and cover partially. Simmer until the water is absorbed and quinoa is tender, about 20 minutes.
- Prepare Balsamic Vinaigrette: In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with kosher salt and fresh black pepper to your taste.
- Assemble Salad: In a large bowl, combine the warm cooked quinoa, roasted butternut squash, dried cranberries, finely chopped red onions, and toasted pumpkin seeds. Pour the balsamic vinaigrette over the mixture and gently toss to combine all ingredients well.
- Chill and Serve: Refrigerate the assembled salad for at least 2 hours or up to overnight to allow flavors to meld. Before serving, taste and adjust salt and pepper if needed. Serve chilled or at room temperature for best flavor.
Notes
- Rinsing quinoa is important to remove its natural bitterness.
- To toast pumpkin seeds, spread them in a dry skillet over medium heat and stir frequently until lightly browned and fragrant.
- This salad can be made a day in advance and keeps well refrigerated.
- Feel free to substitute dried cranberries with dried cherries or raisins for variation.
- For a vegan version, ensure honey is replaced with a plant-based sweetener such as maple syrup or agave nectar.
