Butternut Squash and Cranberry Quinoa Salad

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A refreshing quinoa salad bursting with fall flavor!

You may know quinoa best from summer salads, but it has a place in your favorite fall recipes, too. In fact, this quinoa salad is everything you love about summer salads made over for the fall. With classic fall ingredients like butternut squash and pumpkin seeds, this recipe screams seasonal flavor. Meanwhile, cool quinoa and crisp red onions keep this salad just as refreshing as your summer go-to. A honey-dijon balsamic vinaigrette completes this flavorful fall salad with a sweet and savory dressing. For the fall flavors you love and the refreshing summer salads you miss, look no further than this quinoa salad.

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Butternut Squash and Cranberry Quinoa Salad

This beautiful fall salad is robust with healthy and delicious ingredients everyone is sure to love.
Yield 6 people
Serving Size 0.5 cup
Course Dinner, Lunch, Salad
Cuisine American

Ingredients

For the Salad

  • 3 cups butternut squash chopped medium
  • 1 tablespoon olive oil
  • 1 1/2 cups quinoa cooked
  • 1/2 cup dried cranberries cran-raisins work well
  • 1/3 cup red onion sliced thin
  • 3 tablespoons pumpkin seeds roasted

For the Dressing

  • 1/4 cup olive oil
  • 2 tablespoons dark balsamic vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced

Instructions

For the Salad

  • Preheat an oven to 400 degrees. Toss the butternut squash in the olive oil and spread in an even layer on a baking sheet. Roast for about 25 minutes or until tender. Remove from the oven and cool.
  • In a large mixing bowl, combine the cooled squash, quinoa, cranberries, onion, and pumpkin seeds. Toss well to combine.

For the Dressing

  • In a blender, combine all ingredients. Blend on high until smooth. Drizzle half the dressing over the salad and toss to combine.
  • Serve the salad with additional dressing on the side if desired.

Nutrition Information

Serving: 0.5cup | Calories: 267kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 14mg | Fiber: 4g | Sugar: 10g |
SmartPoints (Freestyle): 9
Keywords dairy-free, Gluten-Free, Holiday, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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