Butternut Squash Quinoa Salad recipe - A reader favorite and one of the most popular Thanksgiving recipes on the blog. Made with roasted butternut squash, quinoa, dried cranberries, and walnuts this easy quinoa salad recipe comes together quickly.
2lbs.Butternut squash peeled and cut into 1-inch cubes
1large red onion peeled and cut into chunks
2tablespoonsvegetable oil
1 ½teaspoonssalt
½teaspoonground black pepper
For The Balsamic Vinaigrette:
¼cupextra virgin olive oil
4tablespoonsbalsamic vinegar
1tablespoondijon mustard
2tablespoonsmaple syrup
1cloveof garlic minced
1teaspoonkosher salt
¼teaspoonblack pepper
For The Salad:
2cupsbaby spinach rinsed and spin dried
3cupsof cooked quinoa
1cupdried cranberries roughly chopped
Handful of pomegranate arils optional
1cupwalnuts roughly chopped
Instructions
Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.
Notes
To store leftovers: Store the leftover butternut quinoa salad in an airtight container in the fridge for up to 4 days. Leftovers are just as delicious, if not more so since the flavors have time to meld together. I like to enjoy it as a light, healthy lunch throughout the week.
Make Ahead: You can make this salad a day ahead. Simply bring it to room temperature and place it in an airtight container. I usually take it out of the fridge an hour before I am ready to plate it.