40 Healthy Thanksgiving Recipes - Butternut Squash Quinoa (A Reader Favorite)

Roasted Butternut Squash Quinoa Salad with Cranberries recipe image

40 Healthy Thanksgiving Recipes - Butternut Squash Quinoa (A Reader Favorite)

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.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 529kcal

Author Aysegul Sanford

Ingredients

For The Roasted Vegetables:

2 lbs. Butternut squash peeled and cut into 1-inch cubes
1 large red onion peeled and cut into chunks
2 tablespoons vegetable oil
1 ½ teaspoons salt
½ teaspoon ground black pepper

For The Balsamic Vinaigrette:

¼ cup extra virgin olive oil
4 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 tablespoons maple syrup
1 clove of garlic minced
1 teaspoon kosher salt
¼ teaspoon black pepper

For The Salad:

2 cups baby spinach rinsed and spin dried
3 cups of cooked quinoa
1 cup dried cranberries roughly chopped
Handful of pomegranate arils optional
1 cup walnuts 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.

Nutrition