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Roasted Butternut Squash Quinoa Salad with Cranberries recipe image

Roasted Butternut Squash Quinoa Salad Recipe

Roasted Butternut Squash Quinoa Salad with Cranberries and Spinach. Drizzled with balsamic vinaigrette, this thanksgiving quinoa salad is the perfect side dish for your holiday table.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 521kcal


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


  • 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.


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.


Calories: 521kcal | Carbohydrates: 64g | Protein: 9g | Fat: 29g | Saturated Fat: 7g | Sodium: 1022mg | Potassium: 868mg | Fiber: 8g | Sugar: 23g | Vitamin A: 17010IU | Vitamin C: 35mg | Calcium: 129mg | Iron: 4mg