Butternut Squash Quinoa Salad
This Butternut Squash Quinoa Salad is fall in a bowl! It’s packed with hearty quinoa, roasted butternut squash, crisp apple, kale, and it’s tossed in a sweet, tangy apple cider vinegar dressing. It’s a satisfying fall salad that’s gluten-free, vegan and great for meal prep!
If you’re looking for delicious, easy fall salad recipes, you’re in the right place. This Butternut Squash Quinoa Salad is right up there with my delicata squash salad, which is really saying something. 🙂
Hardy kale is tossed with roasted butternut squash, toasted pecans, crisp apple pieces, and juicy pomegranate arils. A sweet and tangy apple cider vinegar dressing brings all of the flavors together.
There’s so much texture and flavor in every bite, and it’s hearty enough to enjoy as a main dish or as a side for your favorite seasonal entrees.
It’s one of those salads that looks like it took a lot of effort to assemble, but it’s actually a straightforward recipe that can be made entirely in advance!
Add this butternut squash quinoa salad recipe to your fall meal prep rotation — it’s perfect for lunches and dinners! — or serve it at your next holiday gathering.
Why you’ll love this recipe
- It can be assembled and stored for up to 5 days in the fridge. Or, prep a few of the ingredients ahead of time and wait to toss everything together until you’re ready to serve.
- It’s incredibly filling and works as either a main dish or side dish.
- It’s vegan and gluten-free, which is perfect for holiday gatherings where you don’t know everyone’s dietary needs.
- The salad can be customized using your favorite ingredients, or whatever you have on hand.
Recipe ingredients
- Butternut squash. You’ll need 2 cups of cubed squash for this recipe, which is roughly 1 pound.
- Olive oil. A little oil helps create perfectly golden brown roasted butternut squash.
- Pecans. I used pecan pieces, but you may also toast almonds, walnuts, or pepitas.
- Quinoa. Any kind will work in this recipe. Take care to rinse the quinoa thoroughly before cooking, otherwise it will taste bitter.
- Baby kale. Is beautifully tender and does not need to be massaged. If you have curly or lacinato kale, massage before adding to the butternut quinoa salad.
- Apple. Use any kind you like. Honeycrisp and Pink Lady are both great in salads.
- Green onions. Cut them thinly along the bias for best results.
- Pomegranate arils. You can purchase packages of pomegranate arils, but I suggest buying and deseeding a whole pomegranate yourself. You’ll save money and will get the best tasting pomegranate this way.
- Apple cider vinegar dressing. This is a simple scratch dressing made with olive oil, apple cider vinegar, Dijon, maple syrup, and salt and pepper.
See the recipe card below for the full list of ingredients and quantities.
How to make butternut squash quinoa salad
This fall quinoa salad recipe is extremely easy to make. There are a couple of components, which may be made in advance.
Pro tip: Pre-cut butternut squash is a great time saver, but it’s more cost effective to do it yourself. See my easy tutorial on How to Cut and Peel Butternut Squash for more information.
See the recipe card for full instructions.
- Place the butternut squash on a large rimmed baking sheet and toss with olive oil, salt and pepper. Roast at 400 degrees F until tender and caramelized. Set aside to cool slightly.
- Toast the pecans in a small skillet over medium to medium low heat, stirring often, until golden brown and fragrant. Keep a close eye on them as they can burn very quickly. Set aside to cool.
- Place the quinoa, kale, roasted butternut squash, green onion, pomegranate and pecans in a large bowl.
- Toss with the desired amount of dressing until well coated.
Recipe FAQs
It’s up to you! If you’re meal prepping this kale, butternut squash, and quinoa salad, feel free to enjoy it straight from the fridge or warm it gently in the microwave. However, if you’re assembling the salad to eat right away, it can be served warm or at room temperature.
Yes, you must peel the butternut squash before cubing and roasting it. The skin is very tough and isn’t palatable even after being roasted. You can easily peel a butternut squash by cutting it off with a sharp knife or removing with a y-peeler.
The apple cider vinegar dressing can be prepared and refrigerated in an airtight container for up to 2 weeks.
The pecans can be toasted, allowed to cool, and then stored airtight at room temperature for 1 month.
The butternut squash can be roasted and stored in an airtight container in the fridge for up to 5 days.
The cooked quinoa can be stored for up to 5 days in the fridge.
This quinoa salad with roasted butternut squash makes 6 generous servings. I suggest dividing the salad between 6 meal prep containers (or other air-tight containers). Refrigerate and eat within 5 days.
Serving suggestions
This fall salad pairs nicely with a variety of seasonal dishes.
- Serve it at a holiday gathering alongside maple glazed ham or roasted boneless turkey breast.
- Enjoy it as a weeknight side dish with lemon garlic roast chicken, garlic butter salmon, or oven baked pork chops.
- Keep it the star of your dinner table and pair with sides like air fryer Brussels sprouts.
- Change things up by substituting the butternut squash with roasted delicata squash.
Recipe notes
- Change things up by adding feta or goat cheese or your favorite nuts or seeds.
- For added protein, stir in some cooked lentils or chickpeas. You can also add Instant Pot shredded chicken if you don’t need to keep the salad vegan.
- Add as much dressing as you like; you will likely have leftovers. The dressing is good for 2 weeks, so save the rest for another salad.
More butternut squash recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Butternut Squash Quinoa Salad
Ingredients
- 2 cups cubed butternut squash cut into 1" cubes; see note 1
- 2 tablespoons olive oil
- 1/2 cup pecan pieces sub with almonds, walnuts or pepitas
- 1 cup dry quinoa rinsed and cooked according to package instructions, then drain in a colander; yields 3 cups cooked quinoa
- 2 cups chopped baby kale see note 2
- 1 medium apple chopped
- 2 green onions chopped thinly on the bias
- 1/2 cup pomegranate arils sub with dried cranberries if desired
- apple cider vineger dressing
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste. Bake for 30-40 minutes, or until the squash is tender and caramelized.2 cups cubed butternut squash, 2 tablespoons olive oil
- Toast the pecans in a small skillet over medium to medium low heat, stirring often, for 8-10 minutes or until golden brown and fragrant. Keep a close eye on them as they can burn very quickly. Set aside to cool.1/2 cup pecan pieces
- Place the cooked and cooled quinoa, roasted butternut squash, kale green onion, pomegranate and pecans in a large bowl.2 cups chopped baby kale, 1 medium apple, 2 green onions, 1/2 cup pomegranate arils, 1 cup dry quinoa
- Toss with the desired amount of dressing until well coated and season to taste with salt and pepper. Serve and enjoy!apple cider vineger dressing, Salt and pepper
Notes
- Pro tip: Pre-cut butternut squash is a great time saver, but it’s more cost effective to do it yourself. See my easy tutorial on How to Cut and Peel Butternut Squash for more information.
- Sub the baby kale with chopped curly or lacinato kale (see my massaged kale salad to make it nice and tender).
- You can purchase pomegranate arils or see my post on how to cut and deseed a pomegranate to do it yourself!
- This butternut squash quinoa salad is great for meal prep! Store in air tight containers in the fridge for 3-5 days.
- Nutrition information does not include the dressing as that information is calculated in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Butternut Squash Quinoa Salad”
This was really good. I couldn’t get the pomegranate so I used currants instead, I especially liked the apple cider vinegar dressing and will use this as a my go to dressing. Thank you for sharing.
I’m so glad that you enjoyed the salad Gina, and currants sound like a great addition! Thank you for your review. 🙂
I can see this quickly becoming a favourite of mine! I love all of the ingredients. I find I crave quinoa in my salads, I just love that texture. And butternut squash is by far my fave squash! Looks delic!
My family doesn’t like quinoa, which I’ll never understand. That just means there’s more for me! 🙂
I’ve been on such a butternut squash kick lately, and this salad is just calling my name. Love that it’s loaded with quinoa!
The quinoa makes it extra satisfying and gives it a protein boost. I can’t get enough of it lately!
Blog is looking great Marcie! I am learning to love Quinoa and this looks delicious. I like it as a blend with brown rice and it will cook up effortlessly in my rice cooker.
The brown rice-quinoa combination sounds great, Colleen. I will have to try it! Hope you enjoy this.