Butternut Squash Quinoa Salad is a hearty vegan salad with roasted butternut squash, pomegranate and a tangy, sweet apple cider maple dressing!

butternut squash quinoa salad on a platter

Seven long years ago I attended a potluck at a barre studio, and the owner served a butternut squash quinoa salad.  Quinoa was the trendy new thing back then, so I was really excited about that salad.  

I really enjoyed it, and got right to work creating my own version.  

And guess what?  I still love this butternut squash quinoa today.  I’m the only one in my house that eats quinoa, but I’m ok with that.

That just means there’s more for me. 🙂

close up of butternut squash quinoa salad

This butternut squash quinoa salad is truly fall in a bowl.  It’s packed with gorgeous colors, fall flavors, and amazing textures that make it unforgettable.

Tender, roasted butternut squash is combined with hearty quinoa, baby kale, green onions, pomegranate arils and pecans, and it’s all tossed in a tangy, sweet apple cider maple dressing.

I love that this salad is versatile enough to be a main dish, side dish or lunch.  It’s also perfect for entertaining as it can be made in advance.

The fact that it’s easy on the eyes doesn’t hurt either. 🙂

What is quinoa?

Quinoa (keen-wah) is considered an ancient grain, but it’s not really a grain at all.  It’s actually a seed from a plant that’s closely related to beets and spinach.

While quinoa isn’t a grain, it’s often prepared like rice, barley and other grains.  That’s where the similarities end, however, because quinoa is much more nutritious than most grains.

Benefits of quinoa

Below are some of the reasons why quinoa is dubbed a superfood:

  • it’s a good source of protein and contains all nine essential amino acids
  • it’s high in iron, magnesium, antioxidants and other minerals
  • it contains a large amount of flavonoids which have anti-inflammatory 
  • it contains more fiber than any other grain
  • it’s gluten-free
  • it’s low glycemic index, which is good to control blood sugar
overhead of butternut squash quinoa salad on a platter

How to make this recipe

This 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.

butternut squash quinoa salad process shot
  • Place the butternut squash on a large rimmed baking sheet and toss with olive oil, salt and pepper. Roast at 400 degrees for 30-40 minutes until tender and caramelized. Set aside to cool slightly.
  • Place all ingredients in a large bowl and toss with enough dressing to coat.

Recipe 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.
  • This butternut squash quinoa salad is great for meal prep!  Store in air tight containers in the fridge for 3-5 days.
  • Change things up by adding feta or goat cheese.  Apples or pears would also be a great addition.
  • Purchase pre-toasted pecans for a time saver, or place pecans on a rimmed baking sheet and bake at 350 degrees for 8-10 minutes or until fragrant.
overhead shot of butternut squash quinoa salad with wooden servers

More quinoa 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 with wooden serving spoon

Butternut Squash Quinoa Salad

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Butternut Squash Quinoa Salad is a hearty vegan quinoa salad with roasted butternut squash, pomegranate and a tangy, sweet apple cider maple dressing!
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Ingredients

For the salad:

  • 1 cup quinoa rinsed, cooked according to package instructions and drained in a colander
  • 2 cups cubed butternut squash*
  • 2 tablespoons olive oil
  • 1 cup chopped baby kale
  • 1 large green onion chopped
  • 1/2 cup pomegranate arils
  • 1/2 cup toasted pecans
  • apple cider vineger dressing
  • Salt and pepper to taste

Instructions 

Prepare the salad:

  • 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.
  • Place the quinoa, squash, baby kale, green onion, pomegranate and pecans in a large bowl.
  • Toss the salad with the desired amount of dressing until well coated, then serve and enjoy!

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.
  • This butternut squash quinoa salad is great for meal prep!  Store in air tight containers in the fridge for 3-5 days.
  • Change things up by adding feta or goat cheese.  Apples or pears would also be a great addition.
  • Purchase pre-toasted pecans for a time saver, or place pecans on a rimmed baking sheet and bake at 350 degrees for 8-10 minutes or until fragrant.
  • Nutrition information does not include the dressing as that information is calculated in a separate post.

Nutrition

Serving: 1g, Calories: 241kcal, Carbohydrates: 28g, Protein: 6g, Fat: 13g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 445mg, Fiber: 4g, Sugar: 3g, Vitamin A: 6096IU, Vitamin C: 25mg, Calcium: 58mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salads
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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