Go Back
+ servings
overhead shot of butternut squash quinoa salad with wooden servers

Butternut Squash Quinoa Salad

Butternut Squash Quinoa Salad is a hearty vegan quinoa salad with roasted butternut squash, pomegranate and a tangy, sweet apple cider maple dressing!
2
reviews

Leave a Review »

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

  • Nutrition information does not include the dressing as that information is calculated in a separate post.
  • The butternut squash may be substituted with your favorite winter squash like delicata, kabocha, pumpkin or red kuri squash.
  • If you're not a fan of pomegranate, you may substitute it with dried cranberries.
  • Substitute walnuts for the pecans if desired.
  • 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

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.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!