Butternut Squash Quinoa Salad — 🥗🧡🍂 Easy and packed with big fall flavors! Maple syrup, squash, and cranberries were made for each other! Healthy tastes good!
Table of Contents
- The Best Fall Quinoa Salad Recipe
- Looking for more squash recipes?
- What’s in Butternut Squash Quinoa Salad?
- How to Make Butternut Squash Quinoa Salad
- What to Serve with This Harvest Butternut Squash Quinoa Salad
- Recipe FAQs
- Maple-Roasted Butternut Squash Quinoa Harvest Salad Recipe
- More Quinoa Salad Recipes:
The Best Fall Quinoa Salad Recipe
It’s that time of year for squash. I’m a big squash fan, and an even bigger fan when it’s roasted with maple syrup and butter.
This savory yet slightly sweet butternut squash quinoa salad is easy, healthy, packed with big fall-inspired flavors, and there’s so much texture.
The buttery maple syrup coats the tender squash, which is a nice contrast to the chewier quinoa. There’s lightly caramelized sweet yellow onion to boost the overall flavor, chewy tart-and-sweet dried cranberries, sliced almonds for a satisfying crunch, and parsley to add color and a mild herbiness.
The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time. I think it tastes better a day or two after making it. It’s perfect for work or school lunches!
Looking for more squash recipes?
My butternut squash soup is made with roasted butternut squash, sweet potatoes, carrots, sage, thyme, and more to create a gorgeous, creamy, fall-inspired soup that everyone loves!
And this roasted butternut squash green bean casserole is a fun twist on a holiday classic that you’ll want to make all year long!
What’s in Butternut Squash Quinoa Salad?
To make this easy quinoa salad, you’ll need:
- Butternut squash – make sure it’s peeled, diced, and cut into cubes
- Maple syrup – do NOT substitute pancake syrup
- Unsalted butter
- Extra virgin olive oil
- Yellow onion – White onion will also work. Or, if you prefer a little more bite, feel free to use red onion instead
- Quinoa – I used tri-colored quinoa. I don’t think it tastes much different than white quinoa, I like the added color, but use your favorite
- Apple cider vinegar
- Water
- Dried cranberries – I use orange-scented dried cranberries. Or, you can substitute pomegranate seeds
- Sliced almonds – Walnuts or pecans will also work
- Fresh parsley (flat-leaf)
- Lemon juice (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Butternut Squash Quinoa Salad
This salad may be bursting with tastes and textures, but it’s surprisingly easy to make! Here’s an overview of the instructions:
- Roast the butternut squash with maple syrup, butter, salt, and pepper until fork-tender.
- In the meantime, sauté the onions in olive oil until caramelized. Then, add the quinoa, and let it toast for about 30 seconds.
- Next, add the water, apple cider vinegar, salt, and pepper, and reduce the heat to low. Cover the pan, and cook until the liquid has been absorbed.
- Fluff the cookies quinoa, and transfer it to a large bowl. Add the dried cranberries, almonds, parsley, squash, and the cooking liquid, and stir to combine.
- Season to taste, adding lemon juice as needed or a dash of cayenne pepper for a touch of heat. Enjoy!
What to Serve with This Harvest Butternut Squash Quinoa Salad
Recipe FAQs
I don’t see why not! I’m sure this fall quinoa salad with cranberries would pair well with almost any variety of roasted squash such as delicata squash, acorn squash, or butternut squash.
I prefer to serve this salad warm, but it tastes great either way.
Stored in an airtight container, this salad will stay fresh in the fridge for up to 5 days. It actually tastes better after a day or two once the flavors develop and sink in, making it great for meal prep!
Sure! To make this salad even more filling, feel free to top it with shredded whole chicken, leftover turkey, or chickpeas.
Feel free to include additions like roasted Brussels sprouts, pumpkin seeds, feta cheese, and kale!
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Maple-Roasted Butternut Squash Quinoa Harvest Salad
Equipment
- 1 (9×13 inch) Pan
- 1 Large Bowl
Ingredients
Salad
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
- ¼ cup maple syrup
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dried cranberries, I use orange-scented dried cranberries
- ½ cup sliced almonds
- ½ cup chopped flat-leaf parsley
- 1 to 2 teaspoons lemon juice, optional and to taste
Quinoa
- one extra-large, about 2 heaping cups diced sweet Vidalia or yellow onion, peeled and diced small
- 1 cup quinoa, I use tri-colored
- 1 ½ cups water
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Instructions
- Preheat oven to 400F. Line a 9×13-inch pan with aluminum foil for easier cleanup.
- Add the butternut squash and evenly drizzle with maple syrup, butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, and toss to combine.
- Bake for about 45 to 60 minutes, or until squash is fork-tender. Stir twice while squash bakes to ensure even cooking. Baking time will range based on exact size of squash pieces and natural variance in squash as some have more moisture and release more juice while baking.
- While the squash bakes, start sautéing the onions.
- To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and are lightly caramelized, about 7 to 8 minutes.
- Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
- Add the water, apple cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
- Transfer quinoa to a large bowl and add the dried cranberries, almonds, parsley, squash and all the cooking liquid, and stir to combine.
- Taste, check for seasoning balance, and if necessary to brighten up the flavor, add lemon juice to taste. I added it and it doesn’t make the dish taste lemony but the acid balances the flavor. If necessary add more salt, pepper, or possibly a pinch of cayenne pepper for heat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I can’t wait to make this dish! I have used prepared quinoa so often to make a number of dishes that I must ask, just to be sure, the quinoa in this recipe is not cooked in advance but the 1 1/2 cups water serve to cook it as I normally would? Thank you!
Correct, you are on the right track totally. Uncooked quinoa goes in with 1 1/2 cups water. Enjoy!
I am making this right now. When I roasted the squash, there was tons of liquid on the pan that never cooked off. Was there supposed to be so much liquid? And I felt like the maple syrup flavor wasn’t too strong, as most of it was still on the pan. Other than that I am sure it is all going to be great!
In Step 5 I wrote “Transfer quinoa to a large bowl and add the dried cranberries, almonds, parsley, squash and all the cooking liquid, and stir to combine.”
So yes, I added all the cooking liquid because there was quite a bit on the pan and that helps give more maple flavor, too. Plus it ensures the final dish isn’t dry. It’s amazing in a day or two in the fridge how much quinoa (and almonds and dried cranberries) will just suck out moisture like crazy. Enjoy!
So packed with squash, I love it! And roasting it with maple syrup and butter is genius – a sweet twist that I will need to try when it is autumn here. Love how you added almonds and parsley too for extra flavour – just a gorgeous salad! <3
Well this salad just look so perfect to me! And I agree, I love making salads like this ahead of time, the yumminess factor increases a lot!
I haven’t worked with quinoa very much, but this recipe is definitely making me want to! Looks and sounds amazing, tons of great flavors. Thanks for sharing Averie :)
This is so pretty!! I love butternut squash so I know I’d love this too!
This looks so delicious! I think I’m going to need this in my life really soon!
Paige
https://thehappyflammily.com
I may be one of the crazy few that prefers red over regular quinoa! I love that it has a slightly crunchier (for lack of a better word) texture… I feel like I’m actually eating something! That and it’s so pretty while it cooks. And makes photos prettier for food bloggers too! ;)
I think it has a slightly crunchier texture too but I thought I Was just imagining things! ha!
And yes to the color being better for photography. Nothing worse than white rice or white quinoa to shoot!
No, you aren’t! Although if you’re imagining things, then I must be also… ;) So true about quinoa and rice — and plain ol’ vanilla ice cream too!
These flavors….quintessential fall! I was eating a TON of butternut this summer – I went through a big one in about 3 days, making “fries” and dipping them in maple syrup. I think I may have overdone it. ;)
I overdid kabocha a few years ago as I’m sure you remember all our squash talks! Hadn’t had any in ages and this hit the spot! I would totally love your fries and with a maple syrup dip! I know you’re not a huge quinoa fan but this was EXCELLENT!
This dish is eye-candy to a hard-core squash lover aka ME! I need to make this beauty!
Mmm, looks tasty and healthy. I was just wandering what to have for dinner, so I’m going to make your salad. Thanks for sharing the recipe!
This salad looks insanely good. If I can control myself to not eat all the squash off the pan as it comes out of the oven I will definitely make it. I’m weak when it comes to roasted vegs.
If I can control myself to not eat all the squash off the pan as it comes out of the oven <--- I had that exact same problem! I had to tell myself to stop so I had enough for the recipe :)
Such a perfect sounding fall salad! I love the maple in there!
This is an absolutely gorgeous salad! And I don’t think it gets much better than maple syrup and squash.
This looks lovely Averie! My first thought when I saw the photo was healthful comfort food (with so many of my favorite ingredients). I love squash season and must make this over the weekend.
Paula you’re going to love it! Healthful comfort food, totally spot on! All the flavors in this were just….so good. I loved this salad so much!
I’ve been anxious to make this and it did not disappoint!! Incredibly good–tangy, nutty and yes, slightly sweet. Roasting the squash in butter and maple syrup is now my new favorite way to prepare it. So glad to have leftovers for Jon. He loved it too!
Glad you have a new favorite way to roast your squash! I loved this salad and made it a few times and just couldn’t get enough of it! Glad you and Jon both enjoyed it, too!
We’re butternut squash salad twins today! I love fall just because of all the winter squash – I can’t get enough! I’m loving that you added quinoa here to make it healthy AND hearty. Salad win!
I just saw your salad! The apples, the spiralized noodles!! Love that! I have never spiralized butternut squash but now I want to!