Butternut Squash Quinoa Salad

5 from 2 votes

Butternut Squash Quinoa Salad

Butternut Squash Quinoa Salad combines roasted butternut squash, quinoa, green onions, shaved almonds, Craisins, and a simple Honey Dijon Dressing. This healthy fall recipe can be served warm or cold, and makes a perfect special occasion side dish!

Course Salad, Side Dish

Cuisine American

Keyword baked butternut squash, butternut squash quinoa salad, quinoa salad

Prep Time 15

Cook Time 35

Total Time 50

Servings one-cup servings

Calories 326kcal

Author Sue Ringsdorf

Ingredients

For the salad:

1 medium butternut squash - or about 4-5 cups
2 Tablespoons olive oil
sweetener like maple syrup or brown sugar - optional
kosher salt and freshly ground black pepper - to taste
1 cup tri-color quinoa - rinsed and drained
lower sodium chicken broth - will vary between stovetop and instant pot directions
1/2 cup green onion - diced
1/2 cup low-sugar Craisins
1/2 cup shaved almonds - toasted

For the dressing:

6 Tablespoons olive oil
3 Tablespoons apple cider vinegar
1 Tablespoon honey
1 Tablespoon dijon mustard
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste

Instructions

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Prepare the squash. Use a potato peeler to peel the entire squash, and cut off the ends with a knive. Then chop the sqush into bite-sized chunks, and remove the seeds. Drizzle the olive oil over the squash, (and sweetner if desired), and then sprinkle with salt and pepper, to taste. Bake for 20-25 minutes, or until fork tender. Remove to cool.
1 medium butternut squash, 2 Tablespoons olive oil, sweetener like maple syrup or brown sugar, kosher salt and freshly ground black pepper
Prepare the quinoa. Meanwhile, prepare quinoa according to package directions. I use my instant pot for this, but you can make on your stovetop too, using chicken broth instead of water. When done, fluff with a fork.
1 cup tri-color quinoa, lower sodium chicken broth
Make dressing. Combine all the dressing ingredients - olive oil, apple cider vinegar, honey, dijon mustard, and seasonings. Shake well.
6 Tablespoons olive oil, 3 Tablespoons apple cider vinegar, 1 Tablespoon honey, 1 Tablespoon dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Combine ingredients. Combine the squash and quinoa in a bowl. Pour some of the dressing over top and stir to combine. Then add the diced onions, shaved almonds, and Craisins. Add remaining dressing and stir again.
1/2 cup green onion, 1/2 cup shaved almonds, 1/2 cup low-sugar Craisins
Serve warm or cold.

Notes

To Make Ahead: If prepping this recipe for a holiday, go ahead and prep a day in advance. Save a little extra dressing to add right before meal-time.
For Meal Prep: You can make this on a Sunday night and divide it into separate lunch containers. Add a little extra dressing to the top right before eating, if you'd like!
To Store: This salad will last in the refrigerator up to 3 days.

Nutrition