This hearty quinoa salad brings together sweet roasted butternut squash, crunchy toasted pecans, tart dried cranberries, and fluffy quinoa in a warm, nutty, and nourishing bowl. Perfect for cozy autumn meals or healthy meal prep, it offers a delightful mix of flavors and textures in every bite.

Why You’ll Love This Recipe

This salad is a wholesome balance of sweet, savory, and tart, making it satisfying and nutrient-rich. It’s naturally gluten-free, packed with plant-based protein, and perfect for make-ahead lunches or festive gatherings. The maple-Dijon dressing ties it all together with tang and warmth, while the toasted pecans and pumpkin seeds offer a satisfying crunch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 1/4 cup toasted pumpkin seeds (optional)
• 1 cup baby spinach or arugula

For the dressing:

• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, or until golden and tender.
3. Meanwhile, rinse the quinoa under cold running water. In a medium saucepan, combine quinoa with water or broth. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes, or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
4. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pecans, pumpkin seeds (if using), and baby spinach or arugula.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve warm or chilled, as desired.

Servings and timing

This recipe serves 4 as a main dish or 6 as a side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Add Cheese: Crumbled feta or goat cheese pairs beautifully with the sweetness of the cranberries and squash.
• Protein Boost: Add chickpeas or grilled chicken for a heartier version.
• Grain Swap: Substitute farro, bulgur, or couscous for quinoa if preferred.
• Fruit Twist: Swap cranberries with dried cherries or diced apples for a fruity variation.
• Nut-Free Option: Use sunflower seeds or omit nuts and seeds entirely for an allergy-friendly version.

Storage/Reheating

Storage:

• Store in an airtight container in the refrigerator for up to 4 days.
• Best stored without greens mixed in if making ahead—add spinach or arugula just before serving.

Reheating:

• Can be enjoyed cold or gently reheated in the microwave or on the stovetop.
• If reheating, add greens after warming to preserve their texture.

FAQs

Can I roast the squash in advance?

Yes, roasted squash can be made a day ahead and stored in the refrigerator. Reheat slightly or bring to room temperature before adding to the salad.

Is this salad served warm or cold?

It can be served either way. Warm enhances the flavor of the squash and quinoa, while chilled makes it refreshing and convenient for meal prep.

Can I use frozen butternut squash?

Yes, just be sure to thaw and pat dry before roasting to avoid excess moisture.

What type of quinoa works best?

White, red, or tri-color quinoa all work well. Choose your favorite or use what you have on hand.

How do I toast pecans and pumpkin seeds?

Place in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and golden.

Can I use another dressing?

Yes, a balsamic vinaigrette or lemon-honey dressing also complements the ingredients nicely.

Is this recipe vegan?

Yes, it is naturally vegan as long as you use a plant-based dressing and no cheese additions.

Can I freeze this salad?

Freezing is not recommended, as the texture of quinoa and roasted vegetables may be compromised.

What can I serve this with?

It pairs well with grilled meats, soups, or as part of a holiday spread.

Can I use arugula instead of spinach?

Yes, arugula adds a peppery bite that contrasts well with the sweet and nutty flavors.

Conclusion

Roasted Butternut Squash Quinoa Salad with Cranberries and Pecans is a vibrant, satisfying dish perfect for autumn and winter menus—or anytime you crave something wholesome and hearty. With its balance of flavors and textures, easy preparation, and versatility, this salad is ideal for both everyday meals and festive gatherings. Enjoy it warm or chilled as a nourishing centerpiece or side.

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