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Roasted Butternut Squash Quinoa Salad with Cranberries and Pecans

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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.

Ingredients

Scale
  • 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
  • 2 tbsp olive oil (for dressing)
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
  2. Rinse quinoa under cold water. Combine with water or broth in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and let cool.
  3. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine cooked quinoa, roasted squash, cranberries, pecans, pumpkin seeds, and spinach.
  5. Pour over the dressing and toss to combine. Serve warm or chilled.

Notes

  • Substitute arugula for spinach for a peppery flavor twist.
  • Make it ahead—flavors meld beautifully after a few hours in the fridge.
  • Great source of plant-based protein and healthy fats.

Nutrition

Keywords: butternut squash quinoa salad, fall salad, vegan meal prep, cranberry pecan salad, healthy autumn bowl

Find it online: https://foodiecara.com/roasted-butternut-squash-quinoa-salad-with-cranberries-and-pecans/