Butternut Squash Quinoa Salad Recipe

I know, I know, another quinoa salad. But hear me out! This isn’t your aunt’s dry, sad attempt at healthy eating. We’re talking roasted butternut squash, perfectly fluffy quinoa, and a dressing that makes you want to drink it straight from the bowl. It’s got that cozy fall vibe, but it’s light enough not to put you into a food coma after Thanksgiving. Plus, it pretends to be super good for you, so you can totally justify that extra slice of pie later. Consider this your delicious alibi for all your other questionable life choices.

The other night, I proudly presented this Butternut Squash Quinoa Salad to my husband. He took one look, squinted, and asked, “Is this… birdseed?” Mind you, this is the same man who eats cereal for dinner when I’m out of town. I, of course, rolled my eyes so hard I almost saw my brain, slapped a spoon in his hand, and dared him to try it. Five minutes later, he was scraping the bottom of the bowl, asking if there was “more of that fancy birdseed.” The kids? They mostly picked out the squash and then asked for macaroni and cheese. But hey, two out of three ain’t bad when you’re dealing with a house full of critics who think sprinkles are a food group.

Time-Saving Hacks

• Use pre-chopped butternut squash from the grocery store. Don’t judge, your time is money, and peeling squash is a wrestling match.
• Cook quinoa in a rice cooker or Instant Pot. Set it and forget it, baby. Your stovetop is for other, more important things (like spilling coffee).
• Buy pre-minced garlic or ginger. Your future self (and your un-garlic-smelling fingers) will thank you.
• Don’t wash the cutting board between ingredients if they’re all going into the same bowl anyway. Just wipe it off. Mostly.
• One sheet pan for roasting the squash? Absolutely. Less dishes, more Netflix. This is non-negotiable.

Serving Ideas

What to Serve It With

• A ridiculously large glass of wine (especially if it’s been “one of those days”).
• Grilled chicken or fish if you’re feeling ambitious and need more protein than a single quinoa grain provides.
• A side of absolutely nothing, because you just made a salad, and that counts as a full meal, okay?
• A fancy cocktail to really lean into the “I’ve got my life together” vibe, even if your laundry pile says otherwise.
• Or just eat it straight from the mixing bowl at 2 AM. No judgment here; we’ve all been there.

✔Tips & Mistakes

• Mistake #1: Overcooking the quinoa. It’s not rice; it wants to be fluffy, not a mushy blob. Follow the instructions, people!
• Tip #1: Don’t crowd the pan when roasting the squash. Give those little cubes some space to breathe and get caramelized, not steamed.
• Mistake #2: Skimping on the dressing. It’s what brings this whole party together. Make extra, you won’t regret it.
• Tip #2: Taste as you go. Is it missing something? A pinch of salt? A splash more lemon? You’re the chef, boss!
• If your kitchen looks like a hurricane hit it by the time you’re done, congratulations, you cooked with passion. And now, wine.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Butternut Squash Quinoa Salad Recipe

A nutritious and flavorful quinoa salad with roasted butternut squash and fresh vegetables.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.2 cup quinoa Rinse before cooking.
• ▢ 2 cup butternut squash, cubed Peel and chop into small cubes.
• ▢ 1 cup cherry tomatoes, halved Add freshness.
• ▢ 1 cup spinach, chopped Use fresh baby spinach.
• ▢ 0.5 cup feta cheese, crumbled For added creaminess.
• ▢ 3 tbsp olive oil For roasting and dressing.
• ▢ 1 tsp salt Adjust to taste.
• ▢ 0.5 tsp black pepper Freshly ground for flavor.
• ▢ 2 tbsp balsamic vinegar Adds tangy sweetness.

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
• Roast the squash for 25 minutes, stirring halfway through, until tender and golden.
• While the squash roasts, cook the quinoa per package instructions, usually about 15 minutes.
• In a large bowl, combine the cooked quinoa, roasted squash, spinach, cherry tomatoes, and feta.
• Drizzle the salad with the remaining olive oil and balsamic vinegar. Toss gently to coat.
• Serve warm or at room temperature. Enjoy!

Notes

This salad pairs well with grilled chicken or can be enjoyed as a light main dish. Add nuts for crunch!