This is the BEST Roasted Butternut Squash Quinoa Salad that’s creamy and has a surprise spice that makes this side dish pop with flavor. This Quinoa Salad is a rock star gluten free and vegetarian recipe you need on your table this fall!
If you liked this easy quinoa salad recipe, you should also try my Southwestern Roasted Vegetable Quinoa Salad with Poached Egg and my Crunchy Thai Quinoa Salad.
Roasted Butternut Squash Quinoa Salad
Sooo … much … stuff!
My mind is whirling with all the amazing nuggets I downloaded this weekend from Chopped Conference!
I started out the weekend with a Food Photography session led by author and professional food editorial photographer Matt Armendariz ..WHAT?!
Someone pinch me!
Ya’ll I was just sitting there in awe. He had props set up with different food arrangements and would just take pictures from different angles, while using simple tricks to reflect light and then put those pictures up on the overhead. Um.. every one was perfect. I still have SOOO much to learn, but watching him made me excited about the learning journey! I LOVE photography and how everyone can create their own story that’s personal to them!
I have always struggled with the photography I put on JHE. I adore moody photography, you know the photos that have dark shadows in certain areas. I think it just makes the food pop off the screen. However, I am a healthy food blogger and when you think of “healthy” most of time people think bright and white instead of dark and moody. Ugh….
What do you guys think?
So that’s one of my “take away” thoughts from the conference. The other main one is how do I engage my audience on Facebook and Instagram more? I really want to grow both of those social media channels but sometimes it’s a struggle! It just seems like a slow locomotive train climbing up a very large hill, it takes FaEVA!
Amanda, from I am Baker gave some really good practical tips at the conference for growth and engagement strategies (basically “forget the rules”) so I am going to start there and think positive thoughts!
This Butternut Squash Quinoa Salad Recipe Is Perfect For Meatless Monday
While I’m thinking “positive thoughts” and aiming for growth I’ll be chowing down on this fall inspired Harvest Roasted Butternut Squash Quinoa Salad … and believe me you should too!
Not only is this dish killer in taste but it’s gluten free, vegetarian (ahem… hello Meatless Monday), and packed with fall flavors you’ll love! The twist of Cinnamon in the dressing is a fun surprise and compliments the butternut squash perfectly!
I served this dish with the Pan Seared Salmon and Sage Brown Butter Sauce I made last week…. one word. Ah-mazing!!!!
Can’t wait to hear what you think. Bon Appetite!
Butternut Squash Quinoa Salad
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 6-8 1x
- Category: Side Dishes
- Method: Bake
- Cuisine: American
- 2 1/2 cups butternut squash, cut into 1/2″ cubes (about 1 half butternut squash)
- 1 1/2 cups red onion, cut into 1/2” cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup uncooked quinoa
- 2 cups water
- 1/3 cup dried cherries
- 1/4 cup pepitas
- 1/4 cup fresh parsley, chopped
- 2 oz. crumbed goat cheese
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons raw honey
- dash of ground cinnamon
- salt to taste
- Preheat oven to 400.
- Add the butternut squash and red onion to a baking sheet. Season with 2 tablespoons of olive oil and 1 teaspoon of sea salt. Toss to coat.
- Bake the mixture for 20 minutes.
- In the meantime add quinoa and water to a small saucepan. Stir and bring mixture to a boil. Cover and reduce to simmer for 15 minutes until the liquid has evaporated. Remove from heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.
- To make the dressing: in a small bowl, mix the apple cider vinegar, 2 tablespoons of olive, raw honey, ground cinnamon, and salt to taste.
- To a large bowl add cooked quinoa, butternut squash, red onion, dried cherries, pepitas, parsley, goat cheese, and dressing. Gently toss to mix everything together.
- Serving Size: 1 cup
- Calories: 241
- Sugar: 7 g
- Sodium: 452 mg
- Fat: 12 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
Keywords: butternut squash quinoa salad, roasted butternut squash salad, butternut squash salad, butternut squash salad recipes, recipe for butternut squash salad, roasted butternut squash recipe, quinoa salad recipe, side dish recipe, healthy side dish
Made this for dinner outside last night on the patio, w/grilled halibut fillets & lightly seared snow peas. It’s a terrific recipe! Just suggesting Krista, you may want to adjust that Prep time or warn those who are cutting up the whole squash, which is VERY dense. It’s definitely a good 20 min. to just cut up the squash (don’t even try it if you don’t have a big, SUPER-SHARP knife). I cut up all my veggies, as the pre-cut in the grocery stores are highway robbery! However…. after wrestling that thing down last night, I’m making an exception….I’ll buy the pre-cut next time!
Is your dish served cold or hot?
I like it served hot. But you could serve it cold or room temperature as well. 🙂
Hi! This recipe looks amazing and I have all the ingredients ready for dinner tomorrow along with some balsamic marinated grilled chicken! Just wondering how to prepare the squash before I cook it, should I use a vegetable peelers and then scoop the seeds out and dice it or cut it in half?
Hey Morgan! For the squash I usually cut it in have so I can handle it easier. Then peel it, scoop the seeds out and then dice it up! 🙂 Hope you love it as much as we did! 🙂
Hi! Can you do basil instead of parsley? Or will that completely throw the recipe off?
CANNOT WAIT TO MAKE THIS!
You could definitely do that, or even thyme would be good as well. Hope you enjoy it Gianna! 🙂
Is that parsley? I don’t see it in the ingredient list.
sure is! I totally forgot to add it in the ingredient list. Good eye Lia. I just updated the ingredients and directions! Thank you!
I noticed what looks like flat leaf parsley in the salad… about a quarter cup? Looks gorg!
Yes mam’! I just noticed I didn’t add that in and can i just say I’m impressed that you nailed the herb AND the quantity! Major kudos to you Susan! 🙂 hehe
This looks awesome! Do you serve it hot or chilled? If I wanted to make it for a party do you think I could make it ahead of time? Thanks!
Thanks Susie, I like it warm but you could serve it room temperature and you could definitely make it a day ahead.