There’s something magical about fall – the crisp air, the golden hues of leaves, and the comforting scents of seasonal produce roasting in the oven. Today, I invite you to experience that autumnal warmth with our Roasted Butternut Squash and Quinoa Salad. This dish brings together the nutty flavor of quinoa, the sweetness of roasted butternut squash, and the tartness of dried cranberries, all topped with a tangy maple vinaigrette. It’s perfect for family dinners, festive gatherings, or a cozy night in. Let’s create some delicious memories with this wholesome, heartwarming recipe!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Maple Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast the squash in the preheated oven for 25-30 minutes, or until tender and golden brown. Stir halfway through for even roasting.
- While the squash is roasting, cook the quinoa. In a medium pot, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed.
- Fluff the cooked quinoa with a fork and set aside to cool slightly.
- Prepare the maple vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, pumpkin seeds, and chopped parsley.
- Drizzle the maple vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper, if necessary.
- Serve warm or at room temperature, enjoy!
Helpful Tips
- Variation: Add some crumbled feta or goat cheese for a creamy texture and extra flavor.
- Make-Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the vinaigrette before serving to keep it fresh.
- Substitutions: Swap out pumpkin seeds with toasted almonds or pecans if preferred.
This Roasted Butternut Squash and Quinoa Salad pairs wonderfully with roasted chicken or a hearty vegetable stew. For a complete meal, serve it with a warm, crusty bread and a glass of crisp apple cider or a light white wine.
I hope you and your loved ones enjoy this delicious, heartwarming dish as much as we did! Don’t forget to share your creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is invaluable, so please leave a comment on our website at Zynahz. If you aren’t already, subscribe to our newsletter for the latest recipes and updates, and follow us on social media for more inspiration!
