Delicious and nutritious, this Butternut Squash Quinoa Salad is easy to make and perfect for meal prepping. Make as side dish or serve it as a main for lunch. This beautiful, nutrient packed salad is perfect for Thanksgiving, Christmas or just because.
I am obsessed with this salad! Roasted Butternut Squash tossed with kale, quinoa, toasted walnuts, dried cranberries and red onions. Then topped with a delicious, bright, orange vinaigrette. I love that it is an easy side dish that can be served warm or cold.
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When I am serving it as a side dish, I like to serve it warm. When I am using it for meal prep, I eat it cold. This salad really is so good, my kale hating husband even likes it. I know, who hates kale?! The orange vinaigrette really takes this salad over the top. The dried cranberries and orange vinaigrette taste so good together. Okay, I'm gushing, I know! But y'all, this salad is fire!
Another thing that really makes this salad good is the roasted butternut squash. Boiling the squash isn't the same. Roasting is the way to go. I have a whole post on how to roast butternut squash and how to make quinoa. Both can be used for this recipe. Cooking the quinoa in chicken stock also adds great flavor. I highly recommend using chicken stock instead of water.
How To Make Butternut Squash Quinoa Salad
- Peel, cut and roast the butternut squash.
- Cook Quinoa.
- Toast Walnuts - Add all of the walnuts to a sheet tray and place in a 350° F oven for 6-8 minutes. Once cooled enough to handle, roughly chop the walnuts.
- Prep the kale by washing, drying and rough chopping it. Small dice the onion and measure out the cranberries.
- Make vinaigrette. In a medium bowl mix together the oil, red pepper flakes, apple cider vinegar, fresh orange juice, honey, Dijon mustard, fresh garlic, salt and pepper. Set aside.
- Assemble salad by adding the cooked quinoa, kale, walnuts, cranberries, roasted butternut squash and red onion to a large bowl. Mix well. Drizzle in half of the vinaigrette, mix well, taste and add more if desired. Enjoy!
Meal Prep Tip
Cook and prep all of the ingredients. Mix together the quinoa, kale, butternut squash, red onions and cranberries. Put the toasted walnuts and vinaigrette in separate containers. Portion the salad and place in airtight containers. When ready to eat add your desired amount of walnuts and vinaigrette.
You can also completely assemble the salad and portion it that way. I prefer to add the walnuts and vinaigrette when I am ready to eat it. By waiting to add the vinaigrette the kale and stays crisp.
You can also add chicken or turkey to this salad for added protein.
Storage Tip
Leftover salad can be stored in an airtight container for up to 5 days in the refrigerator. At this point it is best served cold or at room temperature.
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📖 Recipe
Butternut Squash Quinoa Salad
Ingredients
- 1 butternut squash peeled, seeds removed, cut into ½" cubes
- 1 cup quinoa
- 1 ¾ cups chicken stock
- 2 cups kale rinsed, rough chopped
- ¼ cup red onion small diced
- ½ cup cried cranberries
- 1 cup whole walnuts toasted
Orange Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons fresh orange juice
- 1 ½ tablespoons honey
- 2 teaspoons dijon mustard
- 1 clove garlic minced
- 1 pinch red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat an oven to 400° F. Line a baking sheet with parchment paper.
- Rinse, peel and scoop out the seeds of the butternut squash. Cut into ½-inch cubes.
- Place on a parchment lined baking sheet and drizzle over 3 tablespoons of olive oil. Season with 2 teaspoons of salt and 1 teaspoon of pepper, toss to evenly coat. Spread out to an even layer. Place in oven and roast for 15 minutes, stir then continue cooking for an additional 10-15 minutes or until tender.
- Rinse and drain quinoa.Add the rinsed quinoa to a medium saucepan. Add the chicken stock and 1 teaspoon of salt to the pan, bring to a boil. Cover, turn the heat to low and cook for 15 minutes.After 15 minutes, remove the pan from the heat and let the quinoa set, covered, for 10 minutes. Uncover and fluff.
- In a medium bowl whisk together all of the vinaigrette ingredients. Set aside.
- Assemble salad by adding the cooked quinoa, kale, walnuts, cranberries, roasted butternut squash and red onion to a large bowl. Mix well. Drizzle in half of the vinaigrette, mix well, taste and add more if desired. I use about ¾ of the vinaigrette for this salad. Enjoy!
Vicky says
The combination of roasted butternut squash with quinoa and those tangy cranberries was divine. The dressing tied everything together so beautifully. This salad is not only healthy but also incredibly flavorful and satisfying.
Justine says
This was incredibly delicious! Loved all the flavors together, it worked so well. Will definitely be making it again!
Sky Pilgreen says
Thak you Justine. I am so happy to hear you liked this recipe!
Beth says
This is one of the best salads I've ever made. I love the natural sweetness of the butternut squash with the peppery bite of the kale. SO GOOD.
Tayler says
I made this salad for dinner last night and it was delicious! We added some grilled chicken and it was perfect
Sky Pilgreen says
Such a great addition to the salad!