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 a great healthy dish that comes together so easily. The best part? This salad can be served warm or cold.
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. I used to make just a simple herb vinaigrette for this salad, but when I started making the orange vinaigrette I fell in love. 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.
Why you’ll love this salad
- It is packed full of nutrients from the protein rich quinoa to the brain healthy walnuts. This “super” salad makes a great healthy side dish. Add this to your Thanksgiving menu for a nice healthy side dish option.
- It’s beautiful. This salad makes a beautiful addition to your holiday table. Not only is this salad healthy and delicious, but it is also very pleasing to the eye.
- It can be prepped ahead of time!
Looking for more side dishes?
Green Bean Casserole from Scratch
Roasted Garlic Mashed Potatoes
How to make Butternut Squash quinoa salad
- Peel, cut and roast butternut squash. Follow my Roasted Butternut Squash Recipe.
- Cook Quinoa. Follow my recipe on How to Make 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!
- I like to add fresh cracked black pepper to my salad when I go to eat it!
For Meal Prep
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.
Storing Butternut squash Quinoa Salad
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.
Handpicked Recipes
Follow Simply Scratch Made on Pinterest.
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
Butternut Squash Quinoa Salad
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.
Ingredients
Orange Vinaigrette
Instructions
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Butternut Squash
Preheat an oven to 400° F. Line a baking sheet with parchment paper.
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Rinse, peel and scoop out the seeds of the butternut squash. Cut into 1/2-inch cubes.
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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.
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Quinoa
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.
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Orange Vinaigrette
In a medium bowl whisk together all of the vinaigrette ingredients. Set aside.
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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 3/4 of the vinaigrette for this salad. Enjoy!
Note
This salad makes 4 large portions or 8 smaller portions.
I made this salad for dinner last night and it was delicious! We added some grilled chicken and it was perfect
Such a great addition to the salad!
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.
This was incredibly delicious! Loved all the flavors together, it worked so well. Will definitely be making it again!
Thak you Justine. I am so happy to hear you liked this recipe!
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.