Winter Squash Quinoa Salad

I discovered this salad on a crisp autumn afternoon when my farmers market haul included the most beautiful butternut squash I'd seen all season. I was standing in my kitchen, golden light streaming through the window, and realized I had quinoa in the pantry and fresh greens that needed eating. That first bite, with the sweet roasted squash against the earthiness of quinoa and the bright bite of the vinaigrette, felt like autumn in a bowl. It became my go-to lunch that entire fall, and now it's the recipe I turn to whenever I want to feel nourished and grounded.

I remember making this for a potluck dinner where I was nervous about bringing something that might not be hearty enough. A friend took one bite and asked for the recipe before I'd even sat down. That's when I knew this wasn't just a salad I made for myself anymore—it was something worth sharing.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed: The star of the show. I learned to cube it before roasting rather than after because the edges caramelize beautifully and the pieces cook more evenly. Look for squash that feels heavy for its size.
• 2 cups baby arugula or spinach, packed: Use whichever makes you happiest. Arugula adds a peppery note that plays beautifully against the sweet squash, but spinach is milder and just as good if that's what you prefer.
• 1 small red onion, thinly sliced: The freshness here matters. Don't skip it, even though it seems optional. Those thin rings add a sharp, bright note that wakes up every other flavor.
• 1 cup quinoa, rinsed: Always rinse your quinoa—it takes thirty seconds and removes the bitter coating that can surprise you if you skip it. Use a fine mesh strainer so the tiny grains don't escape.
• 1/4 cup pumpkin seeds (pepitas), toasted: Toast these yourself if you can. I toast them in a dry pan for just a few minutes and the kitchen smells absolutely incredible. They add crunch and earthiness that's irreplaceable.
• 1/4 cup crumbled feta cheese (optional): This is where the salad gets its salty, creamy richness. If dairy isn't for you, this salad is just as lovely without it—the other flavors shine through.
• 3 tbsp extra-virgin olive oil: Use one you actually like drinking. The quality shows in this simple dressing.
• 2 tbsp apple cider vinegar: The tanginess is essential. I've tried other vinegars and always come back to apple cider—it tastes like autumn.
• 1 tbsp pure maple syrup or honey: Just a touch of sweetness to balance the acidity. Maple syrup feels more intentional here.
• 1 tsp Dijon mustard: This is my secret weapon. It emulsifies the dressing and adds a subtle depth that people always ask about but can never quite name.
• 1 small garlic clove, minced: Don't use jarred. The difference is real and worth the thirty seconds of mincing.
• 1/2 tsp sea salt and 1/4 tsp black pepper: Taste as you go. You might need more salt than you think, especially if you're not using feta.

Instructions

Prep your squash and heat your oven:

Preheat your oven to 400°F and line a baking sheet with parchment paper. If you're peeling and cubing the squash, take your time—there's no rush, and it's actually meditative. Cut it into roughly three-quarter-inch cubes so they roast evenly. You want them big enough that they don't disappear, but small enough that they get tender all the way through.

Get the squash roasting:

Toss your cubed squash with one tablespoon of olive oil, a generous pinch of salt, and some pepper. Spread it in a single layer on your baking sheet—don't crowd it. Listen for that gentle sizzle as it hits the hot pan. Roast for 25 to 30 minutes, turning it halfway through. You're looking for the edges to turn golden and caramelized, and for a fork to pierce the flesh easily. The kitchen will smell incredible.

Start the quinoa:

While the squash roasts, combine one cup of rinsed quinoa with two cups of water in a medium saucepan. Bring it to a boil, then turn the heat down low, cover it, and let it simmer quietly for 15 minutes. You'll know it's done when the water is absorbed and tiny spiral tails appear on each grain. Remove from heat and fluff gently with a fork—this matters more than you'd think. Let it cool for a few minutes; warm quinoa is fine, but scalding hot makes the salad harder to assemble.

Make your dressing:

In a small bowl, whisk together the remaining two tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Take your time here. The whisking emulsifies the oil and vinegar so they stay together instead of separating. Taste it straight from the spoon—it should be bright and a little sharp. This is your moment to adjust anything that doesn't feel right.

Assemble with care:

In a large bowl, combine your cooled quinoa, roasted squash, thinly sliced red onion, and fresh greens. Pour the dressing over everything and toss gently—you want to coat the greens without bruising them. The salad should glisten.

Finish and serve:

Top with your toasted pumpkin seeds and crumbled feta if you're using it. You can serve this warm, at room temperature, or even slightly chilled. Each version feels different and tastes wonderful.

Save

There was an evening when my mother came to visit and I made this salad for dinner. She took one bite and told me it was the kind of meal that made her understand why I loved cooking—not because it was complicated, but because every element tasted like it came from somewhere real. We sat at my kitchen table in the quiet of the evening, and for those few moments, the salad was more than food. It was love made visible on a plate.

Variations and Substitutions

This salad is forgiving, which is part of its charm. If butternut squash isn't available, delicata or acorn squash work beautifully—their flavors are slightly different but equally delicious. I've made this with roasted beets instead of squash on days when I wanted something earthier. The dressing stays exactly the same, and the salad comes together just as quickly. For sweetness, some people add dried cranberries or pomegranate seeds, which feels especially nice in winter when fresh berries are a memory. If you want to take it in a savory direction, crispy chickpeas tossed with paprika add protein and crunch.

Storage and Make-Ahead Tips

This is one of my favorite salads to make ahead because it actually improves as it sits. The flavors meld and deepen overnight in the refrigerator. I usually keep the greens separate and toss them in just before serving so they stay fresh and crisp, but the roasted squash, quinoa, and dressing are happy together in an airtight container for up to three days. You can also prepare each component separately and assemble the salad fresh when you're ready to eat, which makes weekday lunches feel less like leftovers and more like a choice. On mornings when I have time, I'll pack the components in layers so everything is ready to shake and eat.

Wine Pairing and Serving Suggestions

This salad sings alongside a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. The acidity in the wine echoes the vinaigrette, and the minerality complements the earthiness of the quinoa. If you're not serving wine, sparkling water with fresh lemon feels just right. The salad is equally at home as a lunch eaten alone or as a side dish at a dinner party. I've served it alongside roasted chicken and alongside a simple pasta, and both times it felt like the perfect addition to the table. It's also wonderful as part of a potluck where you want to bring something that shows you care but doesn't require reheating.

• Serve it slightly warm when the squash is freshly roasted for the coziest version
• Chill it if you want something refreshing and lighter
• Bring it to room temperature if you're eating it several hours after assembly

Save

This salad taught me that the most nourishing meals aren't always the most complicated. Sometimes they're just the ones where you take a moment to roast something beautiful and pair it with ingredients you actually love.

Recipe Questions & Answers

→ Can I substitute butternut squash with other types?

Yes, delicata or acorn squash work well as alternatives, offering slightly different flavors and textures.

→ Is it necessary to cook quinoa before mixing?

Yes, quinoa should be cooked until tender and fluffy to deliver the best texture and absorb flavors from the dressing.

→ How can I make the salad vegan?

Simply omit the feta cheese to keep the dish vegan while maintaining its rich flavors.

→ Can this salad be served cold?

Absolutely, it can be enjoyed warm or chilled depending on your preference and occasion.

→ What adds crunch to this dish?

Toasted pumpkin seeds provide a satisfying crunch and nutty flavor that complements the soft squash and quinoa.