Winter Squash Quinoa Salad (Printable version)

A vibrant mix of roasted squash, quinoa, fresh greens, and tangy vinaigrette for a healthy lunch.

# What you need:

→ Vegetables

01 - 1 medium butternut squash (about 4.4 lbs), peeled and cubed
02 - 2 cups baby arugula or spinach, packed
03 - 1 small red onion, thinly sliced

→ Grains

04 - 1 cup quinoa, rinsed

→ Nuts & Seeds

05 - 1/4 cup pumpkin seeds (pepitas), toasted
06 - 1/4 cup crumbled feta cheese (optional)

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon pure maple syrup or honey
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

# How To:

01 - Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, sea salt, and black pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25 to 30 minutes, turning halfway, until tender and lightly browned.
02 - Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer until water is absorbed, approximately 15 minutes. Remove from heat and fluff with a fork. Allow to cool slightly.
03 - In a small bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
04 - In a large bowl, combine cooked quinoa, roasted squash, thinly sliced red onion, and baby greens. Drizzle dressing over and toss gently to combine.
05 - Sprinkle toasted pumpkin seeds and crumbled feta cheese on top if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under an hour and feels like you spent all day in the kitchen
  • The roasted squash stays tender whether you eat it warm or let it cool, making it perfect for meal prep
  • One bowl, endless possibilities for swaps and additions based on what's in your fridge
02 -
  • The squash will keep roasting for a minute or two after you pull it from the oven as the pan stays hot. Pull it a little earlier than you think is done, because overdone squash turns to mush and loses its beauty.
  • If your greens are wet, dry them well before tossing with the dressing. Wet greens dilute the vinaigrette and make everything taste thin. A salad spinner is your friend here.
  • Make the dressing before you cook anything else. It needs a minute to let the flavors settle, and it tastes better when you're not rushing.
03 -
  • Don't skip the step of turning the squash halfway through roasting. It seems small, but it's the difference between golden caramelization and pale, steamed squash.
  • Make extra dressing. You'll want to drizzle it over leftovers, and having it on hand means you'll be more likely to eat this salad again soon.

Go back