Butternut Squash Quinoa Salad.

5 from 12 votes
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This butternut squash quinoa salad has all the fall flavors packed into a powerhouse nutritious salad. The warm goat cheese gives it a creamy tangy bite and maple apple cider vinegar coats the entire salad for a refreshing flavor.

Thi is my husbands favorite salad in my recipe arsenal. He requests this salad almost every week, no idea how he hasn’t grown tired of it but I must admit it is that good!

Butternut Squash Quinoa Salad in a bowl.
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Why You Need This Butternut Squash Quinoa On Your Menu.

This salad is full of maple flavors. The butternut squash and quinoa offer a nutritious filling hearty blend. This butternut squash quinoa salad is totally gluten-free and can easily be made plant based by skipping the chèvre. It’s husband approved! Yes, my meat eating husband loves this blend of superfoods for a light lunch or a side. It is full of fall flavors and easy to make.

Ingredients Needed

Ingredients for butternut Squash Quinoa Salad

Butternut Squash. Skinned and cubed

Seasonings. Salt pepper and rosemary.

Brussel sprouts. Chopped

Cranberries. Dried and unsweetened

Olive Oil. Neutral in flavor and light.

Maple Syrup.

Chopped Red Onion. This gives the salad some bite and color. You may use a yellow onion as well.

Apple Cider vinegar.

Goat Cheese. Chèvre. You will want to crumble it. This is optional if you are making this plant based, skip this ingredient.

How To Make This Recipe

Step one. Clean and chop the butternut squash and brussel sprouts. You will want to skin and clean out the sees and guts in the butternut squash. For the sprouts, you can chop or slice them into equal size pieces similar in size to the butternut squash so they cook at the same rate.

Step two. Preheat oven to 400 degrees. In a large bowl, add olive oil. salt, pepper and rosemary, butternut squash and brussel sprouts. coat everything evenly and lay flat on a rimmed cooking sheet. Drizzle 2 tablespoons of maple syrup over the raw veggies just before popping them into the oven. Bake for 20 minutes or until soft enough to stick a fork through.

Step three. Cook your quinoa. While it is cooking according to package instructions, crumble your goats chèvre up if using and measure out your cranberries, maple syrup and apple cider vinegar.

Step four. Once your quinoa and veggies are done cooking. Add to a large serving bowl together. Pour the maple syrup, vinegar and cranberries, goat cheese over the mixture and mix well. Serve immediately.

Butternut Squash Quinoa in a bowl up close.

Recipe FAQ’s

How long will this salad keep?

This salad will keep for up to 4 days in the refrigerator. I suggest warming it up in the microwave for about 90 seconds before serving to get the goat cheese nice and creamy again.

Can this salad be eaten cold?

Yes! It is wonderful both cold and warm. I prefer it warm, the goat cheese gets nice and creamy but please do what you like most.

Can this be made vegan?

Yes, just simply skip the goat cheese and you have yourself a nutritious filling vegan side dish.

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Butternut Squash Quinoa Salad
5 from 12 votes

Butternut Squash Quinoa Salad

Maple roasted butternut squash and brussel sprout quinoa salad. A side dish or healthy lunch full of fall flavor.
Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Ingredients 

  • 2 cups chopped butternut squash , raw
  • cups chopped brusssel sprouts , raw
  • ¼ cup chopped red onion
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp rosemary , *
  • 1 cup quinoa , *uncooked
  • 3 tbsp maple syrup
  • 2 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • ¼ cup dried cranberries , *
  • ¼ cup crumbled goat cheese

Instructions 

  • Clean and chop the butternut squash and brussel sprouts. You will want to skin and clean out the sees and guts in the butternut squash. For the sprouts, you can chop or slice them into equal size pieces similar in size to the butternut squash so they cook at the same rate. 
  • Preheat oven to 400 degrees. In a large bowl, add olive oil. salt, pepper and rosemary, butternut squash and brussel sprouts. coat everything evenly and lay flat on a rimmed cooking sheet. Drizzle 2 tablespoons of maple syrup over the raw veggies just before popping them into the oven. Bake for 20 minutes or until soft enough to stick a fork through. 
  • Cook your quinoa. While it is cooking according to package instructions, crumble your goats chèvre up if using and measure out your maple syrup and apple cider vinegar. 
  • Once your quinoa and veggies are done cooking. Add to a large serving bowl together. Pour the maple syrup, vinegar and cranberries, goat cheese, raw red onions, over the mixture and mix well. Serve immediately.

Notes

*Fresh rosemary provides the most flavor for this recipe but dried will also work
*one cup of uncooked quinoa is equivalent to about 1 3/4 ~ 2 cup of cooked quinoa.  
*I use unsweetened 

Nutrition

Calories: 333kcal | Carbohydrates: 62g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 359mg | Potassium: 689mg | Fiber: 6g | Sugar: 22g | Vitamin A: 7844IU | Vitamin C: 43mg | Calcium: 118mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 333
Keyword: 30 minute, Butternut Squash Quinoa Salad
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19 Comments

  1. 5 stars
    This was so delicious wish I could give it 10 stars.