This post may contain affiliate links. Please read our disclosure policy.
This cozy Butternut Squash Salad features hearty quinoa and seasonal fall ingredients like roasted butternut squash, dried cranberries, pumpkin seeds, and sliced apples. Dressed in a light balsamic vinaigrette, it’s as delicious as it is beautiful and the perfect addition to any table.
Roasted Butternut Squash Salad
Winter squash is one of my favorite ingredients to cook—and eat! Yes, peeling the skin and scooping out the seeds is a pain, but it’s so worth it—especially when the reward is this gorgeous and restaurant-worthy butternut squash salad.
It highlights the very best that fall has to offer with savory roasted butternut squash, sweet dried cranberries, tart apples, and earthy roasted pumpkin seeds. Worthy of both your holiday or weeknight dinner table, the whole family will love this wildly delicious (and nutritious) salad.
Ok, maybe not the kiddos. This one is for the grown-up table.
Need a quick refresher on the basics of butternut squash? Be sure to check out my Tips for Picking, Peeling, and Preparing Butternut Squash or skip ahead to learn How to Roast Butternut Squash in the Oven, How to Cook Butternut Squash in the Instant Pot (whole and cubed), or how to make super simple Air Fryer Butternut Squash.
Ingredient Substitutions
Find the printable recipe with measurements in the recipe card below.
- Roasted Butternut squash: The butternut squash is peeled and chopped, then roasted until perfectly tender and golden around the edges. Although this recipe calls for butternut squash, any type of dense winter squash (like acorn squash, pumpkin, or delicata) can be used instead.
- Quinoa: Quinoa is a light and fluffy gluten-free whole grain that goes great with this salad. Suitable substitutions include brown rice, wild rice, groats, lentils, barley, or freekeh.
- Onion: If you find raw red onion too spicy or harsh, feel free to substitute it with chopped green onions or pickled red onions.
- Dried cranberries: Dried cranberries are sweet, tangy, and a little sour. They’re the perfect contrast to the savory butternut squash and spicy arugula.
- Pumpkin seeds: I’ve added a small handful of roasted pumpkin seeds for salty crunch. Candied pecans or toasted walnuts also work.
- Arugula: Also known as rocket, arugula is warm and peppery. Baby spinach, fresh kale, or even mixed greens would work great in this salad.
- Feta cheese: If you don’t have feta, goat cheese or mozzarella pearls would also work.
- Apple: Tart and sweet, possible alternatives include ripe, firm pears, blackberries, or pomegranate arils.
- Balsamic Vinaigrette: This salad is dressed very lightly in a homemade balsamic vinaigrette made with olive oil, water, balsamic vinegar, honey, dijon mustard, garlic, salt, and black pepper. Store-bought dressings are fine, but use one you’ve already tried and love. You can also drizzle this salad with another type of light vinaigrette, such as lemon dijon vinaigrette or champagne vinaigrette.
Easy Butternut Squash Salad with Quinoa & Feta (Step-By-Step)
Don’t forget to check out all the possible ingredient swaps listed above. This salad is super customizable!
Step 1: Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper or aluminum foil. Next, toss the peeled, seeded, and chopped butternut squash with olive oil, salt, and black pepper until coated.
Step 2: Spread the seasoned squash cubes over the prepared baking sheet. Make sure they are arranged in a single, even layer to ensure even roasting. Roast for 25-30 minutes.
Step 3: While the squash is roasting, rinse your quinoa thoroughly in a fine-mesh strainer under cold water. Transfer the rinsed quinoa to a medium saucepan and fill with 1¾ water or broth (for more flavor). Bring to a boil over high heat, then reduce heat to a simmer. Cover the pot and cook for approximately 15-20 minutes.
Step 4: As the quinoa cooks, whisk together olive oil, balsamic vinegar, warm water, honey, Dijon mustard, garlic, salt, and pepper in a small bowl or jar until fully combined. Set aside or refrigerate until ready to use.
Step 5: Once the quinoa is fully cooked, let it rest for 5 minutes with the lid on, then remove the lid and gently fluff with a fork. See my tip below for how to cool quinoa, fast.
Step 6: By now, your butternut squash should be roasted, caramelized, and tender. Remove from the oven and allow it to cool for a few minutes before assembling the salad.
Step 7: In a large bowl, combine the roasted butternut squash, cooled quinoa, diced red onion, dried cranberries, and roasted pumpkin seeds. Mix gently to combine.
Step 8: Toss everything together until evenly combined. Serve over a bed of fresh arugula and top with crumbled feta and thinly sliced apples. Drizzle with the balsamic vinaigrette just before serving.
Jessica’s Top Cooking Tip: It’s important to to let the quinoa cool a little before adding it to the salad. To cool your quinoa quickly, spread a large sheet of parchment paper on a flat surface. After fluffing the quinoa with a fork, spread the quinoa over the parchment paper and allow it to cool for 5 minutes or so. This allows greater surface area for the quinoa to cool and release steam.
Make Ahead and Storage Tips
Several components of this roasted butternut squash salad can be made in advance and stored separately. Here’s how to prep each element for easy, fresh assembly throughout the week:
Roasted Butternut Squash: Roast the butternut squash as directed in the recipe card. Once completely cool, transfer to an airtight container and refrigerate for up to 3–4 days. Reheat or serve cold depending on preference.
Quinoa: Cook and fluff the quinoa as outlined in the recipe. To prevent sogginess or clumping, spread it out on a large piece of parchment paper to release excess steam before storing. Once cooled, transfer to an airtight container and refrigerate for up to 3 days.
Balsamic Vinaigrette: Prepare the vinaigrette and store it in a sealed jar or container in the refrigerator for up to 1 week. Shake well before using to re-emulsify.
Looking for more delicious ways to enjoy butternut squash? You’ll love my Butternut Squash Casserole, veggie-packed Butternut Squash Soup (a personal favorite), and my easy, creamy Instant Pot Butternut Squash Risotto.
Butternut Squash Salad Recipe
Ingredients
Salad
- 1 medium butternut squash, peeled, seeded and chopped into small cubes
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1¾ cup water
- ½ cup red onion, chopped
- ½ cup dried cranberries
- ½ cup roasted pumpkin seeds
- 8 ounces arugula, or mixed greens
- ½ cup feta cheese, crumbled
- 1 medium apple, cored and thinly sliced
- Cilantro, chopped (optional)
Balsamic Vinaigrette
- ¼ cup olive oil
- ¼ cup warm water
- ½ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- salt + pepper, to taste
Instructions
- Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Roast the butternut squash: Peel and cut your butternut squash into small 1-inch cubes. Transfer to a large mixing bowl with the olive oil, salt, and black pepper. Toss to coat. Transfer to the prepared baking sheet and arrange in an even, non-overlapping layer. Roast for 25-30 minutes or until the squash is soft and tender and just starting to brown around the edges.
- Cook the quinoa: While the squash is cooking, prepare the quinoa for the salad. Start by rinsing the quinoa with cold water using a fine-mesh strainer. Transfer the quinoa to a medium saucepan and cover it with 1¾ cup water (or broth). Bring to a boil over high heat, then reduce to a simmer. Cover the pot and cook for approximately 15-20 minutes. With the lid still on, remove the pot from heat and allow it to rest for 5 minutes. Remove the lid and gently fluff it with a fork.
- Cool the quinoa: The quinoa doesn't need to be cold before adding it to the salad, but it's better if it's not steaming hot. To quickly cool the quinoa, lay out a large sheet of parchment paper on a flat surface. After fluffing the quinoa with a fork, spread the quinoa over the parchment paper and allow it to cool for 5 minutes or so.
- Assemble: In a large bowl, combine the roasted butternut squash, coolish quinoa, diced red onion, dried cranberries, and pumpkin seeds. Gently mix to combine. Serve over a bed of fresh arugula with crumbled feta cheese and thinly sliced apple.
- Serve: Just before serving, drizzle with homemade balsamic vinaigrette or dressing of choice.
For the Balsamic Vinaigrette
- In a medium bowl, whisk all ingredients together until fully combined. Refrigerate until ready to use. Shake well before using.
Notes
- Feel free to spice the butternut squash with a pinch or two of ground cinnamon, cumin, nutmeg, or cayenne. Add the additional spices at the same time as the olive oil, salt, and black pepper.
- Top this salad with baked or grilled chicken for a complete, protein-packed meal.
- The roasted butternut squash, quinoa, and balsamic vinaigrette can all be prepared ahead of time. Keep stored in separate, airtight containers in the refrigerator until ready to use.
- This butternut squash salad is delicious served warm or cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
