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Home » Salads » Butternut Squash Salad

Butternut Squash Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 26, 2019
5 from 7 votes


Last Updated November 18, 2022 | 0 Comments

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This Butternut Squash Salad Recipe is filled with fluffy quinoa, dried cranberries, and roasted butternut squash and is finished with a light balsamic vinaigrette. It bursts with warm and delicious fall flavors and is super easy to make – perfect for dinner or as a side dish.

bowl of Quinoa, Butternut Squash and Cranberry Salad with Balsamic Vinaigrette

Why You’ll Love this Butternut Squash Salad

The perfect winter salad, you’ll love how easy this butternut squash salad is to make – and I couldn’t think of a better grain to toss with soft roasted butternut squash, crunchy red onion, tart cranberries, and nutty pumpkin seeds than quinoa. It is the perfect combination of textures and flavors all in one bowl; your taste buds will be so happy. Plus, the balsamic vinegar dressing truly pulls it all together! Serve it as the main course or a side dish.

What is quinoa? 

Quinoa is a flowering plant grown mainly for its edible seeds. Upon cooking, they become soft and fluffy. Quinoa is a great rice alternative rich in protein, fiber, vitamins, and minerals and is 100% gluten-free. You can find it in the grocery store near the rice.

close up of bowl full of  Butternut Squash Salad with Balsamic Vinaigrette

How to Make Butternut Squash Salad

Start by preheating your oven.

Next, toss your butternut squash in a large bowl with the olive oil, salt, and black pepper, coating evenly. Arrange on a baking sheet in an even layer and roast until squash is soft and tender and just starting to brown.

Meanwhile, as your squash is roasting, rinse the quinoa. Then, in a medium saucepan, add the water and quinoa and bring to a low boil. Reduce heat to low, cover partially, and allow the quinoa to simmer until all of the water is absorbed approximately 20-25 minutes.

After your squash is finished roasting, grab a salad bowl and combine quinoa with all of your ingredients to assemble your salad. Drizzle with your yummy balsamic vinaigrette, or enjoy it as is. 

Delicious served warm or cold. Garnish with cilantro, and serve!

Optional Additions

  • Feta cheese
  • Roasted beets
  • Heart of palm
  • Grilled or baked chicken
  • Roasted chickpeas
overhead image of bowl filled with Butternut Squash Salad with Balsamic Vinaigrette

How to Serve

This easy butternut squash salad pairs well with almost any main dish. Serve it alongside chicken, steak, burgers, or any meal. It’s also great on its own.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the freshest-tasting leftovers, wait to add the vinaigrette until just before serving.

More Butternut Squash Recipes

  • How to roast butternut squash
  • Instant Pot butternut squash
  • Easy Instant Pot Risotto with Butternut Squash
  • Air Fryer Butternut Squash
  • Butternut Squash Tacos

If you try making this Butternut Squash Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Butternut Squash, Quinoa and Cranberry salad with Balsamic Vinaigrette

Butternut Squash Salad

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Butternut Squash Salad Recipe is filled with fluffy quinoa, dried cranberries, and roasted butternut squash and finished with a light balsamic vinaigrette. Bursting with warm and delicious fall flavors it's super easy to make, and perfect for dinner or as a side dish.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 635 kcal

Ingredients
 
 

Salad

  • 1 small butternut squash - peeled, seeded and chopped into small cubes
  • 1 tablespoon olive oil
  • 1 cup uncooked quinoa
  • 1.5 cups water
  • ½ cups red onion - chopped
  • ½ cups dried cranberries
  • ¼ cup roasted pumpkin seeds
  • 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
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Instructions
 

  • First, preheat your oven to 400 degrees F.
  • Toss your butternut squash in a large bowl with the olive oil, coating evenly.  Season with salt and pepper.  Arrange on a baking sheet in an even layer and roast for 25-30 minutes or until squash is soft and tender and just starting to brown.
  • Meanwhile, as your squash is roasting, rinse and cook the quinoa.  In a medium saucepan, place water and quinoa and bring to a boil.  Reduce to a simmer, partially cover and cook until all water is absorbed, approximately 20-25 minutes.
  • After your squash is finished roasting, assemble your salad. Nothing fancy here, just toss it all together.  You can drizzle with yummy balsamic vinaigrette or eat it as is.  I’ll be honest, I had every intention of pouring on the dressing, and then I tried the salad without it and I changed my mind; so, I allowed people to decide for themselves what they wanted to do.
  • Delicious served warm or cold.
  • Balsamic Vinaigrette:  In a medium bowl, whisk all your ingredients together until fully combined.  Be sure to shake well before serving if you decide not to pour over the entire salad all at one time.

Jessica’s Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the freshest-tasting leftovers, wait to add the vinaigrette until just before serving.

Nutritional Information

Calories: 635kcal | Carbohydrates: 66g | Protein: 10g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 49mg | Potassium: 986mg | Fiber: 8g | Sugar: 16g | Vitamin A: 19930IU | Vitamin C: 41.1mg | Calcium: 121mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword butternut squash salad, butternut squash salad recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

81 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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