Butternut Squash Salad

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.

Need a quick refresher on the basics of butternut squash? Be sure to check out my posts on How to Roast Butternut Squash, How to Pick, Peel, and Prepare Butternut Squash, How to Cook Instant Pot Butternut Squash (Whole and Cubed), and Air Fryer Butternut Squash.

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.

The flavors in this salad are everything. Highlighting 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 your holiday table 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.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

Salad Ingredients:

• 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.
• Olive oil: Lightly coats the butternut squash as it roasts in the oven.
• Quinoa: Quinoa is a light and fluffy gluten-free whole grain that goes great with this salad. Suitable substitutions include brown or wild rice.
• Onion: This recipe includes finely diced red 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: For a salty crunch. Candied pecans or toasted walnuts also work.
• Arugula: Also known as rocket, arugula is warm and peppery and fantastic with tangy feta, nutty quinoa, and sweet cranberries.
• Feta cheese: Creamy and tangy. A must-have.
• Apple: Tart, sweet, and fresh – elements that make this salad even better.
• Cilantro (optional): As a garnish.

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 apple cider vinaigrette or red wine vinaigrette.

How to Make Butternut Squash Salad

1. Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper or aluminum foil. Set aside.

2. 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.

3. 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.

4. Cool the quinoa: To cool the quinoa quickly, 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. This allows greater surface area for the quinoa to cool and release steam.

• Note: The quinoa doesn’t need to be cold before adding it to the salad, but it’s better if it’s not steaming hot.

5. 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.

6. Serve: Just before serving, drizzle with homemade balsamic vinaigrette or dressing of choice.

How to Make Ahead and Store

Several of the components in this salad can be made ahead of time and stored in separate containers in the fridge for faster assembly. Here are my tips for each:

• Butternut squash: Roast as outlined in the recipe card below, then cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3-4 days.
• Quinoa: Prepare as outlined, including spreading and cooling the cooked quinoa over parchment paper. This will allow for as much steam (aka water) to be released as possible and prevent the quinoa from turning soggy, clumpy, or watery as it rests in the fridge. Make up to 3 days in advance.
• Balsamic vinaigrette: Store in an airtight jar or container. Refrigerate for up to one week. Shake well before using.

More Butternut Squash Recipes

• Butternut Squash Casserole
• Instant Pot Butternut Squash
• Easy Instant Pot Risotto with Butternut Squash
• Air Fryer Butternut Squash
• Butternut Squash Tacos
• Butternut Squash Soup (Stovetop and Slow Cooker)
• Easy Chicken and Butternut Squash Recipe with Mushrooms