![['A close-up view of a colorful butternut squash quinoa salad with cranberries and walnuts.', 'A vibrant salad featuring cubed butternut squash, quinoa, and leafy spinach in a bowl.', 'A side perspective of a delicious salad composed of butternut squash, red onion, and nuts.', 'An appetizing quinoa salad with assorted ingredients like butternut squash, cranberries, and pomegranate arils.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__e3b3b954-1019-4238-9047-540b1e21d4fd_0.webp)
Butternut Squash Quinoa Salad Recipe
A vibrant and nutritious salad combining roasted butternut squash, quinoa, and fresh toppings, perfect for a healthy meal.
Ingredients
Vegetables
- 2 lbs Butternut squash (peeled and cut into 1-inch cubes)
- 1 large red onion (peeled and cut into chunks)
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup
- 1 clove garlic (minced)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Greens and grains
- 2 cups baby spinach (rinsed and spin dried)
- 3 cups cooked quinoa
- 1 cup dried cranberries (roughly chopped)
- 1 handful pomegranate arils (optional)
- 1 cup walnuts (roughly chopped)
Instructions
- Preheat oven to 425°F (220°C). Roast squash and onion with oil, salt, and pepper for 25-30 minutes. Cool.
- Whisk together oil, balsamic vinegar, mustard, maple syrup, garlic, salt, and pepper to make the vinaigrette.
- Combine spinach, quinoa, roasted vegetables, cranberries, pomegranate arils, and walnuts in a large bowl. Drizzle with dressing and toss gently.
Notes
This salad is best served fresh and can be customized with additional toppings or greens.