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The Perfect Fall Recipe: Roasted Butternut Squash & Quinoa Salad Delight
Paula Gallagher on
Fall is the season of cozy sweaters, crisp air, and comforting meals packed with seasonal ingredients. One of the stars of the fall harvest is butternut squash—a versatile, nutrient-rich vegetable that adds warmth and a hint of sweetness to any dish. This healthy and delicious recipe is perfect for lunch, dinner, or even meal prep! In this roasted butternut squash and quinoa salad, you’ll find the perfect combination of flavors for a comforting fall meal.
This dish not only highlights butternut squash, fall’s favorite vegetable, but also incorporates quinoa, a protein-packed grain, making this dish as satisfying as it is nutritious.
Health Benefits:
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Butternut Squash: Rich in vitamins A and C, butternut squash supports immune health, especially during the cooler months. Its fiber content aids digestion, while its beta-carotene boosts skin health.
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Quinoa: A complete protein, quinoa provides all nine essential amino acids. It’s also gluten-free and high in fiber, making it great for digestion and keeping you full longer.
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Pumpkin Seeds: These little seeds are packed with magnesium, zinc, and antioxidants, contributing to heart health and immune support.
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Cranberries: Naturally high in antioxidants, cranberries offer anti-inflammatory benefits and are linked to improved urinary tract health.
These ingredients come together to create a wholesome, nutrient-packed meal that’s both flavorful and health-boosting
Roasted Butternut Squash & Quinoa Salad:
Ingredients:
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1 medium butternut squash, peeled and cubed
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1 cup quinoa (any variety: white, red, or tricolor)
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2 cups vegetable broth or water
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1/4 cup dried cranberries
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1/4 cup crumbled feta cheese (optional)
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1/4 cup pumpkin seeds
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2 cups fresh spinach or arugula
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2 tablespoons olive oil
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1 tablespoon maple syrup
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1 teaspoon cinnamon
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Salt and pepper to taste
For the Dressing:
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2 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1 teaspoon maple syrup
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Salt and pepper to taste
Directions:
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Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with cinnamon, salt, and pepper, then toss to coat. Roast for about 25-30 minutes, turning halfway, until tender and caramelized.
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Cook the Quinoa: While the squash is roasting, rinse the quinoa under cold water. Combine quinoa and vegetable broth (or water) in a saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes. Fluff with a fork once cooked and set aside to cool slightly.
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Prepare the Salad: In a large bowl, combine the roasted butternut squash, cooked quinoa, dried cranberries, pumpkin seeds, spinach, and feta (if using).
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Make the Dressing: Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Drizzle over the salad and toss everything together.
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Serve: Serve warm or at room temperature. This salad makes a great side dish, but it’s also hearty enough to stand on its own as a main course. ENJOY!
Tips:
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Feel free to swap the spinach for kale for an extra nutrient boost.
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Add roasted chickpeas or grilled chicken for additional protein.
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This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep!
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Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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