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Fall Harvest Quinoa Salad with Butternut Squash

This salad is full of bright colors, satisfying textures, and is dressed in a sweet and tangy vinaigrette. Spiced butternut squash highlights the nutty flavors of quinoa, apples and walnuts are added for crunch, and dried cranberries add a touch of sweetness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Lunch, Main Course, Salad, Side Dish
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup butternut squash - cubed
  • 2 cups kale and red cabbage - shredded
  • 1/2 cup quinoa
  • 1/2 apple - diced
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts - roughly chopped
  • 1 tbsp olive oil
  • 1 tsp nutmeg
  • salt and pepper to taste
Salad Dressing
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or agave
  • 1 tsp dijon
  • 1 clove garlic
  • salt and pepper to taste

Method
 

  1. Preheat your oven to 425 and prepare a baking sheet with a silicone mat.
  2. If you haven't already, peel, remove seeds, and chop your butternut squash into 1-inch pieces. Add the squash to a large mixing bowl and add 1 tbsp oil, nutmeg, and salt and pepper to taste. Toss to coat and place on the baking sheet. Make sure the squash is not crowded so it can crisp evenly.
  3. Bake at 425 for 20-25 minutes until edges are browned.
  4. While the squash bakes, bring 1 cup of water to a boil. Rinse and strain your quinoa and add it to the boiling water. Reduce heat and simmer for about 10 minutes or until all water is absorbed.
  5. Massage the kale if you are using it to help break down the fibers and make it less bitter. Add it to a large mixing bowl. Add your apples, cranberries, and walnuts. Once the squash and quinoa cool. Add those as well.
  6. Make the salad dressing by whisking all the ingredients together. Drizzle over the salad and serve immediately.

Notes

  • Feel free to substitute just about anything in this recipe. Use whichever greens you like in place of the kale and cabbage. Substitute different fruits or nuts to suit your preferences. 
  • This salad is great with figs or dates in place of the apples. Adding a little vegan goat cheese adds a nice tang as well. 
  • This recipe keeps in the fridge for 2-3 days and can be made ahead of time. You can also make the squash and quinoa the night before for easy assembly. 
  • If you have a large squash and lots of leftovers, use them in our butternut squash ravioli. You can also add roasted squash to another dinner as a side.