Quinoa Salad with Butternut Squash

This quinoa salad recipe is dressed up with roasted butternut squash, dried cherries and sage, making it a perfect vegetarian meal for Thanksgiving or Christmas. It holds well, so it would also make a great potluck recipe for a picnic too! Hope you enjoy it!

Quinoa Salad with Butternut Squash, Cranberries and Sage

Quinoa Salad with Butternut Squash, Cranberries and Sage


  • 8 ounces rainbow quinoa
  • 1 pound roasted butternut squash, peeled
  • 1/2 cup flat-leaf Italian parsley
  • 1/4 cup fresh sage leaves
  • 1/4 cup dried cherries
  • 1/4 cup dried cranberries
  • 1 orange, zested and juiced
  • 1 tablespoon champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 cup baby spinach, julienned
  • 2 cups chicken broth or vegetable broth


  1. In a large stockpot on medium high heat, add the chicken broth and dried cherries.
  2. Chop up spinach and place into a mixing bowl. Roughly chop sage and parsley and add to same bowl.
  3. Cut cooked butternut squash into cubes.
  4. Remove about 1 teaspoon of zest from the orange and roughly chop.
  5. Add quinoa to the bubbling chicken broth and cherries. Let come to a rapid boil. Cover and simmer for 12-15 minutes.
  6. To make dressing, squeeze in the juice of 1 orange into a mixing bowl. Add vinegar and orange zest, then whisk as you slowly add in the oil. Season with a pinch of kosher salt and some fresh cracked pepper.
  7. After the quinoa is done, turn off heat and let rest for 5 minutes, covered. Stir around and fluff it up, then transfer to a serving dish.
  8. Gently fold in the dried cranberries, squash, spinach, sage and parsley. Drizzle with the dressing. Chill for 3 hours or overnight, then serve topped with toasted sliced almonds.

Recipe by Jason Hill / CookingSessions.com