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A Festive Twist: Quinoa Salad with Roasted Butternut Squash

As the leaves change color and the air gets a touch crisper, our thoughts naturally turn to cozy meals and festive gatherings. This quinoa salad with roasted butternut squash is the perfect recipe to usher in the autumn season, offering a vibrant and flavorful dish that’s both nutritious and satisfying.

We’re talking fluffy quinoa tossed with sweet and savory roasted butternut squash, tart dried cherries, and the earthy aroma of fresh sage. It’s an ideal vegetarian main course for Thanksgiving or Christmas.

But don’t limit this dish to just holiday tables! This quinoa salad with roasted butternut squash is also perfect for potlucks, picnics, or even a light weeknight meal. It holds well, making it a convenient option for meal prep, and its versatile flavor profile pairs beautifully with various protein options, should you choose to add some.

Beyond the Plate: The Power of Quinoa

Quinoa is an ancient grain that has gained popularity in recent years due to its impressive nutritional profile. It’s a complete protein, meaning it contains all nine essential amino acids your body needs. It’s also a good source of fiber, iron, and magnesium, making it a powerhouse ingredient for a healthy and balanced diet.

Now, let’s get cooking! This quinoa salad with roasted butternut squash is surprisingly easy to make, requiring minimal prep and offering a delicious payoff.

🎬 Watch How to Make This Recipe

Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!

Quinoa Salad with Roasted Butternut Squash Recipe:

8 ounces rainbow quinoa
1 pound roasted butternut squash, peeled
1 cup baby spinach, julienned
2 cups chicken broth or vegetable broth
1/2 cup flat-leaf Italian parsley
1/4 cup fresh sage leaves
1/4 cup dried cherries
1/4 cup dried cranberries

Citrus Dressing

1 orange, zested and juiced
1 tablespoon champagne vinegar
6 tablespoons extra virgin olive oil

In a large stockpot on medium high heat, add the chicken broth and dried cherries.
Chop up spinach and place into a mixing bowl. Roughly chop sage and parsley and add to same bowl.
Cut cooked butternut squash into cubes.
Remove about 1 teaspoon of zest from the orange and roughly chop.
Add quinoa to the bubbling chicken broth and cherries. Let come to a rapid boil. Cover and simmer for 12-15 minutes. 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.
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.
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.

So, ditch the ordinary and embrace the vibrant flavors of this quinoa salad with roasted butternut squash. It’s a dish that’s both healthy and delicious, perfect for festive gatherings or a satisfying weeknight meal. And remember, if you have any questions or suggestions, feel free to leave a comment below!

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