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!

This recipe for Quinoa Salad and Butternut Squash is a great option for vegetarians at Thanksgiving.

Quinoa Salad with Butternut Squash, Cranberries and Sage

Recipe by Jason Hill – CookingSessions.com
Chef Jason Hill prepares a Quinoa Salad recipe with Roasted Butternut Squash, Cherries and Sage in this episode of "Chef Tips." This recipe is a great option for vegetarians during a holiday feast.
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Course Main Course, Salad
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
Let’s get cooking!Join me @cheftips on Facebook & Instagram

Watch My Video

Keyword butternut squash, cranberries, quinoa, vegetarian
Check out my Cooking Videos!Subscribe to my Chef Tips channel on YouTube!

AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating