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.
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Prep Time 30 mins
Cook Time 30 mins
Chilling Time 3 hrs
Total Time 4 hrs
Course Main Course, Salad
Cuisine American
Servings 6


  • 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.
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Keyword butternut squash, cranberries, quinoa, vegetarian
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