Butternut Squash Quinoa Salad is a delightful dish that combines the earthy sweetness of roasted butternut squash with the wholesome goodness of quinoa, and the tart burst of cranberries.
This vegan salad not only captures the essence of fall but also serves as a perfect side dish for your Thanksgiving meal. Elevate your salad game by garnishing it with everyone's favorite Roasted Bean Snack, and get ready to thank me later. The crispy texture and burst of flavor will take your salad to a whole new level of deliciousness!
As the leaves turn vibrant hues and the air becomes crisp, it's time to celebrate the flavors of fall with a refreshing and colorful salad. So, let's dive into this recipe and discover how to create a nutritious and flavorful salad that is not only delicious but also nourishing for your body.
Ingredients and Substitutions
- Mixed Greens: I am using a mix of baby spinach, lettuce, and beet leaves. You can use any mixed green pack from the grocery shop or can go for Kale or Colard leaves only.
- Butternut squash: If you can't find Butternut squash, Kabocha, and Acron squash are good substitutes for salad.
- Quinoa: I am using red quinoa as it has a more substantial, nuttier flavor but you can also use light color quinoa that is mild in flavor. In case you don’t like its taste, or can't find it in the store you can go for any other type of quinoa or even some good quinoa substitutes.
- Dried Cranberries: Make sure you wash them properly. They give a sweet bitter taste and elevate the flavor and texture of your fall salad.
- Pine Nuts: Walnuts, peanuts, and pecans are good substitutes. You can use sunflower or pumpkin seeds if you want to make this salad nut-free.
- Vegan Parmesan: Check out the delicious vegan parmesan recipe on my blog. I love to sprinkle it on my salads, pasta, roasts, and grilled veggies. it's so easy to make and will elevate the flavor of any dish.
- Balsamic Citrus Vinaigrette: I am using Balsamic Citrus Vinaigrette. This sweet and sour salad dressing complements the flavors of butternut squash and quinoa in the best possible way.
How to Make the Butternut Squash Quinoa Salad?
Preparing the Butternut Squash
- Preheat your oven to 400°F (200°C). Carefully halve the butternut squash.
- Start by peeling the butternut squash and removing the seeds. Then, cut it into bite-sized cubes.
- Place the cubed squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste and a choice of dried herbs, and toss to evenly coat the squash.
- Roast the squash in the preheated oven for about 25-30 minutes or until it becomes tender and slightly caramelized. Remember to stir halfway through to ensure even cooking. Once done, remove from the oven and set aside to cool.
Tip: If you have an Air fryer, check out my detailed post on How to cook Butternut squash in Air Fryer?
Cooking the Quinoa
- Rinse the quinoa thoroughly under cold water to remove any bitter taste. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. bring it to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the quinoa absorbs all the liquid and becomes fluffy. Once cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa gently with a fork and set it aside to cool.
Assembling the Salad
- In a large mixing bowl, spread the washed and dried mixed green leaves.
- Next, add the cooked quinoa and roasted butternut squash cubes.
- Sprinkle the dried cranberries and pine nuts over the salad.
Make the Dressing
- In a separate small bowl, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, salt, and dried rosemary leaves to make the dressing.
- Drizzle the dressing over the quinoa and butternut squash mixture. Gently toss everything together until all the ingredients are well coated with the dressing.
- Taste and adjust the seasoning if needed.
Serve the Butternut Squash and Quinoa Salad immediately, and enjoy it while it's fresh and vibrant. It can be served warm, at room temperature, or chilled based on your preference.
Recipe FAQs
Roasted butternut squash can turn out soggy due to insufficient roasting time or overcrowding of the baking sheet, preventing proper air circulation.
Butternut squash pairs well with flavors like sage, cinnamon, nutmeg, and thyme, as well as ingredients like kale, cranberries, pecans, and pine nuts.
Quinoa is a unique food as it is considered both a carbohydrate and a protein. It contains a good amount of carbohydrates, but it is also one of the few plant-based sources that provide all essential amino acids, making it a complete protein.
Storage Instructions
Storing the Butternut Squash Quinoa Salad properly will help to maintain its freshness and flavors. Here are some tips on how to store it:
Refrigeration
If you are using fresh ingredients to make the salad on the same day, store it in an airtight container in the refrigerator. Make sure to allow the salad to cool completely before storing it. Proper refrigeration can help keep the salad fresh for up to 2- 3 days with salad dressing and 4 to 5 days without dressing.
If you plan to store the salad for an extended period or want to prevent the ingredients from getting soggy, consider storing all ingredients separately in airtight jars. This will help maintain the texture and crispness of the salad. Simply store them in a separate container and consider assembling the salad when needed to serve.
Reheating
The Butternut Squash Quinoa and Cranberries Salad can be enjoyed cold, but if you prefer it warm, you can reheat it. Simply transfer the desired portion to a microwave-safe dish and heat it in short intervals, stirring occasionally until warmed through. Be mindful not to overheat to prevent the salad from becoming mushy.
Freezing
While it is possible to freeze the Butternut Squash Quinoa Salad, it may alter the texture and freshness of the ingredients. The salad may become watery or lose its crispness upon thawing. It is generally recommended to enjoy the salad fresh or refrigerated rather than freezing it.
What do you serve it with?
Butternut Squash Quinoa Salad is a complete meal by itself and will make a great side dish to
The combination of tender butternut squash, protein-rich quinoa, and the burst of flavor from the cranberries creates a satisfying and nutritious dish. It's perfect for those who appreciate the goodness of whole foods and enjoy a variety of flavors in their meals. So go ahead, and give this recipe a try.
Butternut Squash Quinoa Salad
Ingredients
For Butternut Squash
- 3 Cups Butternut squash (peeled and cubed)
- To Taste Salt and Pepper
- 1 Tsp Dried Herbs (Optional)
- 1 tbsp Olive Oil
For Salad
- 3 Cups Mix Greens
- 1 Cup Quinoa Cooked
- ¼ Cup Dried Cranberries
- ¼ Cup Pine Nuts
Balsamic Citrus Vingrette
- 2 tbsp Balsamic vinegar
- ¼ Cup Olive Oil
- 1 tbsp Lemon Juice
- 1 tbsp Maple Syrup
- ½ tsp Dried Rosemary
Instructions
Preparing the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Start by peeling the butternut squash and removing the seeds. Then, cut it into bite-sized cubes.
- Place the cubed squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste, and toss to evenly coat the squash.
- Roast the squash in the preheated oven for about 25-30 minutes or until it becomes tender and slightly caramelized. Remember to stir halfway through to ensure even cooking. Once done, remove from the oven and set aside to cool.
Cooking the Quinoa
- Rinse the quinoa thoroughly under cold water to remove any bitter taste.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the quinoa absorbs all the liquid and becomes fluffy.
- Once cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa gently with a fork and set it aside to cool.
Assembling the Salad
- In a large mixing bowl, spread the washed and dried mix green leaves.
- Next add the cooked quinoa and roasted butternut squash cubes.
- Sprinkle the dried cranberries and pine nuts over the salad.
Make the Salad dressing
- In a separate small bowl, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, salt, and dried rosemary leaves to make the dressing.
- Drizzle the dressing over the quinoa and butternut squash mixture. Gently toss everything together until all the ingredients are well coated with the dressing.
- Taste and adjust the seasoning if needed.
Garnish and serve
- Transfer the salad to a serving dish and for extra touch of flavor and texture, you can sprinkle some additional toasted pine nuts and chopped parsley and vegan parmesan on top. Serve the Butternut Squash and Quinoa, Salad immediately and enjoy it while it's fresh and vibrant. It can be served warm, at room temperature, or chilled based on your preference.
Notes
- To achieve a caramelized exterior and tender interior, make sure to roast the butternut squash at a high temperature (around 400°F or 200°C) for the recommended time.
- To maintain the freshness and texture of the ingredients, toss the salad just before serving or add the dressing right before serving. This prevents the salad from becoming soggy and preserves the vibrant colors and crunchiness of the components.
Nutrition
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