Go Back
+ servings

Butternut Squash Quinoa Salad

This delicious salad with roasted butternut squash and quinoa is a great healthy Fall recipe that is packed with nutritious ingredients and full of flavors. It’s super easy to make and will be a perfect addition to any dinner, lunch, or even meal prep!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, lunch, Salad, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 175kcal


  • 3 cups butternut squash peeled, seeded, cut in 1-inch cubes
  • 4 cups arugula
  • 1 cup quinoa uncooked
  • ¼ cup dried cranberries
  • ¼ cup pepitas toasted
  • ¼ cup pomegranate seeds
  • 1 cup Citrus Vinaigrette


Roast Butternut Squash

  • Peel, seed, and chop it into 1x1-inch cubes. Transfer to a large baking pan, season with salt, pepper and drizzle some olive oil. Mix everything up and bake at 400°F for about 30-35 minutes. You can check if it’s cooked by piercing pieces of the vegetable with a fork. When done, just take it out of the oven and let it cool off on the counter.

Cook Quinoa

  • Rinse 1 cup of quinoa in a mesh sieve and put in the saucepan with 2 cups of water. Stir and bring to boil. When it starts boiling, lower the heat to medium/low and cover with a lid. Cook for about 15 minutes until it’s fully cooked and the water is absorbed. Season with salt to taste and let it cool off completely.


  • To assemble, put all the ingredients in a big salad bowl (arugula, roasted butternut squash, cooked quinoa, dried cranberries, pepitas, and pomegranate seeds). Dress with Citrus Vinaigrette or Lemon Vinaigrette and give it a mix.


Make Ahead. You can cook quinoa and roast butternut squash a day before and refrigerate until ready to use. All you’ll need is just to assemble, which will take not more than 10 minutes.
What other ingredients can I add?
You can play around with flavors and add some other ingredients, like:
  • Spinach (instead of arugula)
  • Chickpeas (drained from a can)
  • Walnuts or pecans (chopped)
  • Goat cheese
How to store? If you have any leftovers, transfer them to an air-tight container and refrigerate for up to 3-4 days.


Calories: 175kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 493mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7757IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg