Butternut Squash Quinoa Salad

5 from 1 vote

Butternut Squash Quinoa Salad

This Butternut Squash Quinoa Salad with spinach and apples is a delicious, flavorful dish that's perfect for fall and winter. It's easy enough for a weeknight dinner, yet fancy enough for entertaining. Gluten-free and vegan.

Prep Time20

Cook Time25

Total Time45

Course: Main Dish, Salads, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 300kcal

Author: Jenn Sebestyen

Equipment

Ingredients

For the Butternut Squash:

2 cups peeled and cubed butternut squash
¾ cup sliced red onion
1 tablespoon olive oil
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon cayenne

For the Quinoa:

½ cup dry quinoa
¾ cup water
½ teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon thyme

For the Dressing:

¼ cup apple cider vinegar
2 tablespoons pure maple syrup
1 ½ tablespoons dijon mustard

For the Salad:

8 oz fresh baby spinach
1 apple chopped
¼ cup shelled pistachios

Instructions

Preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, toss the cubed butternut squash, sliced red onion, olive oil, cinnamon, salt and cayenne until well coated. Spread out in one even layer on the prepared baking sheet. Bake for 15 minutes. Toss, spread back out evenly, and bake another 8-10 minutes until tender and caramelized.
Meanwhile, rinse and drain the quinoa. Place it in a pot on the stove over medium-high heat with the water, salt, parsley, oregano, and thyme. Once boiling, reduce the heat to low, cover with a lid, and continue cooking for 12 to 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and set aside.
Whisk all the ingredients for the dressing together in a large mixing bowl. Add the spinach and chopped apple and toss well to coat. Add the cooked squash and onions, cooked quinoa, and pistachios and toss again to combine. Serve immediately.

Notes

~ Cut the squash into bite size pieces of similar size so they roast evenly.

~ Rinse the quinoa to get rid of any bitterness.

~ Use fresh baby spinach or fresh baby kale, not frozen!

~ Store the spinach separately from the rest of the salad if you are not serving right away. Only toss the spinach in right before serving.

~ The roasted butternut squash and quinoa can both be made ahead of time and kept in airtight containers in the fridge for 2 to 3 days. Great for meal prep!

Nutrition