Name: Quinoa Salad with Roasted Butternut Squash and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 3 cups butternut squash, peeled and cubed; 2 tablespoons olive oil (plus more for dressing); 1/4 cup dried cranberries; 2 cups baby spinach or mixed greens; 1/4 red onion, finely sliced; 1/4 cup crumbled feta or goat cheese (optional); 1/4 cup chopped walnuts or pecans; 1 tablespoon maple syrup or honey; 2 tablespoons fresh lemon juice; Salt and black pepper, to taste

Why You’ll Love This Recipe

This quinoa salad is a balance of flavors and textures that’s hard to resist. The hearty quinoa provides protein, the roasted squash adds sweetness and warmth, and the cranberries bring a pop of tartness. It’s naturally gluten-free, vegetarian, and packed with nutrients. You can enjoy it warm, room temperature, or chilled, making it incredibly versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Quinoa
Butternut squash
Dried cranberries
Olive oil
Maple syrup or honey
Baby spinach or mixed greens
Red onion
Feta cheese or goat cheese (optional)
Chopped walnuts or pecans
Salt and pepper
Lemon juice

Directions

Rinse quinoa thoroughly under cold water and cook according to package instructions until fluffy. Let cool slightly.
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
In a small bowl, whisk together olive oil, lemon juice, maple syrup or honey, and a pinch of salt and pepper to make the dressing.
In a large bowl, combine cooked quinoa, roasted butternut squash, cranberries, red onion, and greens. Toss with the dressing.
Sprinkle with cheese and nuts before serving.

Servings and timing

This recipe serves 4 as a main course or 6 as a side dish. Preparation takes about 15 minutes, cooking takes 30 minutes, and total time is approximately 45 minutes.

Variations

Add roasted chickpeas for extra protein.
Substitute dried cherries or raisins for cranberries.
Use kale or arugula instead of spinach for a more robust flavor.
Try pumpkin or sweet potatoes instead of butternut squash.
Make it vegan by skipping the cheese or using a plant-based alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold or at room temperature, but if you prefer it warm, gently reheat in a skillet over low heat until just warmed through.

FAQs

Can I make this salad ahead of time?

Yes, it’s a great make-ahead recipe. Simply prepare all components and combine just before serving for maximum freshness.

Can I use frozen butternut squash?

Yes, but fresh squash roasts better. If using frozen, roast straight from frozen and expect a slightly softer texture.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad safe for gluten-sensitive diets.

Can I use fresh cranberries instead of dried?

Dried cranberries add sweetness and chewiness. Fresh cranberries would be too tart unless cooked with a bit of sugar first.

What kind of nuts work best in this salad?

Walnuts and pecans are classic choices, but almonds or pistachios also work well.

Can I add protein to make it a complete meal?

Absolutely. Grilled chicken, salmon, or roasted chickpeas are excellent additions.

How can I prevent the quinoa from being mushy?

Rinse it well before cooking and follow the water-to-quinoa ratio carefully to keep it fluffy.

Can I serve this salad warm?

Yes, you can enjoy it warm right after tossing, or chill it for a refreshing cold salad.

What dressing goes best with this salad?

A simple lemon-olive oil vinaigrette works beautifully, but you can also try balsamic or apple cider vinaigrette.

Can I use another grain instead of quinoa?

Yes, couscous, bulgur, or farro are great alternatives if you prefer a different grain.

Conclusion

Quinoa salad with roasted butternut squash and cranberries is a vibrant, nutrient-packed dish that’s perfect for any season. With its mix of sweet, savory, and tangy flavors, it makes a versatile meal that’s just as good for lunch prep as it is for holiday gatherings. Easy to customize and full of wholesome ingredients, this salad is one you’ll want to make again and again.