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

Description

Quinoa Salad with Roasted Butternut Squash and Cranberries is a hearty, colorful salad combining nutty quinoa, sweet roasted squash, tart cranberries, crunchy nuts, and a bright lemon dressing. Perfect for meal prep, holidays, or a light main dish.

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

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Instructions

Rinse quinoa under cold water. Cook with water or broth according to package instructions until fluffy. Let cool slightly.
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and caramelized.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, maple syrup or honey, and a pinch of salt and pepper.
In a large bowl, combine cooked quinoa, roasted squash, cranberries, red onion, and spinach. Toss with dressing until evenly coated.
Top with cheese and nuts before serving.

Notes

Fresh butternut squash roasts best, but frozen works in a pinch.
Make it vegan by omitting cheese or using a dairy-free substitute.
Chickpeas, chicken, or salmon can be added for extra protein.
Store leftovers in the fridge for up to 4 days — great for meal prep.
This salad can be served warm, room temperature, or chilled.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Main Dish, Side Dish
Method: Roasting, Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (main dish portion)
Calories: 340
Sugar: 11g
Sodium: 240mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 6g
Protein: 9g
Cholesterol: 10mg