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Autumn Harvest Quinoa Salad with Roasted Squash

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Squash:
  • 2 cups butternut or acorn squash, peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cinnamon (optional)
  • For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup baby spinach or mixed greens
  • ½ cup dried cranberries
  • ½ cup toasted pecans or walnuts, roughly chopped
  • ¼ cup crumbled feta cheese (optional)
  • 2 green onions, thinly sliced
  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions
 

  • Step 1: Roast the Squash : Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized. Set aside to cool slightly.
  • Step 2: Cook the Quinoa : In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is cooked and fluffy. Remove from heat, fluff with a fork, and let cool slightly.
  • Step 3: Prepare the Dressing : In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
  • Step 4: Assemble the Salad : In a large bowl, combine cooked quinoa, roasted squash, greens, cranberries, pecans, green onions, and feta (if using). Pour dressing over the salad and toss gently to combine.