Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad

6 servings
Tender roasted butternut squash paired with fluffy quinoa, walnuts, pomegranate arils and rocket, drizzled with a maple dijon dressing. This salad is perfect for the get-togethers or to meal prep for healthy lunches throughout the week.

Ingredients

  • butternut squash

    skin and seeds removed, diced

    500 g
  • olive oil

    extra virgin

    2 tbsp
  • sea salt flakes
    1 tsp
  • quinoa

    white or tri-colour

    1 c
  • water
    1 ¾ c
  • arugula)

    (rocket

    120 g
  • goat cheese

    soft

    70 g
  • walnuts

    roughly chopped

    ½ c
  • pomegranate

    arils removed

    1
  • white wine vinegar
    2 tbsp
  • lemon juice

    fresh

    1 tbsp
  • olive oil

    extra virgin

    60 ml
  • dijon mustard
    1 tbsp
  • pure maple syrup
    1 tbsp
  • sea salt flakes

Directions

Butternut squash

  1. 1

    Preheat the oven to 180 degrees Celsius (356 degrees Farhenheit).

  2. 2

    Add the diced squash, olive oil and sea salt to a baking dish or air fryer basket. Toss to coat evenly and then spread out into a single layer.

  3. 3

    Place the tray into the oven and bake for 45 minutes or until the squash is tender and golden brown. Alternatively, place butternut squash into the air fryer at 180 degrees Celsius and roast for 15 minutes. Once roasted, remove from the oven or air fryer and set aside to cool.

Quinoa

  1. 1

    Meanwhile, cook the quinoa. First rinse the quinoa under cold water until the water runs clear. This is to remove the saponins. Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil. Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all of the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork.

  2. 2

    Set aside to cool.

Dressing

  1. 1

    While the quinoa is cooking, make the dressing by adding the white wine vinegar, lemon juice, dijon mustard and maple syrup into a small bowl. Whisk to combine.

  2. 2

    Begin pouring the olive oil into the bowl in a steady stream while whisking. Whisk until the dressing is well combined and emulsified. Add a pinch of sea salt flakes, whisk and taste. Add more if desired.

Assemble

  1. 1

    To a large salad bowl add the cooked quinoa, roasted butternut squash, pomegranate arils and arugula. Drizzle with desired amount of dressing and toss to combine.

  2. 2

    Serve either in a salad bowl or on a platter, topped with walnuts and crumbled goats cheese.

Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad

57 min6 servings405 cal

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About this Recipe

Craving a vibrant, satisfying salad that truly nourishes? This Roasted Butternut Squash Quinoa Salad delivers a harmonious blend of sweet, savory, and tangy flavors, making it a perfect addition to any meal or gathering.

This recipe shines by combining tender, earthy roasted butternut squash with fluffy quinoa, creating a hearty and satisfying base. The inclusion of crunchy walnuts, juicy pomegranate arils, and peppery rocket elevates the texture and flavor, while the bright maple dijon dressing ties everything together beautifully. It’s a thoughtful balance of ingredients that feels both wholesome and gourmet.

Prepare for a delightful sensory experience with every forkful. You'll encounter the tender sweetness of the butternut squash, the subtle chewiness of the quinoa, and the satisfying crunch of walnuts. Bursts of fresh pomegranate arils provide a juicy counterpoint, all uplifted by the sharp, peppery bite of rocket. The vibrant maple dijon dressing coats each component with a tangy-sweet finish, ensuring a balanced and flavorful bite every time.

Customization & Variations

This versatile salad offers plenty of room for personal touches. Swap out walnuts for toasted pecans or slivered almonds to vary the nutty crunch. If goat cheese isn't your preference, crumbled feta or a dairy-free alternative can work wonderfully. For an extra layer of flavor, consider adding some fresh herbs like chopped parsley or cilantro.

Serve this salad chilled or at room temperature as a substantial side dish for a holiday feast, a light and healthy lunch, or as a vibrant main course for a casual get-together. Its colorful presentation makes it an inviting centerpiece on any table.

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