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- Butternut squash - Quinoa - Vegetable broth - Red bell pepper - Red onion - Dried cranberries - Walnuts - Olive oil - Ground cumin - Smoked paprika - Salt and pepper - Fresh parsley To make this Roasted Butternut Squash Quinoa Salad, you start with fresh, healthy ingredients. The butternut squash is sweet and creamy when roasted. Quinoa adds protein and a nice texture. I always use low-sodium vegetable broth to keep it light. Next, you’ll add some color and crunch. Diced red bell pepper brightens the dish. Finely chopped red onion brings out sweetness. Dried cranberries add a touch of tartness, and toasted walnuts give it a satisfying crunch. For flavor, I recommend using olive oil, ground cumin, and smoked paprika. These spices enhance the natural taste of the squash. Don’t forget to season with salt and pepper to taste. Finally, fresh parsley adds a pop of color and freshness. These ingredients come together to create a salad that is not just good for you but also bursting with flavor. Enjoy every bite of this colorful and nutritious dish! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - In a bowl, toss the squash cubes with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. Make sure all pieces are coated evenly. - Spread the seasoned squash on a parchment-lined baking sheet in a single layer. - Roast the squash for about 25-30 minutes. Check halfway through and toss to ensure even cooking. The squash should be tender and slightly caramelized when done. - In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. - Bring the mixture to a rolling boil over medium-high heat. When it boils, reduce heat to low, cover, and simmer for about 15 minutes. The liquid should fully absorb. Fluff the quinoa with a fork and let it cool slightly. - In a large bowl, combine the cooled quinoa with diced red bell pepper, chopped red onion, dried cranberries, and toasted walnuts. - Once the butternut squash is out of the oven, add it to the bowl while it’s warm. Gently fold all the ingredients together until well mixed. - Drizzle the remaining tablespoon of olive oil over the salad. - Season with more salt and pepper if needed. Toss the salad gently to coat everything evenly. - Let the salad sit for 10 minutes before serving. This helps the flavors blend together nicely. - How to peel and cube butternut squash easily: Start by cutting off both ends of the squash. Then, use a vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop out the seeds. Finally, slice the squash into 1-inch cubes. This method makes it quick and simple. - Rinsing quinoa properly: Quinoa has a natural coating called saponin. This can taste bitter. Rinse the quinoa under cold water in a fine mesh strainer. Swirl it around for about 30 seconds. This will help remove the saponin and give the quinoa a nice flavor. - Ensuring even roasting: Spread the butternut squash cubes in a single layer on the baking sheet. This helps them roast evenly. Toss them halfway through the roasting time to ensure all sides get that nice caramelization. - Flavor enhancement techniques: Use spices like ground cumin and smoked paprika. These add warmth and depth to the dish. Don’t forget to season with salt and freshly cracked black pepper. This simple step really brings out the flavors. - Creative serving ideas: Serve the salad in a large bowl for a family-style meal. For individual servings, use a ring mold. This creates a beautiful stack of the salad on each plate. - Garnishing for visual appeal: Sprinkle fresh parsley on top for a pop of color. Add a few extra toasted walnuts for crunch. This not only looks great but also adds texture. Pro Tips Choose the Right Squash: Opt for a medium-sized butternut squash that feels heavy for its size, indicating ripeness and flavor. Flavor Infusion: For an extra flavor boost, marinate the butternut squash in olive oil and spices for 30 minutes before roasting. Quinoa Perfection: Always rinse quinoa thoroughly to remove its natural coating, called saponin, which can impart a bitter taste. Serving Suggestions: This salad pairs beautifully with grilled chicken or fish, making it a versatile side dish or main course. {{image_4}} You can switch up the veggies in this salad. Try sweet potatoes or carrots for a new taste. You can also use kale or spinach for a fresh crunch. For nuts or seeds, consider using pecans or almonds. Sunflower seeds give a lovely texture too. This salad is easy to make vegan and gluten-free. Just check your broth for gluten. You can add chickpeas for a high-protein boost. This keeps the dish hearty and filling. Herbs can change the flavor profile. Add rosemary or thyme for a warm note. If you want a bit of heat, sprinkle in some red pepper flakes. Cheese lovers can add feta or goat cheese. Each option gives a unique twist to the dish. To keep your Roasted Butternut Squash Quinoa Salad fresh, follow these tips: - In the fridge: Place leftovers in an airtight container. This helps keep moisture in and odors out. - For freezing: If you want to save it for later, divide the salad into portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. How long does it last? This salad stays good for about 3 to 5 days in the fridge. If frozen, it can last up to 3 months. Just remember that the texture may change slightly after thawing. Best practices for reheating without ruining texture: - In the microwave: Heat in short bursts of 30 seconds. Stir between each burst to warm evenly. - On the stove: Use a non-stick pan on low heat. Add a splash of water to help steam it back to life. Avoid high heat to keep the squash and quinoa from becoming mushy. Yes, you can make this salad ahead of time. It tastes great chilled. Just keep the dressing separate until serving. This helps keep the ingredients fresh and crunchy. Yes, this salad is gluten-free. Quinoa is a perfect grain for gluten-free diets. Always check your broth to ensure it’s gluten-free. You can use rice instead of quinoa. Brown rice or wild rice works well. You can also try farro or millet for a different texture. To add spice, include diced jalapeños or red pepper flakes. You can also mix in a spicy dressing. Taste as you go to find the right heat level for you. Absolutely! You can add cooked chicken, chickpeas, or black beans. Tofu is also a great option for a plant-based protein. Mix it in when combining the other ingredients. This blog post covers a tasty butternut squash salad. You learned about the main ingredients like quinoa and walnuts. I provided step-by-step instructions for preparing, cooking, and mixing the salad. You found helpful tips for prep, cooking, and presentation. I also shared variations to fit different diets and tastes. Finally, I outlined storage methods and answered common questions. This salad is easy to make and delicious. Enjoy the flavors and make it your own!

Roasted Butternut Squash Quinoa Salad

A delicious and nutritious salad featuring roasted butternut squash, quinoa, and a medley of fresh vegetables and nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 cup quinoa, thoroughly rinsed under cold water
  • 2 cups vegetable broth (low sodium preferred)
  • 1 whole red bell pepper, diced into small pieces
  • 0.5 cup red onion, finely chopped for sweetness
  • 0.5 cup dried cranberries for a touch of tartness
  • 0.5 cup walnuts, roughly chopped and toasted for crunch
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground cumin to enhance flavor
  • 1 teaspoon smoked paprika for depth
  • to taste salt and freshly cracked black pepper
  • to taste fresh parsley, chopped, for garnishing

Instructions
 

  • Preheat your oven to 400°F (200°C), ensuring it is fully heated before adding the squash.
  • In a medium bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. Toss until the squash is evenly coated in the seasonings.
  • Arrange the seasoned squash on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for approximately 25-30 minutes, or until the squash is tender and slightly caramelized. Be sure to toss the squash halfway through roasting for even cooking.
  • Meanwhile, in a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Remove from heat, fluff the quinoa with a fork, and set aside to cool slightly.
  • In a large mixing bowl, combine the cooled quinoa with the diced red bell pepper, finely chopped red onion, dried cranberries, and toasted walnuts. Once the butternut squash is done baking, add it to the bowl while it’s still warm, and gently fold everything together until well combined.
  • Drizzle the salad with the remaining tablespoon of olive oil and season with additional salt and pepper to taste. Gently toss the salad again to ensure even distribution of the dressing and seasonings.
  • Let the salad rest for 10 minutes before serving, which allows the flavors to meld beautifully together.

Notes

Serve in a large bowl garnished with fresh parsley and extra toasted walnuts for added crunch.
Keyword butternut squash, healthy, quinoa, salad, vegetarian