This Butternut Squash and Cranberry Quinoa Salad is a bright and cheerful mix of sweet roasted butternut squash, tangy dried cranberries, and fluffy quinoa. It’s colorful and packed with textures that keep every bite interesting, from soft squash to chewy cranberries and crunchy nuts if you want to add them. The flavors balance out nicely, making it a refreshing but filling dish.
I love making this salad when the weather starts to cool down because it feels like a little celebration of fall in a bowl. The natural sweetness of the squash paired with the tart cranberries always makes me feel cozy. I usually toss in a simple lemon or balsamic vinaigrette to bring everything together—simple but effective! Plus, quinoa gives it a nice boost of protein to keep me full longer.
This salad works great as a side dish, but I often enjoy it on its own for lunch. It’s perfect to pack for work or to bring along to a picnic. If I’m serving it for a group, sometimes I add fresh herbs like parsley or a sprinkle of feta cheese. It’s one of those dishes that’s easy to make ahead and tastes just as good the next day, which I always appreciate on busy weeks.
Key Ingredients & Substitutions
Butternut Squash: Roasting butternut squash brings out its natural sweetness and soft texture. If you can’t find it, try sweet potatoes or pumpkin for a similar taste and feel.
Quinoa: Quinoa gives this salad its light, fluffy base and a bit of protein. You can substitute with couscous, bulgur, or even brown rice if preferred.
Dried Cranberries: Their tangy sweetness balances the dish. You can swap these for dried cherries, raisins, or chopped dried apricots.
Olive Oil: Used for roasting and dressing. Avocado oil or walnut oil also works well and adds a nice flavor twist.
How Do You Perfectly Roast Butternut Squash for This Salad?
Roasting the squash properly is key to getting sweet, tender bites without mushiness.
- Cut the squash into even small cubes so they cook uniformly.
- Toss with olive oil and optional maple syrup or honey for deeper caramelization.
- Spread in a single layer on the baking sheet to avoid steaming.
- Roast at 400°F (200°C) for about 20-25 minutes, turning once halfway to get golden edges.
- Check for tenderness with a fork; it should be soft but hold its shape.
This gentle roasting builds flavor and texture that makes the salad shine.
Equipment You’ll Need
- Baking sheet – I prefer it because it spreads the squash evenly for roasting.
- Medium saucepan – perfect for cooking quinoa without any mess.
- Large mixing bowl – great for tossing all the salad ingredients together.
- Measuring cups and spoons – for accurate ingredient portions.
- Foil or parchment paper (optional) – to line the baking sheet for easy cleanup.
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese for a creamy tang that pairs well with the sweet squash.
- Mix in roasted nuts like almonds or pecans for extra crunch and flavor.
- Sautéed kale or spinach can replace or add to the greens for more greens.
- Sprinkle with cinnamon, nutmeg, or a pinch of cayenne for a warm spice boost.
How to Make Butternut Squash and Cranberry Quinoa Salad
Ingredients You’ll Need:
Salad Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and diced into small cubes
- ½ cup dried cranberries
- 2 cups fresh greens (such as arugula or spinach)
- 2 tbsp olive oil
- Salt and pepper, to taste
Optional Ingredients for Roasting Squash:
- 1 tbsp maple syrup or honey
- 1 tsp ground cinnamon
Optional Additions:
- 2 tbsp chopped fresh parsley
- ¼ cup chopped toasted nuts (pecans or walnuts)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 25 minutes for cooking and roasting. In around 35 minutes total, you’ll have a delicious quinoa salad ready to eat, or you can chill it an hour if you prefer it cold.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon olive oil, maple syrup or honey (if using), cinnamon (if using), and a pinch of salt and pepper. Spread the cubes evenly on a baking sheet. Roast for about 20-25 minutes until tender and caramelized, flipping once halfway through.
2. Cook the Quinoa:
While the squash roasts, add the rinsed quinoa and water or vegetable broth to a medium saucepan. Bring it to a boil, then lower the heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool slightly.
3. Mix and Serve:
In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and fresh greens. Drizzle the remaining 1 tablespoon olive oil over the salad, and season with salt and pepper to taste. Toss gently to mix everything well. Add fresh parsley and toasted nuts if you like for extra flavor and crunch. Serve right away or chill in the refrigerator for up to an hour before serving to enjoy a refreshing cold salad.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, frozen butternut squash works well! Just thaw it completely and pat dry before roasting to avoid excess moisture. Roast at the same temperature but check a bit earlier as it may cook faster.
How Can I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 3 days. The flavors develop even more after chilling! Give it a good stir before serving again.
Can I Make This Salad Vegan?
Absolutely! This recipe is naturally plant-based. Just swap honey for maple syrup if you want a fully vegan-friendly version when roasting the squash.
What About Adding Protein?
You can boost protein by adding chickpeas, grilled chicken, or crumbled tofu. These additions make it a more substantial meal, perfect for lunch or dinner.