This Butternut Squash and Cranberry Quinoa Salad is a colorful and tasty mix that brings together the sweet, nutty flavors of roasted butternut squash and tangy dried cranberries. The quinoa adds a nice bite and makes it feel like a complete meal, while a handful of fresh greens or herbs brightens everything up. It’s a salad that’s full of texture and flavor, perfect for fall or any time you want something healthy and satisfying.
I love making this salad because it comes together easily and tastes great warm or cold. Roasting the squash brings out its natural sweetness, and the cranberries add just the right touch of tartness. I often sprinkle some toasted nuts or seeds on top for a little crunch, which makes every bite interesting. It’s one of those dishes that feels fresh but filling, so it’s great for lunch or a light dinner.
Whenever I serve this salad, I like to pair it with a simple vinaigrette that has a hint of maple or honey to complement the squash. It’s also a favorite at gatherings because it looks so pretty on the plate with its mix of orange, red, and green colors. I’ve found that friends and family keep asking for the recipe, which always makes me smile!
Key Ingredients & Substitutions
Butternut Squash: Roasting brings out its natural sweetness and soft texture. If you don’t have butternut, try sweet potatoes or pumpkin for a similar flavor. Just adjust cooking time if needed.
Quinoa: This grain adds a nice nuttiness and fluffy texture. Rinse it before cooking to remove bitterness. You can swap quinoa with couscous or bulgur if preferred.
Dried Cranberries: They add a lovely tart contrast. You can use raisins, dried cherries, or chopped dried apricots for different but equally tasty options.
Pumpkin Seeds: Toasted pumpkin seeds give a nice crunch and subtle nuttiness. If you need a substitute, try sunflower seeds or chopped nuts like almonds or pecans.
Herbs & Dressing: Thyme adds an earthy touch; fresh parsley or cilantro brightens the salad. A splash of lemon juice or apple cider vinegar helps balance the sweetness and adds freshness.
How Do You Roast Butternut Squash Perfectly for This Salad?
Roasting butternut squash well is key to getting tender, flavorful cubes that mix beautifully with quinoa.
- Cut the squash into even 1/2-inch cubes so they cook evenly.
- Toss with olive oil, salt, pepper, and some thyme for aroma and flavor.
- Spread in a single layer on a baking sheet to avoid steaming.
- Roast at 400°F (200°C) for 25-30 minutes. Stir halfway to brown all sides.
- Look for tender cubes with some caramelized edges for the best taste.
This gentle roasting sweetens the squash and keeps it firm enough to stay separate in the salad without turning mushy.
Equipment You’ll Need
- Large baking sheet – I like it because it helps the squash roast evenly and get that nice caramelization.
- Sharp chef’s knife – makes chopping the squash into even cubes safe and easy.
- Medium saucepan with lid – perfect for cooking the quinoa until fluffy.
- Fine mesh strainer – useful for rinsing the quinoa thoroughly.
- Mixing bowls – for tossing the salad ingredients and dressing.
- Measuring spoons and cups – ensures accurate ingredient portions.
Flavor Variations & Add-Ins
- Use roasted sweet potatoes or pumpkin instead of butternut squash for a slightly different sweet flavor.
- Swap dried cranberries with dried cherries, apricots, or raisins for a different tart or sweet note.
- Add crumbled feta or goat cheese on top for creaminess and tang.
- Mix in some chopped toasted pecans or walnuts for extra crunch and richness.
Butternut Squash and Cranberry Quinoa Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 3 cups)
- 1 cup quinoa (tri-color quinoa works well for visual appeal)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas), toasted
For Flavor and Dressing:
- 2 tbsp olive oil (plus extra for roasting squash)
- 1 tbsp maple syrup or honey (optional, to drizzle on squash)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: 2 tbsp chopped fresh parsley or cilantro for garnish
- Optional: Juice of half a lemon or a splash of apple cider vinegar for brightness
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prep and 25-30 minutes to roast the squash, with another 15 minutes to cook the quinoa. Overall, plan for roughly 45-50 minutes from start to finish. You can serve it warm right away or chill it for a refreshing cold salad later.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Place the diced butternut squash in a bowl and toss with 1 tablespoon of olive oil, a pinch of salt, freshly ground black pepper, and half of your thyme. If you want a touch of sweetness, drizzle the squash with maple syrup or honey. Spread the cubes evenly on a baking sheet and roast for about 25-30 minutes. Stir once halfway through to help them cook evenly and get nicely caramelized.
2. Cook the Quinoa:
While the squash roasts, rinse the quinoa under cold running water using a fine mesh sieve to remove any bitterness. In a medium saucepan, bring the 2 cups of water or vegetable broth to a boil. Add the quinoa, lower the heat to a simmer, cover the pot, and cook for about 15 minutes—until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 more minutes. Then fluff it gently with a fork.
3. Mix and Dress the Salad:
In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and toasted pumpkin seeds. Drizzle with the remaining tablespoon of olive oil and add the rest of your thyme leaves. Season with salt and pepper to your liking. For extra brightness, add a splash of lemon juice or apple cider vinegar if you like. Toss everything gently to combine. Garnish with chopped fresh parsley or cilantro if desired.
4. Serve and Enjoy:
Your Butternut Squash and Cranberry Quinoa Salad is ready! Serve it warm for comfort or chill it in the fridge for a tasty, refreshing salad later. Either way, it’s a nutritious and colorful dish perfect on its own or as a side.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just thaw the frozen butternut squash completely and pat it dry before roasting. Frozen squash may release extra moisture, so roasting a bit longer can help achieve that nice caramelization.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the fridge for up to 3 days. It’s delicious cold or warmed gently in the microwave or on the stove.
Can I Substitute Other Grains for Quinoa?
Absolutely! Couscous, bulgur, or even farro work well as alternatives. Adjust cooking times based on the grain you choose.
Is This Salad Suitable for Meal Prep?
Definitely! Prepare the quinoa and roasted squash ahead of time and assemble the salad when ready to eat. Keep dressing ingredients separate if you want to keep it extra fresh.