Butternut Squash and Cranberry Quinoa Salad Recipe

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Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.

Recipe by: littlebroken.com

Servings: 4-6


3 cups butternut squash, chopped

1 Tbsp. olive oil

1 cup uncooked quinoa (I used rainbow quinoa but any type will do)

1½ cups water

⅓ cup dried cranberries

⅓ cup red onion, finely chopped

3 Tbsp. toasted pumpkin seeds

salt and black pepper

Balsamic Vinaigrette

½ cup olive oil

¼ cup balsamic vinegar

1 tsp. honey

1 tsp. Dijon mustard

1 garlic clove, minced

salt and black pepper


  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned.
  3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes. READ MORE

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