If you’re looking for a delicious and hearty fall salad or Thanksgiving side dish, try this butternut squash quinoa salad! The salad has only 6 ingredients and is dressed in a simple maple cider vinaigrette. All the tasty, cozy vibes in this one!
You may remember I recently shared a recipe for roasted butternut squash cubes.
Well, today I’m using that squash for a quinoa salad!
Take something delicious and amp it up a notch, I say!
Seriously, though, this squash salad is a great way to mix up those holiday sides.
And, it’s not just for special meals. This butternut squash quinoa salad is great for meal prep for yummy weekday lunches!
Fan of butternut squash? Check out this butternut squash sweet potato soup!
Why We Love Butternut Squash Quinoa Salad
- Chock-full of colourful, hearty and yummy ingredients
- It’s gluten free, dairy free and vegan (not including any optional garnish or add-ins)
- Great way to mix up your Thanksgiving sides
- Of course, it tastes super delicious!
How to Make It
Full details on how to make this fall salad are in the recipe card below, but here are the basics:
- Cook some minced garlic in a little olive oil.
- Add kale and cook to wilt. I like a little bite in my kale, so I just wilt, but you can cook longer should you prefer.
- Add roasted butternut squash, cooked quinoa and corn.
- Give everything a little mixy mix to combine.
- Pour over maple cider vinaigrette and give everything another stir. That’s it!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Can I Use Another Type of Squash?
For sure! You can roast acorn squash instead. Alternatively, roasted sweet potato cubes would be lovely too.
Can I Make Ahead of Time?
I usually enjoy this salad warm, but you can certainly make ahead of time and reheat (gently) in a pan. If you’d rather enjoy cold, that would work too.
More Tips and Variations
Don’t have kale on hand? Try Swiss chard or baby spinach instead.
If you have fresh corn, you can use that instead of canned. Try grilling before adding to the salad.
For a pop of sweetness, add in some dried cranberries, raisins or even some diced apple.
If you don’t need this to be a vegan quinoa salad, mix in some crumbled feta for a yummy salty bite.
For extra flavour and texture, mix in some pine nuts or chopped walnuts.
More Delicious Fall Recipes
Hope you love this butternut squash salad as much as we do!
If you make this butternut squash quinoa salad, be sure to leave a comment below. Love to know how you enjoyed!
Butternut Squash Quinoa Salad
- 3 pounds butternut squash , peeled, seeds removed and cut into 1 inch or so cubes (weight will be a little less after peeling)
- 2 tablespoons avocado oil (plus a little more to grease sheet pan
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon black pepper
Remaining Quinoa Salad Components
- ½ tablespoon olive oil
- ½ teaspoon salt
- 2 cloves garlic , minced
- 3 cups kale , leaves removed from stems and chopped into bite-sized pieces
- 2 cups COOKED quinoa
- 1 cup canned corn , drained
- 5 tablespoons olive oil (⅓ cup)
- 3 tablespoons cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- pinch salt
- pinch black pepper
- Dried cranberries
- Crumbled feta cheese
- Chopped walnuts or pine nuts
- After you've peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so.
- Preheat oven to 425 degrees Fahrenheit.
- Place squash in a bowl and toss with oil, pumpkin pie spice, salt and pepper.
- Rub a little oil onto a large sheet pan and spread squash out in an even layer.
- Roast squash 30 to 40 minutes, turning once, or until tender.
- Meanwhile, in a 10 to 12-inch skillet on medium heat, add olive oil.
- Once shimmering, add garlic and cook 1 to 2 minutes.
- Stir in kale and cook 3 o 4 minutes or until just wilted.
- Stir in cooked quinoa, corn and roasted butternut squash. Stir to combine.
- Pour in vinaigrette and stir to incorporate. You can add optional add-ins if you like. Enjoy! Serves 6 to 8.
- Combine all ingredients in a small mason jar, cover and shake to combine. Pour over salad and stir in.
- Don’t have kale on hand? Try Swiss chard or baby spinach instead.
- If you have fresh corn, you can use that instead of canned. Try grilling before adding to the salad.
- For a pop of sweetness, add in some dried cranberries, raisins or even some diced apple.
- If you don’t need this to be a vegan quinoa salad, mix in some crumbled feta for a yummy salty bite.
- For extra flavour and texture, mix in some pine nuts or chopped walnuts.
- Nutrition information (estimate only) is based on 6 servings and does not include optional add-ins.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.