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 yummy weekday lunches!
Fan of butternut squash? Check out this butternut squash sweet potato soup!
Why We Love This Butternut Squash Quinoa Salad
- This salad is chock-full of colourful, hearty and yummy ingredients.
- It’s a great way to mix up those Thanksgiving sides.
- This salad can be customized to taste with optional add-ins.
- Of course, it tastes super delicious!
How to Make This Recipe
Full details on how to make this fall salad are in the recipe card below, but here are the basics:
- In a skillet, 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 stir to combine.
- Pour over maple cider vinaigrette and give everything another stir. That’s it!
Can I Use Another Type of Squash?
For sure! You can roast acorn squash instead. Alternatively, roasted sweet potato cubes would be lovely.
- 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.
- For extra flavour and texture, mix in some pine nuts or chopped walnuts.
More Delicious Fall Recipes
If you make this butternut squash quinoa salad, be sure to leave a comment below!
Butternut Squash Quinoa Salad Recipe
- 3 pounds butternut squash, peeled, seeds removed and cut into 1-inch or so cubes (weight will be a little less after peeling)
- 2.5 tablespoons avocado oil, divided
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Remaining Quinoa Salad Components
- ½ tablespoon olive oil
- ½ teaspoon salt
- 2 cloves garlic, minced
- 3 cups chopped kale (bite-sized pieces, leaves only, no stems), loosely packed cups
- 2 cups COOKED quinoa
- 1 cup canned corn kernels, drained
- 5 tablespoons olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- pinch salt
- pinch freshly ground black pepper
- Dried cranberries
- Crumbled feta cheese
- Chopped walnuts or pine nuts
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, after you've peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so.
- Place squash in a bowl and toss with 2 tablespoons of avocado oil, pumpkin pie spice, salt and black pepper.
- Rub the remaining ½ tablespoon of avocado oil onto a large sheet pan to grease. Place squash onto sheet pan and spread it out in a single layer.
- Roast squash 30 to 40 minutes, turning once, or until tender.
- Meanwhile, heat olive oil in a 10-inch or 12-inch non-stick frying pan or skillet over medium heat.
- 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 over vinaigrette and stir to incorporate. You can add optional add-ins if you like. Serve and enjoy!
- Add all ingredients to a small jar, cover and shake to combine. Pour over salad and stir in.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
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.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.