Introduction

This Arugula Quinoa Salad is a vibrant and nutritious dish, combining nutty quinoa with roasted butternut squash and Brussels sprouts. A creamy lemon-tahini dressing and a mix of cranberries, pumpkin seeds, and cashews add wonderful texture and bright flavors perfect for any season.

A white bowl filled with a colorful salad showing multiple layers starting with a base of leafy greens hidden beneath, topped with roasted orange butternut squash cubes and halved green Brussels sprouts. Scattered on top are deep red dried cranberries and small green pumpkin seeds, all drizzled generously with a creamy light green dressing that flows smoothly over the ingredients. The texture is a mix of soft roasted vegetables and crunchy seeds, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa (plus 1 ¾ cups water for cooking)
3 cups butternut squash (cubed)
2½ cups Brussels sprouts (halved or quartered)
Olive oil (to taste)
Salt and pepper (to taste)
5 ounces arugula
⅓ cup dried cranberries
⅓ cup pumpkin seeds (or any other nuts or seeds)
½ cup cashews (soaked for at least 2 hours)
1 large lemon
3 medium cloves garlic
¼ cup tahini
1 small bunch parsley
¼ cup dill (packed)
½ cup olive oil
½ teaspoon salt
⅓ cup water (plus more as needed)

Instructions

Step 1: Preheat your oven to 400 degrees F.
Step 2: Cook the quinoa by combining 1 cup quinoa and 1 ¾ cups water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat without uncovering and let sit for 10 minutes before fluffing with a spoon. Set aside to cool.
Step 3: Roast the butternut squash and Brussels sprouts. Spread them on a large baking sheet lined with parchment paper or a silicone mat. Drizzle generously with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until the Brussels sprouts are slightly crispy and browned. Let cool.
Step 4: Prepare the dressing by blending soaked cashews, lemon juice, garlic cloves, tahini, parsley, dill, olive oil, salt, and ⅓ cup water in a high-powered blender until smooth and creamy. Add up to ¼ cup more water if needed to reach your preferred consistency.
Step 5: In a large bowl, combine arugula, cooled quinoa, roasted vegetables, dried cranberries, and pumpkin seeds or your favorite nuts. Drizzle with the dressing and toss gently to combine, or serve the dressing on the side to keep the salad colors vibrant.

Tips & Variations

Soaking the cashews overnight or for at least two hours ensures a smoother, creamier dressing.
Swap the pumpkin seeds for toasted walnuts or pecans for a different crunch and flavor profile.
To make this salad vegan-friendly, verify your tahini is free from added dairy and serve immediately for best freshness.
For extra zing, add a splash of apple cider vinegar or a sprinkle of red pepper flakes to the dressing.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss the salad with the dressing just before serving to maintain freshness and texture. If storing the assembled salad, expect the arugula to wilt slightly and the nuts to lose some crunch.

How to Serve

A white bowl filled with a colorful layered salad. The bottom layer is fresh green arugula leaves, leafy and vibrant. Above that is a layer of light beige quinoa, fluffy in texture. On top of the quinoa, there are roasted Brussels sprouts with a slightly browned outer layer, and bright orange chunks of roasted butternut squash scattered evenly. The salad is topped with a generous sprinkle of dark red dried cranberries and green pumpkin seeds, adding texture and contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of arugula?

Yes, you can substitute with spinach, kale, or mixed salad greens. Keep in mind the peppery bite of arugula adds a unique flavor that complements the other ingredients well.

Is it necessary to soak the cashews?

Soaking cashews softens them, making the dressing smoother and creamier. If you’re short on time, you can soak them in hot water for 30 minutes, but longer soaking yields the best results.