Arugula Quinoa Salad with Roasted Butternut Squash and Cranberry-Tahini Dressing Recipe
This vibrant Arugula Quinoa Salad is a delicious and nutritious combination of roasted butternut squash, crispy Brussels sprouts, and nutty quinoa, all tossed with a creamy cashew tahini dressing. Perfect as a light lunch or a festive side dish, this salad balances sweet dried cranberries and crunchy pumpkin seeds with fresh herbs and peppery arugula for a flavorful fall-inspired meal.
- Prep Time: 15 minutes (plus 2 hours soaking for cashews)
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 cup quinoa
- 1 ¾ cups water (for cooking quinoa)
- 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)
Dressing
- ½ cup cashews, soaked for at least 2 hours
- 1 large lemon, juiced
- 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
- Preheat oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Cook quinoa: In a medium saucepan, combine 1 cup quinoa and 1 ¾ cups water, bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove from heat but keep covered for another 10 minutes to steam. Fluff with a spoon and set aside to cool.
- Roast vegetables: Place cubed butternut squash and halved or quartered Brussels sprouts on a large baking sheet lined with parchment paper or a silicone mat. Drizzle generously with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 25-30 minutes until the Brussels sprouts are crispy and slightly browned. Remove and allow to cool.
- Prepare dressing: In a high-powered blender, combine soaked cashews, lemon juice, garlic cloves, tahini, parsley, dill, olive oil, salt, and ⅓ cup water. Blend on high speed until smooth and creamy. Add up to an additional ¼ cup water as needed to reach desired consistency.
- Assemble salad: In a large serving bowl, combine arugula, cooled quinoa, roasted butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds. Drizzle the creamy cashew tahini dressing over the salad or serve it on the side to keep the salad colors vibrant. Toss gently before serving if dressing is added.
Notes
- Soak the cashews for at least 2 hours or overnight to achieve a creamy dressing texture.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- Use any nuts or seeds you prefer if pumpkin seeds are not available.
- Make the dressing ahead of time and store in the refrigerator for up to 3 days.
- This salad is perfect for meal prep and tastes great cold or at room temperature.
Keywords: arugula quinoa salad, roasted butternut squash salad, Brussels sprouts salad, tahini dressing, vegetarian fall salad, healthy quinoa salad
