Fall Salad with Roasted Butternut Squash and Quinoa Recipe

Introduction

This Fall Salad featuring roasted butternut squash and quinoa is a vibrant, nourishing dish perfect for the cooler months. Combining sweet squash, tangy cranberries, and creamy feta, it’s a satisfying and wholesome meal that’s easy to prepare.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 4 cups baby spinach
• 1/3 cup reduced sugar dried cranberries
• 1/2 cup crumbled fat free feta cheese
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
2. Step 2: While the squash roasts, bring 2 cups of water to a boil in a medium pot. Add the rinsed quinoa, cover, reduce the heat to low, and simmer for about 15 minutes until all the water is absorbed. Fluff the quinoa with a fork and set aside.
3. Step 3: In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
4. Step 4: In a large bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, dried cranberries, and crumbled feta cheese.
5. Step 5: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
6. Step 6: Serve immediately, or refrigerate and enjoy later as a healthy make-ahead meal. This recipe makes about 4 servings.

Tips & Variations

• For extra crunch, add toasted pumpkin seeds or chopped walnuts before serving.
• Swap fat free feta for goat cheese or blue cheese for a richer flavor.
• Use kale or arugula instead of baby spinach for a different leafy green base.
• Make it vegan by omitting feta or using a plant-based cheese alternative.
• To save time, roast the squash a day ahead and keep it refrigerated.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If prepared in advance, keep the dressing separate and toss just before serving to keep the greens fresh. Reheat the butternut squash and quinoa gently before assembling for a warm version of the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Thaw and drain it before roasting to avoid excess moisture.

Is quinoa necessary for this salad?

Quinoa adds protein and texture, but you can substitute it with couscous, farro, or another grain of your choice based on preference.

Fall Salad with Roasted Butternut Squash and Quinoa Recipe

Print Recipe

★★★★★

5 from 368 reviews

This vibrant Fall Salad combines the sweetness of roasted butternut squash and dried cranberries with the nutty texture of quinoa and fresh baby spinach. Enhanced with a tangy maple Dijon dressing and crumbled fat-free feta cheese, this hearty and healthy salad is perfect for a nutrient-packed meal during the autumn season.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Grains

• 1 Large Butternut Squash, peeled and cubed
• 1 Cup Quinoa, rinsed
• 4 Cups Baby Spinach

Dried Fruits and Cheese

• 1/3 Cup Reduced Sugar Dried Cranberries
• 1/2 Cup Crumbled Fat Free Feta Cheese

Dressing

• 2 Tablespoons Olive Oil
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Apple Cider Vinegar
• Salt and Pepper to taste

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through for even cooking.
2. Cook the Quinoa: Bring 2 cups of water to a boil in a medium pot. Add the rinsed quinoa, cover with a lid, reduce the heat to low, and simmer for about 15 minutes or until water is fully absorbed. Remove from heat and fluff the quinoa gently with a fork.
3. Prepare the Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, apple cider vinegar, and season with salt and pepper to taste until well combined.
4. Assemble the Salad: In a large bowl, combine the roasted butternut squash, cooked quinoa, baby spinach, dried cranberries, and crumbled feta cheese. Drizzle the salad with the maple Dijon dressing and toss gently to evenly distribute the flavors.
5. Serve: Serve the salad immediately to enjoy fresh, or refrigerate to consume later as a healthy make-ahead meal. This salad serves 4 and tastes great chilled or at room temperature.

Notes

• You can substitute quinoa with couscous or farro for a different texture.
• For a vegan version, omit feta cheese or replace with vegan cheese or toasted nuts.
• Add toasted pumpkin seeds or walnuts for extra crunch and nutrition.
• If you prefer a spicier twist, add a pinch of cayenne pepper to the dressing.
• Leftovers keep well refrigerated for up to 2 days; add fresh spinach when serving to maintain texture.

Keywords: Fall salad, roasted butternut squash salad, quinoa salad, healthy salad, autumn recipe, maple Dijon dressing, baby spinach salad