Fall Salad with Roasted Butternut Squash and Quinoa Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
