Description
This Autumn Butternut Squash Quinoa Salad is a hearty and healthy dish perfect for fall. Featuring roasted butternut squash, nutty quinoa, crunchy pecans, sweet dried cranberries, and fresh baby kale, all brought together with a warm cinnamon orange dressing. It’s versatile, served warm, room temperature, or chilled, making it a delightful seasonal salad packed with flavor, texture, and nourishing ingredients.
Ingredients
Quinoa
- 1 cup (200 g) dried tri-color quinoa
- 1 3/4 cup (394 ml) water
- 1 teaspoon garlic powder, divided
Roasted Butternut Squash
- 1 small butternut squash (about 2 lbs or 6 cups), peeled, seeded and diced into 1/2 inch cubes
- 1 medium red onion, diced
- 1 tablespoon olive oil
- Mineral salt & fresh ground pepper, to taste
Salad Additions
- 1/2 cup (100 g) dried cranberries
- 1/2 cup (100 g) raw pecans
- 2 handfuls baby kale (about 3 ounces)
- A handful of pomegranate seeds (optional, when in season)
Dressing
- 1/4 cup (56 ml) orange juice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a rimmed baking sheet by lining it with parchment paper, a silpat, or lightly greasing it with oil.
- Cook Quinoa: In a medium pot, combine the quinoa, water, and half of the garlic powder (1/2 teaspoon). Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes. Remove from heat, uncover, and let it rest for 10 to 15 minutes. Fluff the quinoa with a fork to separate the grains.
- Roast Butternut Squash and Onion: Place the diced butternut squash and red onion on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Spread the vegetables in a single layer. Sprinkle the remaining 1/2 teaspoon garlic powder and mineral salt over the top. Roast in the oven on the center rack for 20–30 minutes, stirring once or twice, until the squash is just fork tender but not mushy.
- Add Cranberries: Once roasted, remove the squash and onions from the oven and sprinkle dried cranberries over the hot vegetables. Let them cool for a few minutes to soften and warm the cranberries.
- Toast Pecans: Heat a small pan over medium-low heat. Add the raw pecans and stir frequently for 2–3 minutes until fragrant and lightly toasted. Be careful not to burn them. This step is optional, and pecans can be used un-toasted if preferred.
- Prepare Dressing: In a small bowl, whisk together the orange juice and ground cinnamon to create a lightly spiced dressing.
- Assemble Salad: In a large mixing or serving bowl, combine the cooked quinoa, roasted butternut squash and onion mixture, baby kale, and toasted pecans. Drizzle the cinnamon orange dressing over the salad and toss gently to blend all flavors. Season with salt and freshly ground pepper to taste.
- Serve: This salad can be enjoyed warm, at room temperature, or chilled. For a seasonal twist, garnish with pomegranate seeds when available.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 to 6 days.
Notes
- You can substitute raw pecans with walnuts or almonds if preferred.
- Try adding fresh herbs like parsley or mint for an extra layer of freshness.
- Adjust garlic powder and salt according to your taste preferences.
- This salad is naturally gluten-free and vegetarian.
- Roasting the butternut squash just until fork tender ensures a pleasant texture without mushiness.
- Leftover salad flavors meld nicely after a day in the fridge, making it a great make-ahead meal.
- Pomegranate seeds are seasonal but add a lovely tart burst when available.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
