This Fall Butternut Squash Quinoa Salad is loaded with maple roasted butternut squash, apples, cranberries, arugula and parmesan, then drizzled with a cider vinaigrette!  This healthy, filling salad is perfect for lunch, light dinners or holiday parties!Heyyy-yoo, friends!

Happy October!

While I am super excited it’s officially fall (bring on all the cozy sweaters, fur blankets, skinny jeans and cute booties!), I won’t lie, I can’t help but wonder how the heck we got here.  I swear it feels like just yesterday I was celebrating the ball drop and the arrival of 2018.

With this said, it feels imperative we commemorate fall, because in the blink of an eye we will be smack dab in the middle of winter without the promise of a refreshing, mild weathered day.

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To celebrate fall’s bounty, I just so happen to have the most epic salad that is a far cry from boring or bland!

Fall Roasted Butternut Squash Quinoa Salad

You guys, this quinoa salad is rockin’ all the healthy, fall vibes!

Peppery arugula mixed with nutty quinoa and topped with tart slices of Granny Smith apples, sweet and slightly spicy maple roasted butternut squash, crunch walnuts and salty parmesan.  Generously drizzled with a silky, luscious, tangy and slightly sweet apple cider dressing, this squash salad is packed with both texture and flavor!

This autumn salad is easy to make and fantastic as a light meal, or it’s absolutely perfect for holiday entertaining.  (I’m looking at you Thanksgiving, Christmas, Chanukah (Hanukkah) and Kwanzaa.  Shoot, we could even throw in NYE for good measure.)!

Basically, this healthy, hearty salad is anything but boring!

What is the easiest way to peel and cut butternut squash?

Whole butternut squash can be a real pain to peel!  To make butternut squash super easy to peel try this trick – microwave it!  Microwaving the fresh, whole squash softens the skin and makes it a cinch to peel!

To microwave butternut squash for easy peeling:

• Slice off both ends (top and bottom) of the squash using a sharp chef’s knife.
• Use a fork to pierce shallow holes all around the squash.
• Microwave the squash for 1 to 2 minutes (depending on the strength of your microwave).  You don’t want to actually cook the squash, you just want to soften the skin.
• Allow squash to cool and then proceed to peel it.

Now that you have a beautifully peeled butternut squash, all that is left to do is cut it!  With a sharp chef’s knife and a little know-how, cutting or cubing squash is easy!

How to cube or dice butternut squash:

• Cut the squash in half.  Since you already sliced off the ends of the squash before peeling, simply stand the squash upright on a cutting board and make one long cut down the middle of the squash, from top to bottom.  If the squash is hard to cut, use a mallet to gently tap the ends of the knife to aid the knife down through the squash.
• Scrape out the seeds from the squash.  Use a large metal spoon to scrape the seeds and pulp from the squash cavity.  You can either discard the seeds or save them for roasting later!
• Cut the squash halves into slices of desired thickness (depending on what type of dice you want – small, medium or large).  Lay the squash halves cut side down on a clean cutting board.  Separate the bulb part of the squash from the neck by slicing horizontally across each half.  Next, cut the squash into slices, lengthwise.  If you are cubing, lay the slices down and make another lengthwise cut so squash is to your desired thickness.
• Slice crosswise into cubes.  Finally, make one last slice, crosswise, into cubes.

How to roast butternut squash pieces or chunks?

Roasting butternut squash is not only an easy method for cooking butternut squash, but it’s also a delicious way to bring out the natural sweetness of the squash!  To roast butternut squash all you need is high heat, good olive oil and whatever fresh herbs or seasoning you prefer.

To roast butternut squash chunks:

• Preheat oven to 400 degrees F.
• Toss squash with good quality olive oil, kosher salt, pepper and any other desired seasonings or fresh herbs.
• Roast in the oven for 25-30 minutes, or until fork tender, tossing halfway through cooking.

Can you roast butternut squash ahead of time?

Yes!  If you are looking to really save time when entertaining, or during the holidays, you can absolutely prep and roast butternut squash ahead of time!

To make roasted butternut squash ahead of time, make sure you roast the squash until just slightly al dente, about 18-20 minutes.  When ready to serve, roast the squash for 12-15 minutes, or until fork tender and heated through.

How to make Fall Roasted Butternut Squash Quinoa Salad (Notes, Tips & Tricks):

1. To cut down on prep time, use packaged, peeled and diced butternut squash.  Prepared butternut squash can be found in the refrigerated produce section of most major grocery stores.
2. You can use your favorite type of quinoa in this squash salad – white, red, or black.  I used a tri-color blend.  To cut down on prep the day of, I make the quinoa in advance and store it, in an airtight container, in the refrigerator.
3. While you can use any variety of apple in this salad, green apples pair best with butternut squash.  And, specifically tart Granny Smith apples add the best layer of flavor!

Healthy, yet hearty and perfect for celebrating autumn, this Maple Roasted Butternut Squash Quinoa Salad belongs on your table!

Until next week, friends, cheers – to the bounty of fall!

XOXO

Cheyanne

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The best Fall Roasted Butternut Squash Quinoa Salad recipe👇

5 from 7 votes

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Fall Roasted Butternut Squash Quinoa Salad

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This Fall Butternut Squash Quinoa Salad is loaded with apples, cranberries, arugula and parmesan!  This healthy, filling salad is perfect for lunch, light dinners or holiday parties!

Course: Salad, Side Dish

Cuisine: American

Keyword: apple, apple cider, autumn, butternut squash, cranberries, fall, maple, quinoa, roasted, vinaigrette

Servings: 6

Calories: 462 kcal

Author: Cheyanne Holzworth

Ingredients

• 1 (1 ½ pound) Butternut Squash – peeled and ¾’’ diced (about 5 cups)*
• Olive Oil
• 1 TBS Pure Maple Syrup
• 1 tsp Dried Thyme
• ¼ tsp Cayenne
• Kosher Salt & Pepper
• 1/3 Cup Dried Cranberries
• 4 ounces Arugula – washed and spun dry
• 3 Cups Cooked Quinoa (equivalent of 1 cup dry quinoa)*
• 1 Green Apple – cored and thinly sliced (I used Granny Smith)*
• ½ Cup Walnuts – chopped and toasted
• ¾ Cup Parmesan – freshly grated

Dressing:

• ¼ Cup Apple Cider Vinegar
• 1 small Shallot – finely diced, divided
• 2 ½ TBS Maple Syrup
• 2 tsp Dijon Mustard
• ½ tsp Fresh Thyme - minced
• ½ Cup Extra Virgin Olive Oil

Optional Add-in’s: Pumpkin Seeds, Goat Cheese, Pomegranate Arils

Instructions

1. Preheat oven to 400 degrees F.
2. Roast the squash: On a large baking sheet, toss together the squash with 2 tablespoons olive oil, maple, thyme, cayenne, 1 teaspoon salt and ½ teaspoon ground pepper. Place in the oven and roast for 20-25 minutes, tossing halfway through cooking. Scatter the cranberries onto the pan and continue to roast for 5 minutes, or until squash is tender and lightly caramelized.
3. While the squash is roasting, make the dressing: In a bowl whisk the vinegar, 1 tablespoon shallots, maple syrup, mustard, thyme, ¼ teaspoon salt and 1/8 tsp pepper. Slowly stream in the olive oil while whisking to emulsify. Taste and adjust for seasoning. Set aside.
4. Assemble the salad: In a large salad bowl, add the squash with cranberries, arugula, quinoa, apple slices, walnuts, parmesan and remaining diced shallots. Gently toss to combine. Drizzle with the dressing. Serve warm or at room temperature. Enjoy!

Recipe Notes

1. If using whole squash, microwave it for easy peeling!

   • Slice off both ends (top and bottom) of the squash using a sharp chef's knife.
   • Use a fork to pierce shallow holes all around the squash.
   • Microwave the squash for 1 to 2 minutes (depending on the strength of your microwave).  You don't want to actually cook the squash, you just want to soften the skin.
   • Allow squash to cool and then proceed to peel it.
2. To keep prep time at 15 minutes, use packaged, peeled and diced butternut squash.  Prepared butternut squash can be found in the refrigerated produce section of most major grocery stores.
3. You can use your favorite type of quinoa - white, red, or black.  I used a tri-color blend.  To cut down on prep the day of, I make the quinoa in advance and store it, in an airtight container, in the refrigerator.
4. While you can use any variety of apple in this salad, green apples pair best with butternut squash.  And, specifically tart Granny Smith apples add the best layer of flavor!

Make ahead tips:

1. You can peel and dice the squash a few days in advance.  Store cubed squash in an airtight container in the refrigerator.
2. You can roast the squash a day in advance and then reheat it when ready to serve.  To make the squash in advance, follow the directions in the recipe, making sure to roast the squash until just slightly al dente, about 18-20 minutes.  When ready to serve, roast the squash for 12-15 minutes, or until fork tender and heated through, adding the cranberries to the pan during the last 5 minutes.

*Nutritional information includes salad and dressing

Nutrition Facts

Fall Roasted Butternut Squash Quinoa Salad

Amount Per Serving

Calories 462 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 4g 20%

Cholesterol 5mg 2%

Sodium 171mg 7%

Potassium 756mg 22%

Total Carbohydrates 53g 18%

Dietary Fiber 7g 28%

Sugars 18g

Protein 10g 20%

Vitamin A 259.3%

Vitamin C 34.8%

Calcium 22.8%

Iron 17.8%

* Percent Daily Values are based on a 2000 calorie diet.

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