Maple-Roasted Butternut Squash Quinoa Harvest Salad
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Butternut Squash Quinoa Salad — Easy and packed with big fall flavors!! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good!!
Fall Quinoa Salad Recipe
It’s that time of year for squash. I’m a big squash fan, and an even bigger fan when it’s roasted with maple syrup and butter.
This savory yet slightly sweet butternut squash quinoa salad is easy, healthy, packed with big fall-inspired flavors, and there’s so much texture.
The buttery maple syrup coats the tender squash, which is a nice contrast to the chewier quinoa. There’s lightly caramelized sweet yellow onion to boost the overall flavor, chewy tart-and-sweet dried cranberries, sliced almonds for a satisfying crunch, and parsley to add color and a mild herbiness.
The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time and I think it tastes better a day or two after making it. It’s perfect for work or school lunches.
What’s in Butternut Squash Quinoa Salad?
To make this easy quinoa salad, you’ll need:
- Butternut squash
- Maple syrup
- Unsalted butter
- Olive oil
- Yellow onion
- Apple cider vinegar
- Dried cranberries
- Sliced almonds
- Flat-leaf parsley
- Lemon juice (optional)
How to Make Butternut Squash Quinoa Salad
Roast the butternut squash until tender. While that roasts, sauté the onion until softened. Stir in the dry quinoa, salt, pepper, ACV, and water. Cook until done.
Then, mix together the cooked quinoa and roasted butternut squash, followed by the remaining ingredients.
Can I Use Another Type of Squash?
I don’t see why not! I’m sure this fall quinoa salad with cranberries would pair well with almost any variety of roasted squash.
Tips for Making a Fall Quinoa Salad
I used tri-colored quinoa and while I don’t think it tastes much different than white quinoa, I like the added color but use your favorite.
Note that this recipe calls for pure maple syrup, NOT pancake syrup. They’re two different things.
This easy quinoa salad can be served warm or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it.
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1/4 cup maple syrup
- 1/4 cup (half of 1 stick) unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dried cranberries (I use orange-scented dried cranberries)
- 1/2 cup sliced almonds
- 1/2 cup chopped flat-leaf parsley
- 1 to 2 teaspoons lemon juice, optional and to taste
- one extra-large (about 2 heaping cups diced) sweet Vidalia or yellow onion, peeled and diced small
- 1 cup quinoa (I use tri-colored)
- 1 1/2 cups water
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Preheat oven to 400F. Line a 9×13-inch pan with aluminum foil for easier cleanup.
- Add the butternut squash and evenly drizzle with maple syrup, butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, and toss to combine.
- Bake for about 45 to 60 minutes, or until squash is fork-tender. Stir twice while squash bakes to ensure even cooking. Baking time will range based on exact size of squash pieces and natural variance in squash as some have more moisture and release more juice while baking.
- While the squash bakes, start sautéing the onions.
- To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and are lightly caramelized, about 7 to 8 minutes.
- Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
- Add the water, apple cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
- Transfer quinoa to a large bowl and add the dried cranberries, almonds, parsley, squash and all the cooking liquid, and stir to combine.
- Taste, check for seasoning balance, and if necessary to brighten up the flavor, add lemon juice to taste. I added it and it doesn’t make the dish taste lemony but the acid balances the flavor. If necessary add more salt, pepper, or possibly a pinch of cayenne pepper for heat.
Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.
Amount Per Serving: Calories: 453Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 562mgCarbohydrates: 79gFiber: 11gSugar: 46gProtein: 7g
More Quinoa Salad Recipes:
Lemon, Sun-Dried Tomato, and Almond Quinoa Salad — Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!
Tomato, Mozzarella, and Basil Quinoa Salad (GF) – Trying to keep meals healthier and lighter? Make this easy, refreshing and satisfying salad!
Favorite Greens Quinoa Salad — I combined some of my favorite green vegetables and herbs in this fast, easy, light, and fresh salad!
Twelve Superfood Salad— This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.
Garden Fresh Quinoa Salad — If you’re looking for a light, refreshing salad that makes use of fresh, summery ingredients this is the one.
Quinoa, Cherry, and Goat Cheese Salad – Healthy, EASY, and loaded with juicy cherries, tangy goat cheese, snap peas, mint, and more!! The PERFECT light yet satisfying salad with so many great flavors!!
Spinach And Artichoke Quinoa Salad – All the flavors of classic spinach and artichoke dip are in this HEALTHY salad!! The only thing that’s missing is tons of fat and calories! FAST, EASY, naturally gluten-free, vegetarian, and tastes DELISH!!
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