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!!

butternut squash quinoa salad with cranberries in a yellow dish

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.

butternut squash quinoa salad with cranberries in a yellow dish

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
  • Quinoa 
  • Apple cider vinegar
  • Water
  • 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. 

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!!

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.

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!!

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4.75 from 8 votes

Maple-Roasted Butternut Squash Quinoa Harvest Salad

By Averie Sunshine
Easy and packed with big fall flavors!! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good!!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
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Ingredients  

Salad

  • 3 cups butternut squash, peeled and diced into 1/2-inch cubes
  • ¼ cup maple syrup
  • ¼ cup unsalted butter, melted
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup dried cranberries, I use orange-scented dried cranberries
  • ½ cup sliced almonds
  • ½ cup chopped flat-leaf parsley
  • 1 to 2 teaspoons lemon juice, optional and to taste

Quinoa

  • 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 ½ cups water
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste

Instructions 

  • 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.

Notes

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.

Nutrition

Serving: 1, Calories: 453kcal, Carbohydrates: 79g, Protein: 7g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Cholesterol: 2mg, Sodium: 562mg, Fiber: 11g, Sugar: 46g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Quinoa Salad Recipes:

ALL OF MY QUINOA 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!

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!! (No mayo and great for outdoor events or lunch boxes!)

Tomato, Mozzarella, and Basil Quinoa Salad  (GF) – Trying to keep meals healthier and lighter? Make this easy, refreshing and satisfying salad!

Tomato, Mozzarella & Basil Quinoa Salad (GF) - Trying to keep meals healthier & lighter? Make this easy, refreshing & 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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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Been a while since last review. Just found this on Pinterest. Made it for dinner. Delicious!! Lot’s of layers of flavor. Very easy. It’s a keeper.

  2. 5 stars
    Been a while since last review. Just found this on Pinterest. Made it for dinner. Delicious!! Lot’s of layers of flavor. Very easy. It’s a keeper.

    1. I’m sure you could play around with using some oil rather than butter and see what ratios work best and how the flavors come together. I haven’t done that so cannot give tips.

  3. I made this recipe tonight, and it was perfect for a cold Michigan winter dinner. You got a HUGE thumbs-up from my four-year old son, who told me, “You can tell how much I like dinner, because I’m not talking!” And my husband had seconds. :) A great blend of sweet and savory. 

    1. Thanks for trying the recipe and I’m glad it came out great for you! I love that your 4 year old is eating quinoa and squash! So was mine at the time but not that many will…good job, Mom :)

  4. Everything I wanted and more. I KNEW I had been hoarding my squash for a reason. Even my anti-squash hubby liked it. (I did tell him it was taro root, since so far he had no idea what that tasted like, nor did he have a predisposition to hate it) This was spot on fantastically delicious! Thanks for another happy recipe in my arsenal. AND just so you know of the sweets on my Christmas platters this year, about 75% recipes from your site-including doing mini chocolate silk pies…oh yeah.

    1. Thanks for trying the recipe and I’m glad it came out great for you and that your hubby even liked it! Taro root…lol…didn’t have a predisposition to hate it :) Love the way you think and work!

      And that’s awesome about your sweets platter items coming from my recipes! Thank you!