Winter Squash Quinoa Salad (Printable)

A vibrant mix of roasted squash, quinoa, leafy greens, and a tangy dressing for a wholesome meal.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled and cubed
02 - 2 cups packed baby arugula or spinach
03 - 1 small red onion, thinly sliced

→ Grains

04 - 1 cup quinoa, rinsed

→ Nuts & Seeds

05 - 1/4 cup pumpkin seeds (pepitas), toasted
06 - 1/4 cup crumbled feta cheese (optional)

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon pure maple syrup or honey
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper

# How to Make It:

01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Arrange in a single layer on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and golden brown.
03 - In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork; allow to cool slightly.
04 - Whisk together the remaining 2 tablespoons olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl.
05 - In a large bowl, mix the cooked quinoa, roasted squash, sliced red onion, and fresh greens. Drizzle the dressing over the mixture and toss gently to combine.
06 - Top the salad with toasted pumpkin seeds and crumbled feta cheese if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It's a complete meal that feels light but keeps you satisfied for hours, with the nutty quinoa and roasted squash doing the heavy lifting
  • The warm roasted squash against cool fresh greens and that bright vinaigrette creates a contrast that somehow tastes like comfort and energy at the same time
  • You can make it ahead, serve it warm or at room temperature, and it tastes even better the next day as everything gets to know each other
02 -
  • Make sure you're rinsing your quinoa before cooking—this step removes the bitter saponin coating and transforms it from okay to genuinely delicious. I learned this the hard way after my first batch tasted slightly off.
  • Don't skip toasting the pumpkin seeds. That two-minute step in a dry skillet makes them go from forgettable to the part people crave.
  • The dressing needs enough vinegar and acid to cut through the richness of the roasted squash and any cheese—this is where the salad actually comes alive rather than just being vegetables in a bowl.
03 -
  • Cube your squash as evenly as possible—same-sized pieces roast at the same rate, and you won't end up with some pieces mushy and others underdone.
  • Toast your pumpkin seeds in a dry skillet and listen for them to start popping; that's your signal they're done. They go from perfect to burned in about thirty seconds, so stay present.
  • Make extra dressing. This vinaigrette is so good you'll want it for other things—roasted vegetables, grain bowls, even as a finishing touch for soup.

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