Harvest Butternut Squash Quinoa Salad

Harvest Butternut Squash Quinoa Salad

Are you looking for a great holiday side dish recipe? How about this delicious, healthy Butternut Squash Quinoa Salad that is surprisingly quick and easy to put together? It makes enough for 8-10 serving sizes depending on your appetite. You can also make several days ahead of time and refrigerate it to be ready for Thanksgiving or any holiday. Just add the chopped baby kale and the balsamic vinaigrette before serving. I prefer to eat it warm, so I would warm it up first before adding the final touches.

Harvest Butternut Squash Quinoa Salad

This holiday side dish is absolutely fantastic and you will get rave reviews of how delicious and original it is. Roasted butternut squash with caramelized edges gets tossed with cooked tri-colored quinoa, chopped baby kale (or you can use massaged kale with olive oil, lemon, and salt), red onion, cranberries, and pecans. The salad is topped with a delicate and delicious balsamic vinaigrette. Simple. Beautiful. Packed with flavor and color!

Harvest Butternut Squash Quinoa Salad

The balsamic honey dijon balsamic vinaigrette is what makes all the difference and gives this Harvest Butternut Squash Quinoa Salad it’s amazing flavors. The sweet tartness of the vinaigrette intensifies the flavors of the butternut squash, quinoa, kale, and onions.

It is also naturally gluten-free and vegan. Perfect for your clean holiday table.

I have  made this side dish several times so far and it’s always a big hit with family and friends. If you want to make a new and different sparkling side dish for the holidays this year that will wow your guest, you should make this one. Hope you and your guests enjoy this Harvest Butternut Squash Quinoa Salad!

Harvest Butternut Squash Quinoa Salad

Ingredients

6 cups butternut squash (1 medium butternut squash), peeled and chopped

1 Tbsp olive oil

1/2 tsp salt and 1/2 tsp black pepper

1 tsp dried rosemary

1 cup uncooked quinoa

1/2 cup red onion, finely chopped

2 cups baby kale, chopped

1/2 cup dried cranberries

1/2 cup chopped pecans

Balsamic Vinaigrette
1/4 cup olive oil
1/8 cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 clove garlic , minced
salt and pepper, to taste

Instructions

Preheat oven to 400 F.

In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.

While the butternut squash is roasting, rinse quinoa and place in a medium pan with water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed, about 16-18 minutes.

To assemble the salad, combine the roasted butternut squash, cooked quinoa, chopped red onion, chopped kale, cranberries, chopped pecans in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.

Balsamic Vinaigrette
Whisk all the ingredients in a small bowl until combined.
Harvest Butternut Squash Quinoa Salad

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Harvest Butternut Squash Quinoa Salad
 
Prep time
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 6 cups butternut squash (1 medium butternut squash), peeled and chopped
  • 1 Tbsp olive oil
  • ½ tsp salt and ½ tsp black pepper
  • 1 tsp rosemary
  • 1 cup uncooked quinoa
  • ½ cup red onion, finely chopped
  • 2 cups baby kale, chopped
  • ½ cup dried cranberries
  • ½ cup chopped pecans
Balsamic Vinaigrette
  • ¼ cup olive oil
  • ⅛ cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 clove garlic , minced
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 F.
  2. In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.
  3. While the butternut squash is roasting, rinse quinoa and place in a medium pan with water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed, about 16-18 minutes.
  4. To assemble the salad, combine the roasted butternut squash, cooked quinoa, red onion, kale, cranberries,chopped pecans in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.
Balsamic Vinaigrette
  1. Whisk all the ingredients in a small bowl until combined.

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