Butternut Squash Quinoa Salad
Fall is the season of warm flavors, cozy dishes, and vibrant produce. One of my favorite ingredients to work with during this time of year is butternut squash. Its natural sweetness and velvety texture pair beautifully with a variety of ingredients, making it a versatile star in many dishes. Today, I’m excited to share a recipe for Butternut Squash Quinoa Salad, a dish that is not only packed with flavor but also loaded with nutrients, perfect for both your taste buds and your health.
Why You’ll Love This Butternut Squash Quinoa Salad
This recipe strikes the perfect balance between sweet, savory, and tangy, with roasted butternut squash providing a rich, caramelized base, while quinoa adds a hearty, protein-packed element. The crunch from pumpkin seeds, the tartness of roasted pepper, and the slight peppery bite from herbs all come together in one harmonious bite.
Whether you’re meal prepping for the week, planning a Thanksgiving side dish, or simply craving a vibrant, healthy meal, this salad is perfect for any occasion. Plus, it’s naturally gluten-free.
Health Benefits of Butternut Squash & Quinoa
Butternut squash is a fantastic source of fiber, vitamin A, and potassium, making it a nutrient-dense addition to any meal. Quinoa, often referred to as a “superfood,” is a complete protein containing all nine essential amino acids, making it a great choice for vegetarians and anyone looking to boost their protein intake.
When paired together in a dish like a Butternut Squash Quinoa Salad, you’re getting:
- A powerhouse of plant-based protein and fiber for sustained energy and fullness.
- A wide array of vitamins and minerals, particularly vitamin A, potassium, magnesium, and iron.
- A perfect balance of complex carbohydrates and nutrients to support overall health, improve digestion, and potentially reduce the risk of chronic diseases like heart disease and diabetes.
By combining these two ingredients, you’re treating your body to a nutrient-packed, delicious meal that’s both satisfying and incredibly beneficial for your health!
Check out more recipes:
Butternut Squash Quinoa Salad
Ingredients
- 1 small butternut squash chopped in bite sized cubes
- 1 cup uncooked quinoa
- 1 large bell pepper
- 2 tomatoes
- ⅓ cup pumpkin seeds
- 1 bunch parsley chopped
- 20 g vegan feta
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash and bell pepper slices with olive oil and salt. Spread it out on a baking sheet and roast for 25-30 minutes, until the squash is tender and golden, stirring halfway through to ensure even cooking.
- While the squash is roasting, rinse your quinoa under cold water. In a saucepan, bring 1 ¾ cups of water (or vegetable broth for extra flavor) to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes, or until all the water is absorbed. Fluff it with a fork and set aside to cool.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, bell pepper, sliced tomatoes, pumpkin seeds and parsley. Crumble to vegan feta cheese on top. Drizzle the olive oil and balsamic vinegar over the top and gently toss everything together to coat the salad in that delicious flavor.
- You can serve this salad warm or cold—it’s delicious either way! It makes for a great side dish, a satisfying main, or a fantastic meal prep option for the week.
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