Butternut Squash Quinoa Salad

This roasted butternut squash quinoa salad perfectly combines the sweet, nutty flavors of fall with a hearty, nutritious base. It is a warm, satisfying dish that serves as a main course or a stunning side. The mix of roasted squash, juicy grapes, tart cranberries, and creamy feta creates a harmony of textures and tastes that instantly transports you to crisp autumn days.

I first made this salad while craving something comforting yet light on fat, and it immediately became a family favorite. Now it’s a go-to when I want a nourishing meal that feels special without the fuss.

Ingredients

• Butternut squash: peeled and diced which brings natural sweetness and a creamy texture after roasting choose firm squash with vibrant skin
• Olive oil: for roasting which adds a subtle richness and helps caramelize the squash
• Salt: to enhance all the flavors use a fine sea salt for even seasoning
• Fresh ground pepper: adds a mild warmth and depth freshly ground is best
• Red grapes: bring bursts of juicy sweetness and moisture select firm, ripe grapes
• Cherry tomatoes: add acidity and a slight tang opt for the freshest tomatoes you can find
• Dried cranberries: lend a chewy texture and tartness that complements the squash and fruit
• Quinoa: washed thoroughly to remove bitterness and provide a fluffy, protein-packed base
• Low sodium chicken broth: to cook the quinoa which infuses extra flavor quicker than water
• Feta cheese: crumbled on top for creaminess and a salty bite choose a quality feta that crumbles easily and is not overly salty

Instructions

Preheat the Oven:

Set your oven to 415 degrees Fahrenheit ensuring it is fully heated to get the perfect caramelization on the squash.

Prepare and Roast the Butternut Squash:

In a small bowl, toss the peeled and diced butternut squash with olive oil and half a teaspoon of salt making sure every piece is lightly coated. Line a rimmed baking sheet with parchment paper to prevent sticking and spread the squash in a single layer so it roasts evenly without steaming. Place the baking sheet in the oven and bake for 40 minutes, tossing every 15 to 20 minutes to promote even browning and caramelization of the cubes until golden and tender.

Cook the Quinoa:

Rinse the quinoa well under cold water to wash away any bitterness then cook it using chicken broth instead of water for added flavor. Use the package instructions but expect about 15 minutes to bring it to a fluffy finish. Set the cooked quinoa aside in a small bowl once done.

Roast the Grapes and Tomatoes:

About 15 minutes before the squash finishes, spread the grapes and cherry tomatoes on a small sheet pan. Place them in the oven and roast until the tomatoes begin to wrinkle and the grapes burst which intensifies their natural sweetness and texture.

Combine Everything:

In a large bowl, add the cooked quinoa, roasted butternut squash, grapes, and tomatoes. Gently toss them together to blend flavors ensuring everything is evenly distributed.

Finish the Salad:

Sprinkle the dried cranberries and crumbled feta cheese on top. Taste and season with additional salt if needed. Serve the salad warm for comforting autumn vibes.

One of my favorite parts of this salad is the roasted butternut squash. Roasting brings out that rich, caramelized flavor that balances the acidity of the fruit beautifully. I remember making this for a group of friends on a chilly fall weekend and hearing nothing but compliments and surprise at how comforting yet light a quinoa salad can feel.

Storage Tips

Store any leftovers in an airtight container in the refrigerator. The salad will keep well for three to four days but avoid adding the feta cheese until serving to maintain its texture. To reheat, warm gently in the microwave or on the stove until just heated through, keeping the fresh ingredients intact.

Ingredient Substitutions

If you prefer a vegan version swap chicken broth with vegetable broth and omit the feta or replace it with a plant-based cheese. You can exchange the dried cranberries for raisins or chopped dried apricots for a different tangy sweetness. Walnuts or roasted pumpkin seeds add a nice crunchy texture if you want to add some nuts.

Serving Suggestions

This salad pairs wonderfully with grilled meats like pork chops or flank steak but also stands on its own for a meatless meal. Serve it warm alongside a bowl of soup or with some crusty bread to soak up any remaining juices. A glass of crisp white wine or a fall-inspired cider complements the flavors beautifully.

Serve this salad warm to highlight the roasted squash and bursting grapes. It makes a cozy weeknight main or a festive side for autumn gatherings.

Common Questions About Recipes

→ What ingredients bring out the autumn flavors?

Roasted butternut squash, dried cranberries, grapes, and feta combine to create a rich balance of sweet and savory tastes.

→ Can quinoa be cooked differently for this dish?

Cooking quinoa with chicken broth instead of water adds depth and richer flavor to the salad.

→ How is the butternut squash prepared?

The squash is peeled, diced, tossed with olive oil and salt, then oven-roasted to golden perfection.

→ Are there suggested additions to enhance the salad?

Adding balsamic vinegar, sautéed onions, nuts, or roasted pumpkin seeds can introduce more complex flavors and textures.

→ Is this dish best served warm or cold?

Serving the salad warm helps meld the flavors and keeps the roasted squash comforting and tender.