Roasted Butternut Squash Salad

Roasted Butternut Squash Quinoa Salad is perfect when you want a nourishing meal that feels cozy and fresh at the same time. It’s a great way to use seasonal squash and pack your plate with greens, grains, and a bit of sweetness from dried cranberries. This salad works well for lunchboxes or as a colorful dinner side with lots of texture and flavor.

I love how roasting the butternut squash and chickpeas adds warmth and heartiness, making this salad a comforting meal even when served cold. We keep coming back to it during cooler months.

Ingredients

• Butternut squash: peeled and cut into cubes is the star vegetable offering a buttery sweetness and vibrant color. Choose firm squash without soft spots to ensure the best texture
• Quinoa: cooks up fluffy and nutty adding protein and body. Rinse well before cooking to avoid any bitterness
• Canned or cooked chickpeas: bring extra protein and add a creamy texture after roasting. Pick chickpeas that are firm and not mushy for roasting success
• Fresh spinach: gives a peppery green note and balances richness. Look for bright deep green leaves with no wilting edges
• Dried cranberries: provide bursts of tart sweetness complementing the roasted flavors. Use whole cranberries rather than chopped for texture contrast
• Crumbled feta cheese: introduces a salty, creamy element. Choosing a high quality feta helps keep the flavor authentic and bold
• Pecans: add crunch and a toasty nutty taste. Slightly toasting pecans before adding lifts their aroma and flavor
• Dressing: is a simple mix of olive oil, lemon juice, honey, salt, and pepper which ties all salad elements together. Use fresh lemon juice for brightness

Instructions

Build The Base:

Preheat your oven to 400 degrees Fahrenheit. Spread the cubed butternut squash and drained chickpeas on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with salt. Roast for about 25 to 30 minutes until the squash is golden and tender and chickpeas are crispy. Turning halfway through ensures even caramelization.

Cook The Quinoa:

While the squash and chickpeas roast, rinse one cup of quinoa under cold water to remove bitterness. Transfer it to a medium saucepan with two cups of water. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool slightly.

Whisk The Dressing:

In a small bowl, combine three tablespoons olive oil with two tablespoons freshly squeezed lemon juice, one teaspoon honey, pinch of salt, and freshly ground black pepper. Whisk until fully emulsified. Taste and adjust seasoning if needed to bring brightness and balance.

Combine Everything:

In a large bowl, toss together roasted squash, chickpeas, quinoa, fresh spinach, dried cranberries, and chopped pecans. Drizzle the dressing over and gently fold to coat everything evenly without bruising the spinach leaves.

Serve Fresh:

Plate the salad and sprinkle the crumbled feta cheese on top. Serve immediately for the best texture combination of warm roasted veggies with fresh greens and creamy cheese. This salad tastes great slightly warm or at room temperature.

I have a soft spot for the sound of toasted pecans mingling in the salad. It reminds me of autumn family dinners where everyone gathers around the table savoring seasonal flavors and sharing stories.

Storage tips

Keep leftovers in an airtight container in the fridge for up to three days. The salad tastes even better once the dressing has mingled for a few hours though the spinach may wilt slightly. To revive crispness, toss with a handful of fresh spinach or greens before serving.

Ingredient swaps

Swap pecans for walnuts or almonds depending on what you have on hand or personal preference. You can use goat cheese instead of feta for a milder tang or skip cheese altogether for a vegan version. Dried cherries or raisins can replace cranberries if you prefer a different fruit flavor.

Serving ideas

Serve this salad alongside grilled chicken or fish for added protein or wrap it up in a large lettuce leaf for a light meal. It also makes a great filling for whole wheat pita pockets teamed with hummus and extra greens.

This salad balances warmth and freshness beautifully, making it a year-round favorite that’s as nutritious as it is delicious.

Frequently Asked Recipe Questions

→ How should I roast the butternut squash and chickpeas?

Cut the butternut squash into evenly sized cubes and drain chickpeas thoroughly. Toss both with olive oil, salt, and preferred spices, then roast at 400°F (200°C) for about 25-30 minutes until tender and slightly crisp.

→ What type of quinoa works best for this dish?

Any variety of quinoa—white, red, or tri-color—can be used. Rinse well before cooking in water or broth for added flavor, then fluff with a fork once cooked.

→ Can I prepare the dressing in advance?

Yes, whisk the dressing ingredients together a day ahead and store in the refrigerator. Bring it to room temperature before tossing with the salad for optimal flavor.

→ What is the best way to serve this salad?

Serve chilled or at room temperature. It pairs well as a main dish or side, and adding a bit of extra dressing right before serving keeps flavors vibrant.

→ Are there any suggested ingredient substitutions?

For variety, swap pecans for walnuts or almonds, and feta for goat cheese or a dairy-free alternative. Dried cranberries can be replaced with pomegranate seeds or raisins.