This Butternut Squash and Cranberry Quinoa Salad is a colorful, tasty mix that’s perfect for any time you want something fresh but filling. The sweet roasted butternut squash pairs beautifully with the tartness of cranberries, all tossed together with fluffy quinoa. You get a great balance of soft and chewy textures, plus a little crunch from some added nuts or seeds if you like.
I love making this salad because it feels like a little celebration in a bowl. The flavors remind me of fall and holiday meals, but it’s light enough to enjoy any day. I like to roast the squash with a touch of cinnamon or nutmeg to bring out its natural sweetness, and then toss everything with a simple dressing to keep the flavors bright and fresh.
My favorite way to serve this salad is as a side dish alongside roasted chicken or as a lunch on its own with some extra greens mixed in. It’s easy to pack for work and tastes even better the next day when the flavors have had time to blend. This salad is one I always come back to because it’s healthy, satisfying, and just plain delicious!
Key Ingredients & Substitutions
Quinoa: This is the base of the salad and adds a light, fluffy texture. Rinse quinoa well before cooking to avoid bitterness. You can substitute with couscous or bulgur for a different texture.
Butternut Squash: Roasting the squash brings out its natural sweetness and soft texture. If you can’t find butternut, try sweet potato or pumpkin instead—they both roast well and add a similar flavor.
Cranberries: Dried cranberries give a nice tart bite that balances the sweet squash. If you want something less sweet, try dried cherries or golden raisins.
Fresh herbs: Parsley or thyme work beautifully here. Thyme adds an earthy note, while parsley keeps things fresh. Use whatever you prefer or have on hand.
Nuts (optional): Toasted pecans or walnuts add crunch and richness. You can skip these or swap for almonds or sunflower seeds for a nut-free option.
How Can I Perfectly Roast Butternut Squash for This Salad?
Roasting butternut squash well is key. Here’s what I do:
- Cut into evenly sized cubes so they cook evenly.
- Toss with olive oil, salt, and lightly with cinnamon or nutmeg if you want a warm flavor.
- Spread on a single layer on a baking sheet—crowding causes steaming, not roasting.
- Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender and caramelized at edges.
- Let it cool before mixing into the salad to keep the quinoa from getting mushy.
This method gives the squash a sweet, soft inside with just a touch of crisp on the outside.
Equipment You’ll Need
- Medium saucepan – I use this to cook the quinoa; a good, sturdy pan makes it easy to get fluffy grains.
- Baking sheet – perfect for roasting the butternut squash evenly and quickly.
- Mixing bowls – useful for tossing the ingredients and making the dressing.
- Whisk or fork – helps you easily blend the lemon juice, olive oil, and seasonings for the dressing.
- Measuring cups and spoons – keep everything precise for consistent results.
Flavor Variations & Add-Ins
- Replace cranberries with dried cherries or apricots for a different fruity twist.
- Add crumbled feta or goat cheese for extra creaminess and a salty bite.
- Swap herbs: fresh basil or mint work nicely for a different aroma.
- Include cooked chickpeas or grilled chicken to make it more filling for a main meal.
Butternut Squash and Cranberry Quinoa Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley or fresh thyme, chopped (plus extra for garnish)
- 1/4 cup toasted pecans or walnuts (optional)
- 2 tablespoons finely chopped red onion or shallot (optional)
For the Dressing:
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup or honey (optional, for a hint of sweetness)
- Salt and pepper, a pinch of each
- 1/2 teaspoon ground cinnamon or nutmeg (optional, to toss the butternut squash before roasting)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to roast the butternut squash, and 15 minutes to cook the quinoa. In total, plan for around 35-40 minutes from start to finish, including some cooling time before mixing everything together.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, pepper, and cinnamon or nutmeg if you like. Spread the cubes evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and a little caramelized. Let it cool slightly.
2. Cook the Quinoa:
While the squash roasts, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
3. Mix the Salad:
In a large bowl, combine the cooled quinoa, roasted butternut squash, dried cranberries, chopped fresh herbs, toasted nuts (if using), and chopped red onion or shallot (if using).
4. Make the Dressing and Toss:
In a small bowl, whisk together lemon juice, extra virgin olive oil, maple syrup or honey (if using), and a pinch of salt and pepper. Pour this dressing over the salad and toss gently to combine everything evenly.
5. Finish and Serve:
Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if needed. Garnish with a few sprigs of fresh herbs and serve the salad warm, at room temperature, or chilled, depending on your preference.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Frozen butternut squash works well—just thaw it completely and pat dry to avoid excess moisture. Roast as usual, keeping an eye on the cooking time since frozen pieces may cook faster.
How Long Can I Store This Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting, but the nuts may soften over time, so consider adding them just before serving.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the quinoa and roast the squash in advance, then combine everything and toss with dressing right before serving to keep it fresh and flavorful.
What Can I Substitute for Dried Cranberries?
If you don’t have dried cranberries, dried cherries, raisins, or chopped dried apricots make great alternatives that maintain the sweet-tart balance of the salad.