09 Nov


We have the perfect fall recipe to share today!  This Butternut Squash + Cranberry Quinoa Salad makes the perfect lunch or a great accompaniment to any main dish.  It has all the quint essential fall flavors but is also super light + fresh tasting.  Which is another reason it makes a great side for some of the heavier + richer dishes generally served during the fall season.  This dish is super easy to make + can also be made a head of time and served later.  I love to make a whole bunch + serve it along side some grilled pork chops or steak for a quick + easy dinner + then have leftovers for lunch the next day.  After you try this I’m quite sure this may become one of your favorites as well!

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– 3 cups butternut squash, chopped
– 1 Tbsp. olive oil
– 1 cup uncooked quinoa
– 1 1/2 cups water
– 1/3 cup dried cranberries
– 1/3 cup red onion, finely chopped
– 3 Tbsp. toasted pumpkin seeds
– fresh flat leaf parsley
– salt + black pepper

– 1/2 cup olive oil
– 1/4 cup balsamic vinegar
– 1 tsp. honey
– 1 tsp. dijon mustard
– 1 garlic clove, minced
– salt + black pepper


1. Preheat the oven to 400F.

2. In a large bowl, toss the butternut squash with olive oil. Season with salt + pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender + lightly browned.

3. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa + water in a medium saucepan. Bring to a boil, reduce to a simmer, + cook partially covered until liquid is absorbed, about 20 minutes.

4.  For the vinaigrette, whisk together all ingredients and salt + pepper to taste.

5. To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette + mix until combined. Season with salt + pepper + parsley, to taste. Chill in the refrigerator for couple hours + serve.

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