Description

This vibrant Butternut Squash Quinoa Salad features roasted butternut squash, protein-packed quinoa and chickpeas, fresh spinach, sweet apples, and crunchy toasted pecans all tossed in a bright apple cider vinegar dressing. It’s a wholesome, hearty, and nutritious salad perfect for a satisfying lunch or light dinner, combining warming autumnal flavors with a fresh, crisp bite.

Ingredients

Scale

Salad Ingredients

1 cup dry quinoa
5 cups chopped butternut squash (from 1 small squash, or the neck of 1 medium)
4 cups spinach (or chopped kale)
1 medium apple
1 15 oz can chickpeas, rinsed and drained
1/2 cup pecans

Dressing Ingredients

3 tablespoons olive oil (divided)
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon dried sage
Salt + pepper to taste

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Instructions

Preheat and Roast Squash: Preheat your oven to 400ºF. In a medium bowl, toss the chopped butternut squash with 1 tablespoon of olive oil and a pinch of pepper to enhance flavor. Spread the coated squash evenly on a baking sheet and roast for 30 to 40 minutes, flipping halfway through to ensure even cooking and caramelization.
Cook Quinoa: When flipping the squash, bring 2 cups of water to a boil on the stovetop. Add the dry quinoa, reduce the heat to low, cover, and let it simmer gently for 8 to 10 minutes until the quinoa is tender and water absorbed. Remove from heat and let it sit covered for a few minutes.
Prepare Apple and Pecans: While your squash and quinoa cook, core the apple and chop it into small bite-sized pieces. Chop the pecans roughly and toast them either in a toaster oven or in a dry small frying pan over medium heat until fragrant and lightly browned—about 3-5 minutes. Stir occasionally to prevent burning.
Cool Ingredients: Allow the roasted butternut squash and cooked quinoa to cool for about 15 minutes at room temperature so they don’t wilt the spinach or warm the dressing.
Assemble the Salad: In a large bowl, combine the cooled quinoa, roasted squash, fresh spinach, chopped apple, drained chickpeas, and toasted pecans. Toss gently to mix the ingredients well.
Make and Add Dressing: In a small bowl, whisk together the remaining 2 tablespoons olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, salt, and pepper until well combined. Pour this dressing over the salad and toss again thoroughly to coat all ingredients evenly.
Serve: The salad is ready to serve immediately. Enjoy it as a nutritious meal on its own or as a side dish to your favorite main course.

Notes

This simple Butternut Squash Quinoa Salad balances the sweetness of roasted squash and apples with the earthiness of spinach and toasted pecans for a hearty, flavorful meal.
You can substitute kale for spinach for a more robust texture and flavor.
Feel free to add feta or goat cheese for a creamy element, if you are not keeping it vegan.
Store leftovers separately from the dressing to maintain freshness up to 2 days in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 9 g
Sodium: 76 mg
Fat: 16 g
Saturated Fat: 1 g
Unsaturated Fat: 13.5 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 11 g
Protein: 12 g
Cholesterol: 0 mg