Name: Roasted Butternut Squash Quinoa Salad Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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; 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 and pepper to taste

If you’re looking for a salad that’s bursting with cozy fall flavors yet bright and fresh enough for any season, you’re in for a treat. This Roasted Butternut Squash Quinoa Salad Recipe is one of those dishes I turn to when I want something wholesome, vibrant, and satisfying all at once. It’s packed with roasted butternut squash sweetness, crunchy apples, toasted pecans, and tender quinoa, all tossed in a tangy, lightly sweetened dressing that makes every bite sing. Trust me, once you make this, it’ll become a staple because it’s just that fan-freaking-tastic.

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Why You’ll Love This Recipe

Balanced Flavor Profile: Roasted sweetness, crisp apple, and tangy dressing come together perfectly.
Nutritious & Filling: Protein-packed quinoa and fiber-rich veggies make it a satisfying meal.
Easy to Customize: You can swap greens or nuts based on what you have on hand.
Great for Meal Prep: Keeps well and tastes even better the next day.

This image shows a clear glass bowl filled with a colorful quinoa salad. The base layer is light, fluffy quinoa with small, round grains scattered evenly throughout. Mixed inside are bright green fresh spinach leaves with a smooth texture, orange chunks of butternut squash, and small pale beans adding softness. Red-skinned apple pieces give a splash of red color, and whole pecans add a textured, brown, nutty layer randomly placed on top. The bowl is on a white marbled surface with a soft striped cloth nearby, and a woman's hand holds a dark metal salad spoon at the edge. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Quinoa Salad, healthy fall salads, easy quinoa salad recipes, roasted vegetable salads, nutritious winter salads

Ingredients You’ll Need

Each ingredient in this Roasted Butternut Squash Quinoa Salad Recipe plays a role—not just for flavor but texture and nutrition. I always pick firm apples for that crisp bite, and freshly toasted pecans bring an unbeatable aroma and crunch.

Flat lay of dry quinoa grains in a small white ceramic bowl, cubed bright orange butternut squash pieces in a simple white bowl, fresh vibrant green spinach leaves loosely arranged beside the bowls, a whole medium red and yellow apple sliced to show its crisp interior on a white ceramic plate, cooked beige chickpeas placed in a small white bowl, roughly chopped toasted pecans in another white bowl, a small white bowl containing golden olive oil, a small white bowl filled with pale amber apple cider vinegar, a small white dish holding fresh lemon juice, a tiny white bowl with a drizzle of maple syrup, and a pinch of ground cinnamon and dried sage each sprinkled neatly on separate small white dishes, all ingredients fresh and natural, arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Butternut Squash Quinoa Salad, healthy fall salads, easy quinoa salad recipes, roasted vegetable salads, nutritious winter salads

Quinoa: This gluten-free grain cooks quickly and adds a fluffy, protein-rich base to your salad.
Butternut Squash: Roasting brings out its natural sweetness and soft texture, making the salad cozy and hearty.
Spinach or Kale: I prefer baby spinach here for a tender bite, but kale works if you enjoy a bit of chew.
Apple: Tartness and crunch brighten up the salad; I usually choose Fuji or Honeycrisp for the perfect balance.
Chickpeas: Rinsed and drained canned chickpeas add a creamy texture and plant-based protein boost.
Pecans: Toasted pecans bring earthy warmth and a satisfying crunch.
Olive Oil: Divided — some for roasting, some for the dressing to keep flavors vibrant.
Apple Cider Vinegar: Adds a zingy brightness to the dressing that cuts through the sweetness.
Lemon Juice: Fresh lemon juice amps up the freshness in the dressing.
Maple Syrup: Just a touch for natural sweetness, balancing the tangy elements.
Cinnamon & Dried Sage: These warm spices give the salad subtle complexity and a touch of fall magic.
Salt & Pepper: Don’t forget to season! It pulls all the ingredients together beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Roasted Butternut Squash Quinoa Salad Recipe is—you can make it your own in so many ways depending on what you have or your dietary needs. Here are some tweaks I personally enjoy or have tried over time.

Swap the Greens: I sometimes use kale or arugula instead of spinach for a peppery touch and heartier leaves.
Different Nuts: Pecans are my go-to, but walnuts or toasted almonds add a nice twist with similar crunch.
Dressing Variations: I occasionally add a teaspoon of Dijon mustard to the dressing for extra tang and depth.
Make it Vegan & GF: This recipe is naturally vegan and gluten-free, just be sure to check your syrup and condiments for purity.

How to Make Roasted Butternut Squash Quinoa Salad Recipe

Step 1: Roast the Butternut Squash to Perfection

First things first, preheat your oven to 400ºF. Toss the chopped butternut squash with a tablespoon of olive oil and a sprinkle of pepper—don’t salt it yet because that can draw moisture out and make it less golden. Spread the pieces out evenly on a baking sheet so they roast instead of steaming. Roast for 30 to 40 minutes, flipping halfway; you want tender, caramelized edges without mushiness. I learned this trick after my first attempts were too soggy—giving them plenty of space is key.

Step 2: Cook Your Quinoa While the Squash Roasts

When you flip your squash in the oven, start on the quinoa. Bring 2 cups of water to a boil, then add 1 cup of quinoa—rinse it first if you want to avoid any bitterness. Lower to a simmer and cover, cooking for 8 to 10 minutes until the water is absorbed and quinoa is fluffy but still slightly chewy. Fluff with a fork and let it cool a bit. This multitasking saves you time and helps everything come together smoothly.

Step 3: Prepare the Crunchy Bits While Everything Cools

Core and chop your apple into small, bite-sized pieces. For that extra little flavor pop, toast your pecans lightly—either in a toaster oven or on the stovetop in a dry pan over medium heat until fragrant and golden. I swear by toasting nuts fresh every time for maximum crunch. Meanwhile, rinse and drain the chickpeas if they’re canned, and roughly chop your greens if needed.

Step 4: Bring It All Together with the Dressing

Allow the roasted squash and quinoa to cool for about 15 minutes so the salad doesn’t wilt all your greens. Then toss quinoa, squash, spinach, apple, chickpeas, and pecans in a big bowl. Whisk together the apple cider vinegar, lemon juice, remaining olive oil, maple syrup, cinnamon, sage, salt, and pepper to make a bright dressing. Pour over and toss everything gently. This coats every component perfectly without sogginess. Serve right away or chill—it actually tastes great even after resting.

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Pro Tips for Making Roasted Butternut Squash Quinoa Salad Recipe

Don’t Overcrowd the Squash: Giving pieces space means they roast beautifully instead of steaming.
Rinse Your Quinoa: It removes any bitterness—something I discovered after my first bitter batch.
Toast Nuts Just Before Serving: Keeps them crispy and aromatic.
Dress After Cooling: Dressing warm squash can wilt greens and make the salad soggy.

How to Serve Roasted Butternut Squash Quinoa Salad Recipe

A clear glass bowl holds a salad with three main layers: a bottom layer of light beige quinoa grains scattered throughout, a middle layer of bright green fresh spinach leaves placed on top and mixed in, and a top layer consisting of medium-sized chunks of orange squash, small cubes of red and yellow apple pieces, light beige chickpeas, and whole brown pecan nuts arranged evenly around the salad. Next to the bowl is a small white bowl filled with pecans. The setting includes two vintage silver salad servers placed on a white and red striped cloth, all set on a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Quinoa Salad, healthy fall salads, easy quinoa salad recipes, roasted vegetable salads, nutritious winter salads

Garnishes

I like to finish this salad with a sprinkle of crumbled feta or goat cheese for creamy tang, or some pomegranate seeds for a jewel-like pop of brightness when in season. Fresh herbs like parsley or mint can add an herbal lift that I find refreshing.

Side Dishes

This salad stands beautifully on its own, but I also love pairing it with simple grilled chicken or a warm lentil soup for an extra hearty meal. It’s a fantastic side for any roasted meat or holiday spreads, too.

Creative Ways to Present

For special lunches or dinner parties, I like serving it in hollowed-out acorn squash halves—it looks gorgeous and highlights the roasted squash theme. Another fun idea is layering the salad in clear mason jars for grab-and-go meals or picnics.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and it stays fresh for up to 3 days. The flavors deepen and the texture softens a bit, which I actually enjoy. Just give it a quick toss before serving again.

Freezing

Since the salad has fresh greens and apples, I don’t recommend freezing it. But if you want to prep ingredients ahead, you can freeze roasted butternut squash and cooked quinoa separately—then assemble the salad fresh.

Reheating

If you want to warm it up, I gently reheat just the quinoa and squash together in a skillet or microwave, then toss them with the fresh greens, apples, and dressing. That keeps the salad lively without cooking the delicate ingredients too much.

FAQs

Can I use other grains instead of quinoa in this salad?

Absolutely! While quinoa adds a nice protein punch and texture, you can swap in couscous, bulgur, or even farro if you prefer. Just adjust cooking times accordingly and be mindful of how these grains pair with the rest of the salad textures.
How do I keep the salad from getting soggy?

The key is to let the roasted squash and quinoa cool completely before mixing with the greens and dressing. Also, dress the salad just before serving rather than letting it sit dressed for a long time. That way, the spinach stays fresh and crisp.
Can I make this salad vegan?

This Roasted Butternut Squash Quinoa Salad Recipe is naturally vegan as written. Just ensure your maple syrup and any add-ons like cheese substitutes are vegan-friendly if you choose to add extras.
What’s the best way to store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to three days. Give it a good stir before eating to redistribute the dressing and freshen up the flavors.

Final Thoughts

I absolutely love how this Roasted Butternut Squash Quinoa Salad Recipe manages to be both hearty and light, sweet and tangy, colorful and nourishing all at once. When I first tried roasting butternut squash for salads, I was surprised at how that simple step transformed the whole dish into something really special. My family goes crazy for this one, and I bet yours will too. So next time you want an easy-to-make, crowd-pleasing salad that’s as good for lunch as it is for dinner, give this recipe a whirl—you’ll be so glad you did.