Butternut Squash Quinoa Salad

This roasted butternut squash quinoa salad captures the essence of autumn in every bite. Combining the natural sweetness of roasted squash and grapes with the nutty texture of quinoa, it offers a warm and wholesome meal that feels both hearty and fresh. It’s perfect for those who want something nutritious yet satisfying as the days grow cooler.

I first made this during a chilly fall weekend and it quickly became a favorite for cozy lunches. The sweet roasted squash always reminds me of walks in the woods surrounded by the vibrant colors of fall.

Ingredients

• Butternut squash: Two cups of butternut squash peeled and diced for sweetness and creaminess choose firm squash with bright orange flesh
• Olive oil: One tablespoon olive oil to aid roasting and add hearthealthy fats extra virgin is best for flavor
• Salt and pepper: One teaspoon salt and fresh ground pepper for seasoning balance use kosher salt if possible
• Red grapes: One cup of red grapes that roast beautifully and burst with juice pick seedless varieties for ease
• Cherry tomatoes: One cup of cherry tomatoes that add mild acidity and color select firm and ripe ones
• Dried cranberries: Half a cup of dried cranberries for tartness and chewy contrast unsweetened varieties work well
• Quinoa: One cup of quinoa washed to remove bitterness opt for organic if available
• Chicken broth: Two cups of low sodium chicken broth used to cook quinoa for more flavor depth
• Feta cheese: Quarter cup feta cheese for tangy creaminess go for a crumbly variety for best texture

Instructions

Preheat the Oven:

Set your oven to 415 degrees Fahrenheit for optimal roasting temperature that caramelizes the squash without drying it out.

Prepare and Roast Butternut Squash:

In a small bowl, toss the diced butternut squash with half a teaspoon of salt and the olive oil. This ensures the squash roasts evenly and develops a rich flavor. Line a rimmed baking sheet with parchment paper to prevent sticking and spread the squash out in a single layer so all pieces roast uniformly. Bake for 40 minutes, turning the squash every 15 to 20 minutes. This periodic tossing encourages even browning and maintains moisture inside the cubes.

Cook the Quinoa:

While the squash roasts, rinse the quinoa under cold water to wash away its natural coating that can taste bitter. Cook the quinoa according to package instructions, substituting water with chicken broth for added savory notes. Fluff the quinoa once cooked and set aside in a bowl.

Roast Grapes and Tomatoes:

About 15 minutes before your squash is done, place the cherry tomatoes and grapes on a small sheet pan without crowding them. Roast until the tomatoes start to wrinkle and the grapes burst, letting their juices intensify. This usually takes about 15 minutes and adds bursts of sweetness and umami to the salad.

Combine Ingredients and Finish:

In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, grapes, and tomatoes. Gently toss everything together so the flavors meld but the textures stay distinct. Sprinkle dried cranberries and crumbled feta cheese on top. Taste and adjust seasoning with salt if needed. Serve warm to enjoy the comforting fall flavors.

My favorite part of this salad is the roasted grapes—they transform from simple fruit into juicy pockets of flavor that contrast beautifully with the earthy squash. I remember making this for a family gathering in early fall and everyone kept going back for seconds. It’s a dish that reminds me of the cozy feeling of fall afternoons and shared meals around the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The salad tastes great cold or gently reheated. If reheating, add the feta after warming to keep its creamy texture.

Ingredient Substitutions

Swap chicken broth with vegetable broth for a vegan version without losing flavor. Use goat cheese instead of feta if you prefer a creamier, tangier cheese. Pumpkin seeds or toasted walnuts add a nice crunch if you want extra texture.

Serving Suggestions

Pair this salad with grilled pork chops or a piece of roasted chicken for a complete meal. It also works well as a hearty side dish alongside soups or stews. For a light lunch, add a handful of mixed greens or arugula right before serving.

This salad highlights autumn flavors with minimal fuss. It’s equally delicious warm or chilled.

Your Recipe Questions Answered

→ What is the best way to roast butternut squash?

Peel and dice the squash into uniform pieces, toss with olive oil, salt, and arrange in a single layer on a lined baking sheet. Roast at 415°F, tossing every 15-20 minutes until golden and tender, about 40 minutes total.

→ Can I substitute chicken broth in cooking quinoa?

Yes, using low sodium chicken broth instead of water adds a subtle savory depth to the quinoa, enhancing the overall flavor of the dish.

→ What fruits complement roasted butternut squash well?

Red grapes and cherry tomatoes roast beautifully alongside butternut squash, offering a balance of sweetness and acidity that elevates the dish.

→ How can I add more texture to this quinoa salad?

Adding toasted nuts like walnuts or roasted pumpkin seeds introduces a satisfying crunch and additional richness to the salad.

→ Is this dish suitable for vegetarian diets?

Absolutely, it’s a vegetarian-friendly combination featuring plant-based ingredients and dairy through feta cheese. For vegan options, omit the cheese or substitute with a plant-based alternative.