Butternut Squash Quinoa Salad

This nourishing butternut squash quinoa salad is my go-to dish for cozy fall dinners and big holiday potlucks. It is brightly flavored from a tangy vinaigrette and packed with hearty roasted vegetables, crunchy chickpeas, fresh herbs and toasty pepitas. Whether you are feeding a crowd or meal prepping lunches for the week, this plant-based salad always delivers satisfying texture and vibrant taste.

I first made this salad when searching for a satisfying but not heavy centerpiece for a vegan friendsgiving. Now I find myself looking forward to leftovers and it is a staple in my lunchbox rotation.

Ingredients

• Dried quinoa, rinsed, for a fluffy base: Choose white or tricolor quinoa for color and make sure it is well rinsed to remove bitterness
• Garlic powder in the quinoa keeps the base flavorful without extra effort: Use fresh from a new jar for best flavor
• Butternut squash, peeled and cubed, brings sweet creaminess: Shop for squash that feels heavy for its size and has firm matte skin
• Red onion adds color and gentle sharpness: Pick firm onions without soft spots
• Oil for roasting helps everything caramelize: Use olive or avocado oil for best flavor
• Ground cumin and dried thyme, earthy and aromatic, elevates the veggies: Look for freshly ground cumin for the biggest fragrance
• Salt and pepper to balance the sweet and earthy notes: Use kosher salt and fresh cracked pepper for the brightest finish
• Canned chickpeas for crunch and plant-based protein: Dry before roasting for max crispness
• Smoked paprika on the chickpeas adds a welcome hint of smoky depth: The smoked style really shines here
• Apple cider vinegar brings tang and acidity to the dressing: Choose raw and unfiltered for bonus nutritional perks
• Maple syrup lightly sweetens the vinaigrette: Use pure maple syrup for the best taste
• Grainy Dijon mustard adds subtle heat: Select your favorite stone ground brand
• Fresh garlic in the dressing for bite and aroma: Use a Microplane or press for best results
• Olive oil gives the dressing body and richness: Use a fruity extra virgin oil for flavor
• Chopped parsley, fresh flavor and a bright green note: Go for broad leaf parsley if possible
• Kale or baby spinach packs in extra greens: Use kale for crunch, baby spinach for a softer result
• Toasted pumpkin seeds bring crunch and a nutty finish: Toast just until fragrant and brown

Step-by-Step Instructions

Cook the Quinoa:

Rinse quinoa under cold water and drain well Add to a medium saucepan with 1 and a half cups water salt and garlic powder Bring to a boil over medium high heat then lower the heat to the lowest setting Cover and cook for 13 to 15 minutes until the quinoa is tender and all the water is absorbed Remove from heat keep covered and let steam for 5 minutes before fluffing with a fork This technique ensures fluffy and not mushy grains

Roast the Butternut Squash and Red Onion:

Place the cubed squash and sliced onion on a large baking sheet Drizzle with oil and sprinkle with cumin thyme salt and pepper Toss everything well so all pieces are coated Spread out into a single layer for even caramelization Roast in the middle rack of a preheated 425 degree oven for 25 to 28 minutes tossing halfway through Roasted squash should be golden and fork tender while onions are slightly browned and meltingly sweet

Roast the Chickpeas:

Pat rinsed chickpeas thoroughly dry with a towel before spreading onto a separate baking sheet Drizzle with oil sprinkle with garlic powder smoked paprika salt and pepper Toss until the chickpeas are shiny and well coated Roast on the upper oven rack for 20 to 22 minutes tossing halfway through Roast until crispy on the outside with a little pop inside

Make the Dressing:

In a large bowl whisk together apple cider vinegar maple syrup Dijon mustard grated garlic and olive oil Season to taste with salt and pepper Whisk briskly until fully combined The vinaigrette should be a nice emulsion that clings to salad leaves

Assemble the Salad:

To your bowl of dressing add the fluffy quinoa chopped kale or spinach parsley roasted veggies and half of the crispy chickpeas Season again lightly with salt and pepper Gently mix until every bite gets some dressing and fresh greens The warm squash will help wilt the kale just enough for the perfect texture

Serve and Finish:

Transfer the dressed salad to a serving bowl or platter Top with the rest of the crispy chickpeas and the toasted pumpkin seeds for an irresistible crunch I always eat some straight out of the mixing bowl because the aroma is impossible to resist

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The star for me is always the butternut squash I love how the roasting brings out a honeyed flavor and how it soaks up vinaigrette My family now asks for double squash whenever I make this for gatherings For us salad night always includes everyone sampling the roasted veggies right off the tray before it even hits the table

Storage Tips

Store any leftovers in a tightly sealed container in the refrigerator up to four days The salad does not get soggy and is even better after the flavors meld You can enjoy it straight from the fridge or reheat gently in the microwave until just warm to revive the roasted flavors

Ingredient Substitutions

Feel free to swap out kale for baby spinach or arugula for a spicier bite Sweet potato works just as well as butternut squash if that is what you have Try swapping the pumpkin seeds for sunflower seeds or even some toasted slivered almonds for extra crunch

Serving Suggestions

This hearty salad is filling enough to serve as a meal all on its own but it also makes a colorful side dish for roasted chicken grilled fish or even as part of your holiday table I love to top it with a scoop of hummus or a dollop of plain Greek yogurt for a little extra creaminess

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Cultural Context

Quinoa is an ancient grain from the Andes celebrated for its nutritional punch and versatility Pairing it with roasted vegetables and bold vinaigrette is a decidedly modern twist inspired by my favorite café salads It is the sort of dish you find at vibrant potlucks and wellness-focused gatherings always disappearing fast

Commonly Asked Questions

→ How do you cook quinoa for this dish?

Rinse quinoa, then cook with water, salt, and garlic powder until tender and water is absorbed. Let rest before fluffing with a fork.

→ How should butternut squash be prepared?

Peel, cube, then roast with red onion, oil, cumin, thyme, salt, and pepper until golden and tender.

→ How do I achieve crispy chickpeas?

Toss drained chickpeas with oil, garlic powder, smoked paprika, salt, and pepper. Roast on a baking sheet until crisp, tossing halfway through.

→ What greens work best for the base?

Thinly sliced kale or baby spinach both add great texture and flavor to the salad base.

→ Can the salad be made in advance?

Yes, it keeps well refrigerated up to four days. Enjoy chilled or gently reheated if you prefer it warm.