Learn How to Make the Base Recipe
This is a variation of our grain salad base recipe. Quinoa is a versatile grain; it’s as easy to make as rice, has great texture, and is full of fiber and protein. This butternut squash quinoa salad features fall flavors and would be a great addition to a healthy Thanksgiving table!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Quinoa Salad
Never cooked quinoa before? There’s a first time for everything! Use our fluffy quinoa base recipe for more guidance.
For extra flavor, toast the quinoa in the pot before adding the water.
To speed up prep time, use pre-chopped butternut squash.
Be sure to toast the pecans for best flavor.
Ingredient Substitutions
- Quinoa: any whole grain will work, but we don’t recommend using oats. Choose intact whole grains that keep their shape – brown rice, farro, wild rice, bulgur, wheat berries, or barley.
- Butternut Squash: diced pumpkin, sweet potato, acorn squash, kabocha squash, or red kuri squash all make great substitutions.
- Red Onion: substitute shallot.
- Fresh Parsley: substitute regular curly parsley, but note that Italian parsley is more flavorful. Chives would also work. We don’t recommend using dried herbs in this recipe; fresh herbs add a brightness that can’t be matched.
- Feta Cheese: substitute goat, blue, parmesan, or asiago cheese.
- Cranberries: substitute any dried fruit. Dice larger dried fruits such as prunes, apricots, or figs into smaller pieces.
- Pecans: any toasted nut will work. Use sliced, slivered, or chopped nuts for best texture.
- Vinaigrette: any vinaigrette dressing can work, but keep in mind the flavor you’re trying to achieve. If using store bought vinaigrette, select a kind with ingredients that you recognize. Use our ingredient guide for direction.
Recipe Variations
Want a vegan grain salad? Leave out the feta cheese.
Want more plant-based protein in this grain salad? Add a cup of drained and rinsed garbanzo beans.
Want some grain salad recipe inspiration?
Use our grain salad base recipe as a guide, or check out these tasty variations!
Grain Salad Base Recipe
Pesto Quinoa Salad
Sweet Potato Quinoa Salad
Mediterranean Barley Salad
Warm Farro Salad with Spring Vegetables
Equipment Recommendations
Use these kitchen tools for recipe success!
- Cutting Board
- Chef’s Knife
- 3-quart Saucepan
- 12″ Skillet
- Dry Measuring Cups & Spoons
- Whisk
- Mixing Bowl
- Storage Container
- Spatula
Find all of our favorite kitchen tools here!
Are Grain Salads Healthy?
This grain salad features quinoa, butternut squash, fresh and dried fruit, and an apple cider vinaigrette – all healthy ingredients!
Quinoa
Quinoa is technically a pseudo cereal grain, but because it is nutritionally comparable to whole grains, we group it alongside brown rice, farro, millet, etc. It is a unique plant food because it is a complete protein, which means it contains all 9 of the essential amino acids we need to get from food. Further, quinoa has a higher protein-to-carbohydrate ratio compared to other grains.
Whole grains such as quinoa are good sources of fiber, phytonutrients, vitamins, and minerals. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Phytonutrients work as antioxidants to help fight off diseases and keep us well.
Butternut Squash
Butternut squash contains disease-fighting phytonutrients, vitamins, and minerals. Different colored vegetables provide different benefits; consuming a variety of colors is ideal.
Fresh & Dried Fruit
Fresh and dried fruits contain carbohydrates, vitamins, minerals, and antioxidants. Dried cranberries usually contain added sugar to counteract their bitterness, which is okay. Do not purchase low-sugar varieties, as these contain artificial sweeteners.
Apple Cider Vinaigrette
A healthy apple cider vinaigrette dressing adds flavor and nutrition. Extra virgin olive oil provides heart-healthy fats. Vinegar provides probiotics, vitamins, minerals, acids, and antioxidants. These nutrients may help fight disease and control blood sugar levels. When purchasing apple cider vinegar, look for unfiltered varieties “with the mother”.
Learn more about health benefits of different foods and ingredients in our book, To Your Taste!
Serving Suggestions
Served warm or cold, this butternut squash quinoa salad can be a light, plant-forward meal on its own. It’s also a great side to another dish, such as roasted fish or simple turkey meatballs to make a beautiful Whole Life Plate.
Storage Recommendations
Want grain salads for lunch all week? Store in an airtight container in the fridge for 3-5 days for best quality.
Want more healthy fall recipes?
Check out these easy recipe ideas!
Roasted Sweet Potato and Banana Casserole
Apple Cinnamon Granola Clusters
Butternut Squash Quinoa Salad
Ingredients
- 2 Tablespoons apple cider vinegar
- ¼ cup + 1 Tablespoon extra virgin olive oil
- 1 cup quinoa
- 1 ½ cups water
- 1 cup butternut squash, diced ½"
- ¼ small red onion, diced (~¼ cup)
- ¼ cup chopped fresh parsley
- ¼ cup crumbled feta cheese
- ¼ cup dried cranberries
- 1 medium apple, diced (~1 cup)
- ¼ cup toasted chopped pecans
- Salt & pepper to taste
Instructions
- Prepare the dressing. Add the vinegar to a large bowl. Slowly add ¼ cup extra virgin olive oil, whisking continuously. Set aside.
- Using a fine-mesh strainer, rinse and drain quinoa. Place in a pot with water and a pinch of salt. Bring to a boil over high heat.
- Reduce heat, cover, and simmer until the liquid is absorbed (~15 minutes). Look for a white ring that pops out when the quinoa is cooked. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and transfer to the bowl with dressing.
- While the quinoa is cooking, heat a sauté pan over medium heat. Add remaining oil. Once the oil is shimmering, add the diced butternut squash. Stir occasionally at first, then more frequently as the squash browns, ~10 minutes. Add the diced onion and cook for 5 more minutes, or until the squash is tender and the onion is translucent.
- Add butternut squash, onions, and remaining ingredients to the bowl with the slightly cooled quinoa. Using a spatula, fold until well-combined. Add salt and pepper to taste. Enjoy!
Notes
Nutrition
FAQ Questions:
Can I serve this quinoa salad warm or cold?
Absolutely! It’s delicious both ways. Serve it warm for a cozy fall meal or chilled as a refreshing make-ahead lunch or side dish.
Do I need to rinse quinoa before cooking?
If your quinoa isn’t labeled as pre-rinsed, it’s a good idea to rinse it under cold water. This helps remove its natural coating (called saponin), which can give quinoa a slightly bitter taste.
Is this Fall Harvest Quinoa Salad gluten-free?
Can I make this recipe vegan?
Yes! Simply omit any cheese or replace it with your favorite dairy-free alternative. If the dressing contains honey, substitute it with maple syrup or agave nectar.
What protein can I add to make it a complete meal?
This salad pairs well with grilled chicken, turkey, salmon, shrimp, roasted chickpeas, or baked tofu. Any of these additions will make it more filling while keeping the fall flavors intact.
This Post Has 4 Comments
I loved this dish with the variations of Farro, sweet potato and cherries. I look forward to making this over and over!
Thanks Kelly! So glad you liked it 🙂
Fresh, fruity, and filling!
Love the alliteration…our kind of review! And it’s also fast 😉