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
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, or barley.
- Butternut Squash: diced pumpkin, sweet potato, acorn squash, or red kuri squash would all make great substitutions.
- Red Onion: substitute diced shallot.
- Fresh Parsley: substitute regular curly parsley, but Italian parsley is more flavorful. We don’t recommend using dried herbs in this recipe; fresh herbs add a brightness that can’t be matched.
- Feta Cheese: substitute goat, 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.
We love getting our oil and vinegar from Enzo’s Table. Click on the picture below to try out dozens of different oils, vinegars, and more!
Recipe Variations
Want a vegan grain salad? Leave out the feta cheese.
Want to add more plant-based protein to this grain salad? Add a cup of drained and rinsed beans.
Need some grain salad recipe inspiration?
Use our grain salad base recipe as a guide, or check out our other grain salad variations!
Equipment Recommendations
Use these kitchen tools for recipe success!
- Cutting Board
- Chef’s Knife
- Fine Mesh Strainer
- 12″ Skillet
- 2.5-quart Saucepan
- Liquid Measuring Cup
- Dry Measuring Cups & Spoons
- Whisk
- Spatula
- Mixing Bowl
- Storage Container
Are Grain Salads Healthy?
This grain salad features quinoa, butternut squash, fresh and dried fruit, and an apple cider vinaigrette – all healthy ingredients!
Quinoa
While we consider quinoa a whole grain due to its nutrient profile and cooking method, it’s actually a pseudo cereal grain! Quinoa is in the same family as Swiss chard and spinach. (1) That said, like other whole grains, quinoa contains fiber, phytochemicals, protein, vitamins, and minerals. Fiber is important for healthy digestion, satiety, blood sugar, cholesterol, and gut bacteria. Phytochemicals help fight off diseases and keep us well. Quinoa has 8 grams of protein per cup and is popular for being a complete plant protein. (2, 3)
Butternut Squash
Butternut squash contains disease-fighting phytochemicals, 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 diseases and control blood sugar levels. (4, 5) When purchasing apple cider vinegar, look for unfiltered varieties “with the mother”.
Serving Suggestions
This butternut squash quinoa salad can be a light meal on its own or a side to another dish, such as roasted fish or simple turkey meatballs. Serve warm or cold.
Storage Recommendations
For best quality, store in an airtight container in the fridge for 3-5 days.
Want more healthy fall recipes?
Check out these easy, healthy 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 1 Tablespoon oil. Once the oil is shimmering, add the diced butternut squash. Stir occasionally at first, then more frequently as the squash browns; cook until tender and lightly brown, (~15 minutes). Add the diced onion during the last 5 minutes of cooking.
- Add butternut squash, onions, and remaining ingredients to the bowl with the slightly cooled quinoa. Using a spatula, fold until well-combined. Season with salt and pepper to taste. Enjoy!
