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Butternut Squash Quinoa Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

This butternut squash quinoa salad features butternut squash, cranberries, apples, and a homemade apple cider vinaigrette and is sure to satisfy!

Course: Main Course, Salad
Cuisine: Mediterranean, Vegetarian
Yield: 6 cups
  • 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
  1. Prepare the dressing. Add the vinegar to a large bowl. Slowly add ¼ cup extra virgin olive oil, whisking continuously. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Recipe Notes

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.