Butternut Squash & Cranberry Quinoa Salad

Prep Time: 20 minutes

Cooking Time: 40 minutes

Yeilds: 4 servings

Category: Grains


  • 3 cups butternut squash, chopped

  • 1 Tbsp. olive oil

  • 1 cup uncooked quinoa (I used rainbow quinoa but any type will do)

  • 1½ cups water

  • ⅓ cup dried cranberries

  • ⅓ cup red onion, fine!y chopped

  • 3 Tbsp. toasted pumpkin seeds

  • salt and black pepper


Balsamic Vinaigrette:

  • ½ cup olive oil

  • ¼ cup balsamic vinegar

  • 1 tsp. honey

  • 1 tsp. Dijon mustard

  • 1 garlic clove, minced


Source: Katya, LittleBroken.com


  • Preheat the oven to 400F.

  • Toss the butternut squash with olive oil in a bowl. Season with salt and pepper. Arrange coated squash on a baking sheet in a single layer. Roast for 25 minutes or until squash is tender and lightly browned.

  • While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 20 minutes.

  • To assemble the salad, combined the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Drizzle with vinaigrette and mix until combined. Season with salt and pepper as needed. Chill in the refrigerator for couple hours and serve.


Balsamic Vinaigrette

  • Whisk all the ingredients in a small bowl until combined. Season with salt and pepper.



© 2023 by Be Well with Deanna Snyder. Proudly designed and created by Deanna Snyder and with  wix.com

  • Wix Facebook page
  • Instagram
  • Pinterest Social Icon
  • YouTube Social  Icon
  • LinkedIn Social Icon

*FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration.  These products are not intended to diagnose, treat, cure or prevent disease.