A vibrant and hearty dish, Roasted Butternut Squash Quinoa Salad combines nutty quinoa, tender roasted squash, sweet cranberries, and crunchy pumpkin seeds with tangy feta and pomegranate seeds. Drizzled with pomegranate molasses, this salad is a perfect balance of flavors and textures for a healthy meal or side dish.
Why You’ll Love This Recipe
- Nutrient-Packed: Loaded with vitamins, fiber, and protein, it’s a wholesome and satisfying choice.
- Colorful and Festive: A visually stunning dish that’s perfect for holiday tables or everyday meals.
- Versatile: Serve it warm, cold, or at room temperature, making it ideal for meal prep or potlucks.
- Easy to Prepare: Simple steps with readily available ingredients.
- Gluten-Free and Vegetarian: Suitable for a variety of dietary preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- butternut squash, cubed
- olive oil
- quinoa
- chicken stock or vegetable stock
- dried cranberries
- Italian parsley, chopped
- scallions, thinly sliced
- roasted salted pumpkin seeds
- feta cheese
- fresh pomegranate seeds
- salt and pepper
- pomegranate molasses
Directions
Step 1: Roast the Butternut Squash
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spread the cubed butternut squash on the sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast for 25–30 minutes, stirring occasionally, until tender and caramelized.
Step 2: Cook the Quinoa
- Heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the quinoa and toast for 3–4 minutes, stirring frequently.
- Add the chicken or vegetable stock and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the liquid is absorbed.
- Remove from heat and let rest for 5 minutes. Fluff with a fork.
Step 3: Assemble the Salad
- Transfer the cooked quinoa to a large serving bowl.
- Gently fold in the roasted butternut squash, dried cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds.
- Season to taste with salt and pepper. Drizzle with pomegranate molasses just before serving.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegan Option: Replace feta cheese with a plant-based cheese or omit it altogether.
- Nutty Addition: Add toasted walnuts or pecans for extra crunch.
- Grain Swap: Substitute quinoa with farro, couscous, or brown rice.
- Herb Substitutions: Try mint or cilantro instead of parsley for a different flavor profile.
- Dressing Alternatives: Use balsamic glaze or a honey-lemon vinaigrette in place of pomegranate molasses.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Enjoy cold or gently warm in a skillet over low heat, adding a splash of stock if needed.
- Make-Ahead Tip: Assemble the salad without the molasses and store. Add the molasses just before serving for the freshest taste.
FAQs
Can I use frozen butternut squash?
Yes, but thaw and pat dry the squash to avoid excess moisture before roasting.
Is pomegranate molasses necessary?
It adds a unique tangy flavor, but balsamic glaze or a mix of honey and lemon juice works as a substitute.
How do I make this recipe vegan?
Simply omit the feta cheese or use a vegan cheese alternative.
Can I serve this salad warm?
Yes, it’s delicious warm, making it ideal for cooler seasons.
What protein can I add to make it a main dish?
Grilled chicken, shrimp, or chickpeas are excellent options.
Can I use another type of squash?
Yes, acorn or kabocha squash can be used instead of butternut squash.
How do I prevent the quinoa from being mushy?
Toast the quinoa before adding the liquid, and use a 2:1 liquid-to-quinoa ratio.
Can I replace the pumpkin seeds?
Yes, sunflower seeds or chopped nuts like almonds or walnuts work well.
How do I cut a butternut squash easily?
Use a sharp knife to peel the squash, slice it in half, scoop out the seeds, and dice into cubes.
Can I freeze the salad?
Freezing is not recommended as the texture of the roasted squash and quinoa may become watery when thawed.
Conclusion
Roasted Butternut Squash Quinoa Salad is a nutritious and flavorful dish that’s perfect for any occasion. Packed with vibrant ingredients and drizzled with tangy pomegranate molasses, this salad is as beautiful as it is delicious. Whether served as a side dish or a light meal, it’s sure to impress your guests and family alike. Enjoy this wholesome recipe today!
Print
Roasted Butternut Squash Quinoa Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad, Side Dish
- Method: Roasting and Simmering
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Roasted Butternut Squash Quinoa Salad is a vibrant mix of flavors and textures featuring roasted squash, quinoa, cranberries, pumpkin seeds, and feta, finished with a drizzle of pomegranate molasses. Perfect for a healthy lunch or side dish! Keywords: Roasted Butternut Squash Quinoa Salad, quinoa salad recipe, healthy squash salad.
Ingredients
- 1 small butternut squash (about 3 cups), cubed into 1/2-inch pieces
- 4 tablespoons olive oil, divided
- 1 cup quinoa
- 2 cups chicken stock or vegetable stock
- 1/2 cup dried cranberries
- 1/3 cup chopped Italian parsley
- 1/3 cup thinly sliced scallions
- 1/2 cup roasted salted pumpkin seeds
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh pomegranate seeds
- Salt and pepper, to taste
- Pomegranate molasses (or substitute balsamic glaze)
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast for 25–30 minutes, stirring occasionally, until tender and slightly caramelized.
Step 2: Cook the Quinoa
- Heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the quinoa and toast for 3–4 minutes, stirring often.
- Add chicken or vegetable stock and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15–20 minutes until the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Step 3: Assemble the Salad
- Transfer the cooked quinoa to a large serving bowl. Add roasted butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds.
- Season with salt and pepper to taste. Drizzle with pomegranate molasses or balsamic glaze.
Notes
- Pomegranate Molasses Substitute: Use balsamic glaze for a similar tangy sweetness.
- Make Ahead Tip: If preparing in advance, hold off on adding pomegranate molasses until just before serving. Store in an airtight container in the refrigerator for up to 2 days.
- Add roasted chickpeas or grilled chicken for extra protein.
Nutrition
- Serving Size: 1
- Calories: 373 kcal
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