This simple butternut squash quinoa salad combines roasted squash, crispy sweet apples, toasted pecans and greens for a hearty and delicious meal-sized salad.

Overhead view of butternut squash quinoa salad in glass bowl

This butternut squash quinoa salad is all about the fall produce. The sweet and tender roasted butternut squash pairs perfectly with the crisp apples; along with the toasted pecans, the apples add a much-needed crunch to this simple fall quinoa salad. Plus, with those little specks of red from the skins, it makes the salad pop with color! Doesn't it look festive!?

Why You’ll Love This Butternut Squash Quinoa Salad

A salad worth getting excited about. This fall quinoa salad is not your average lackluster greens and dressing. It’s something you’ll find yourself craving—it’s that delicious!
Easily customizable. Feel free to add in your favorite protein, swap out the pecans for almonds or walnuts, or toss in some dried cranberries for a touch of sweetness. You can make this salad your own!
Great for parties and for weeknights. This butternut squash quinoa salad is versatile! It’s delicious and fancy enough for a holiday meal, but I also love having it as a light weeknight dinner.

Ingredients for fall quinoa salad in glass bowl

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Quinoa – Here are some additional tips on how to cook quinoa.
Butternut squash – You can buy pre-cut squash from the produce section for a shortcut.
Spinach or chopped kale – Or another fall green you like! Shredded Brussels sprouts would be fantastic too.
Apple
Chickpeas – For a protein boost. (Cooked green or brown lentils would also be excellent!)
Pecans
Dressing – Olive oil, ACV, lemon juice, maple syrup, cinnamon, sage, salt and pepper.

Roasted butternut squash for quinoa salad

How to Make Butternut Squash Quinoa Salad

Roast the squash. Toss the squash with olive oil and season with pepper. Roast in a 400ºF oven for 30 to 40 minutes, flipping halfway through the cooking time.
Cook the quinoa. Add it to 2 cups of boiling water and simmer for 8 to 10 minutes.
Prep the add-ins. Chop the apple and pecans, then toast the pecans.
Assemble. Let the squash and quinoa cool for 15 minutes, then toss them with the greens, apple, chickpeas, and nuts.
Dress it. Whisk together the dressing ingredients, pour over the salad, and toss again.

Tips for Success

Cut the squash into even pieces. This ensures that they’ll all finish roasting at the same time and every piece will be perfectly tender and caramelized.
Don’t use soggy quinoa. Quinoa should be light and fluffy, not mushy. Be sure to cook it until it absorbs almost all of the water, and let it rest for a few minutes to absorb the rest before fluffing with a fork.
Make it ahead. If you’re planning to serve this butternut squash quinoa salad at a gathering, prepare all the components in advance but keep them separate until just before serving. If this isn’t an option (if you’re bringing the salad to someone else’s house, for example), at least store the greens and dressing separate from the other components.

Overhead view of butternut squash quinoa salad in bowl

Variations

Switch up the squash. You can use other varieties of squash like delicata, honeynut, or kabocha. Each brings a slightly different flavor to the table!
Add more protein. For a heartier meal, add grilled chicken, tempeh bacon, or crispy baked tofu.
Roast the apples. Try roasting the apples along with the squash for a more caramelized flavor and tender apples instead of crisp.

How to Store Leftovers

Transfer leftover butternut squash quinoa salad to an airtight container and keep it in the refrigerator for up to 3 days. If you use spinach in this salad, you can expect that it will wilt a bit in the fridge. You can enjoy leftovers cold or warm them up in the microwave.

Fall quinoa salad with butternut squash in bowl

More Healthy Fall Side Dishes to try

Prep: 10

Cook: 35

Total: 45

Ingredients

1 cup dry quinoa
5 cups chopped butternut squash from 1 small squash, or the neck of 1 medium
4 cups spinach or chopped kale
1 medium apple
1 15 oz can chickpeas, rinsed and drained
1/2 cup pecans
3 tablespoons olive oil divided
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon dried sage
Salt + pepper to taste

Instructions

Preheat the oven to 400ºF.
Toss the chopped butternut squash in one tablespoon of olive oil in a medium bowl and add pepper for extra flavor. Place the coated squash on a baking sheet and let them roast for 30 – 40 minutes, flipping half way through.
Once you flip the squash, start your quinoa. Bring 2 cups of water to boil, add your dry quinoa and let simmer for 8 – 10 minutes.
While the squash and quinoa are cooking, prepare your apple and pecans. Core the apple first then chop it into mini bite size pieces. Chop your pecans and toast them in a toaster over or small fry pan.
Allow the squash and quinoa to cool for 15 minutes before assembling the salad. Add quinoa, squash, spinach, apple, chickpeas and pecans into a large bowl and toss together.
Whisk together the remaining ingredients, pour over the salad and toss again to coat. Serve immediately.

Nutrition

cuisine: American

course: Salad