Roasted Butternut Squash & Quinoa Salad with Maple Dijon Dressing

Hi, I’m Sarah Jansen, a traveler and food blogger. Autumn has always been my favorite season to cook. The markets overflow with rich colors—deep orange squash, ruby cranberries, dark leafy greens—and every ingredient feels like a cozy invitation to gather around the table. This Roasted Butternut Squash & Quinoa Salad is one of those recipes that blends the best of fall produce into a dish that’s hearty yet refreshing. With a maple Dijon dressing to tie it all together, it’s the perfect savory autumn lunch.

Roasted Butternut Squash & Quinoa Salad

This salad is more than just a side—it’s a complete meal in a bowl. Roasted butternut squash brings caramelized sweetness, quinoa adds hearty protein, kale or spinach contributes earthy freshness, and dried cranberries provide tangy bursts. Toasted pumpkin seeds bring crunch, while feta adds creamy saltiness if you’d like an extra layer of richness. Tossed in a simple maple Dijon vinaigrette, every bite is balanced with sweet, savory, and tangy notes. It’s satisfying enough for lunch on its own, yet versatile enough to accompany soup, bread, or roasted meats.

Why This Recipe Works

• Seasonal Flavor Harmony: Butternut squash, cranberries, and maple syrup bring autumn to the forefront.
• Balanced Nutrition: Quinoa provides protein and fiber, while squash offers vitamins and complex carbs.
• Make-Ahead Friendly: Can be eaten warm, at room temperature, or chilled.
• Visually Stunning: Bright orange, green, red, and golden tones create a beautiful seasonal presentation.
• Versatile Use: Works as a main dish, side dish, or even a meal-prep option.

Health Benefits

• Nutrient-Dense: Butternut squash is rich in vitamin A, C, and potassium.
• Protein-Packed: Quinoa provides all nine essential amino acids, making it a complete protein.
• High in Fiber: Supports digestion and keeps you satisfied longer.
• Heart-Healthy Fats: Olive oil and pumpkin seeds deliver good fats for cardiovascular health.
• Immune-Boosting: Autumn produce like kale and squash strengthen immunity for the colder months.

Ingredients

For the Salad

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup quinoa, rinsed and cooked (yields about 3 cups cooked)
• 2 cups shredded kale (or baby spinach)
• ½ cup dried cranberries
• ¼ cup pumpkin seeds (pepitas), toasted
• ½ cup crumbled feta cheese (optional, for richness)

For the Maple Dijon Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

How To Make Roasted Butternut Squash & Quinoa Salad

To prepare this savory autumn salad, start by roasting the butternut squash. Peel, cube, and toss with olive oil, salt, and pepper, then roast until caramelized and tender. Meanwhile, cook the quinoa according to package directions until fluffy. Whisk together the maple Dijon dressing in a small bowl until emulsified. In a large mixing bowl, combine the cooked quinoa, roasted squash, kale, dried cranberries, and pumpkin seeds. Pour the dressing over the mixture and toss gently. Top with crumbled feta before serving. Enjoy warm, chilled, or at room temperature.

Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Spread evenly on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat. Roast for 25–30 minutes, flipping halfway, until golden brown and caramelized.
2. Cook the Quinoa: While the squash roasts, rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups water (or vegetable broth for added flavor). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
3. Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast pumpkin seeds for 2–3 minutes, shaking the pan often until fragrant and lightly golden. Remove from heat.
4. Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust seasonings to preference.
5. Assemble the Salad: In a large bowl, combine quinoa, roasted squash, shredded kale, dried cranberries, and toasted pumpkin seeds. Pour dressing over the salad. Gently toss until all ingredients are coated evenly.
6. Add Finishing Touches: Sprinkle crumbled feta cheese on top for a creamy, savory contrast. Garnish with extra pumpkin seeds or a drizzle of maple syrup if desired.
7. Serve: Enjoy the salad warm, room temperature, or chilled. It makes an excellent autumn lunch, a hearty side dish for dinner, or a colorful holiday salad.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information (per serving, 6 servings)

• Calories: 310
• Protein: 9g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 7g
• Sugar: 8g
• Sodium: 310mg

Serving of Roasted Butternut Squash & Quinoa Salad

This salad is perfect for lunch on its own or as a complement to a heartier meal. Serve warm in autumn for cozy comfort, or enjoy chilled as a refreshing grain bowl. Pair with crusty bread, roasted chicken, or a simple soup for a complete meal. For gatherings, present in a wide ceramic serving bowl and garnish with extra cranberries and pumpkin seeds for color. Its jewel-toned palette makes it an ideal holiday dish—equally at home on Thanksgiving or a casual lunch table.

Pro Tips & Variations

• Make It Vegan: Omit feta or use a plant-based alternative.
• Boost Protein: Add chickpeas, lentils, or grilled chicken.
• Flavor Boost: Roast squash with rosemary or thyme for extra depth.
• Nutty Variation: Swap pumpkin seeds with toasted pecans or walnuts.
• Meal Prep: Keeps well in the fridge up to 3 days; add dressing just before serving to retain freshness.

FAQs

The Bottom Line

This Roasted Butternut Squash & Quinoa Salad with Maple Dijon Dressing captures everything we love about autumn: cozy flavors, warm colors, and nourishing ingredients. It’s versatile enough for a weekday lunch yet impressive enough for holiday gatherings. With its balance of savory squash, hearty quinoa, tangy cranberries, and sweet maple vinaigrette, every bite feels like fall in a bowl.

Whether you’re meal-prepping for busy days or hosting friends for a seasonal feast, this salad is a healthy, hearty, and beautiful addition to your autumn menu.