Butternut Squash Quinoa Salad

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

How to Make Butternut Squash Quinoa Salad

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Preheat oven and prep squash

Preheat your oven to 400°F and line a large sheet pan with parchment paper, if you like easier cleanup.
Peel the butternut squash, remove the seeds, and cut it into small, even 1/2-inch cubes for quick roasting.
Season and roast the squash

In a large bowl, toss the squash cubes with 2 tablespoons olive oil, salt, pepper, and smoked paprika.
Spread the squash in a single layer on the sheet pan and roast for 20 to 25 minutes, stirring once.
The squash is ready when the edges are browned and the centers are tender when pierced with a fork.

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Rinse and cook the quinoa

Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness, then drain well.
Combine the rinsed quinoa, vegetable broth, and bouillon powder in a medium saucepan and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for about 15 minutes, until the liquid is absorbed.
Turn off the heat and let the quinoa sit, covered, for 5 minutes to steam and become fluffy.
Whisk the maple Dijon dressing

In a bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper.
Taste and adjust the seasoning with a pinch more salt, pepper, or vinegar, if you like extra brightness.
Cool the quinoa slightly

Fluff the cooked quinoa with a fork, then spread it in a wide bowl so it cools to warm.
You want the grains just warm, not steaming hot, so the salad does not wilt or get mushy.

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Assemble the salad

Add the roasted squash, warm quinoa, and chopped parsley to a large mixing bowl.
Pour the dressing over the top and gently toss until everything is evenly coated and the flavors are combined.
Taste and add a little more salt, pepper, or vinegar if the salad needs a brighter or bolder flavor.

Substitutions

Butternut squash -> sweet potato: Use the same volume of peeled, cubed sweet potato in place of the butternut squash. It roasts in a similar time and gives the salad a slightly sweeter, creamier bite.
Maple syrup -> honey: Swap the maple syrup for honey in equal amounts if you do not need the salad to be vegan. Honey tastes a bit more floral and less smoky than maple, but it still balances the tangy dressing nicely.
Quinoa -> farro or barley: For a chewier grain salad, replace the quinoa with cooked farro or barley, using about 3 cups cooked. Both grains hold their shape well and make the salad extra hearty for main-course portions.

Tips

Roast on a hot pan: Preheat the empty sheet pan while the oven heats, then add the oiled squash to the hot surface. This helps the cubes caramelize faster and prevents pale, soggy pieces.
Salt the quinoa at the right time: Adding bouillon powder with the broth seasons the grains from the inside and keeps them from tasting bland. Avoid stirring in extra salt until after cooking, since the bouillon is already quite salty.
Use warm ingredients for better flavor: Toss the salad while the quinoa and squash are still warm for the best flavor absorption. Cold grains do not soak up dressing as well and can taste flat.
Chop parsley just before serving: Freshly chopped parsley stays brighter and more fragrant, so wait until the end to cut it. If you prep it early, store it wrapped in a slightly damp paper towel in the fridge.
Serve at room temperature: This salad tastes best just slightly warm or at room temperature, when all the flavors are most noticeable. If it is chilled, let it sit out for 15 minutes before serving.

Energy	406	kcal
Protein	7	g
Total Fat	19	g
Carbohydrates	52	g
Dietary Fiber	7	g

FAQ

Can I make this salad ahead of time for meal prep?: Yes, this salad holds up very well for meal prep. Store it in an airtight container in the fridge for up to four days. For the freshest taste, add the parsley the day you plan to eat it.
How can I keep the quinoa from turning mushy?: Use the broth-to-quinoa ratio in the recipe and avoid stirring the grains while they cook. Let the quinoa steam off the heat, then fluff gently with a fork instead of beating it.
What protein can I add to make this a full meal?: Chickpeas, roasted tofu, or shredded rotisserie chicken all pair nicely with the flavors here. Stir them in with the dressing so the pieces soak up some of the tangy sauce.
Can I serve this salad cold?: Yes, you can serve it cold, but the flavors will be softer and less aromatic. If serving from the fridge, stir in a splash of vinegar and a drizzle of olive oil first.