Butternut Squash Quinoa Salad
45 min
|
easy
|
vegan,
vegetarian
Recipe by Eunice
Introduction
No bland quinoa here; we simmer it in vegetable broth with a touch of bouillon and toss it with smoky roasted butternut squash so every bite hits.
Finished with a maple Dijon apple cider dressing and fresh parsley, it is clutch for meal prep, potlucks, or a Thanksgiving side, staying bright and satisfying without weighing you down.
Ingredients (4 servings)
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Ingredients
- 1 cup quinoa white quinoa 0.41 lb
- 2 cups vegetable broth vegetable broth 1 lb
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- 3 cups butternut squash, peeled, cubed (about 1 small squash) butternut squash 1.36 lb
- 2 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
Ingredients for the Dressing:
- 3 Tbsp olive oil olive oil
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- 1 tsp pure maple syrup pure maple syrup 0.33 Tbsp
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Butternut Squash Quinoa Salad
-
Heat oven and prep squash
Set the oven to 425 F and place a large sheet pan inside to preheat.
Toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
-
Roast the squash
Spread the seasoned squash on the hot pan in a single layer with space between cubes.
Roast 22 to 28 minutes until tender with deep caramelized edges, flipping once halfway.
-
Rinse and cook the quinoa
Rinse quinoa under cool water in a fine mesh strainer until the water runs mostly clear.
Add rinsed quinoa, 2 cups vegetable broth, and 1 teaspoon bouillon powder to a pot, bring to a boil, then cover and simmer on low 15 minutes.
Turn off heat and rest covered 5 minutes, then uncover and fluff with a fork.
If your broth is very salty, use 1/2 teaspoon bouillon instead.
-
Make the dressing
Whisk 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1 teaspoon maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until glossy and emulsified.
-
Dress and assemble
Toss warm quinoa with half the dressing so it absorbs flavor without getting greasy.
Fold in roasted squash and chopped parsley, then add remaining dressing to taste.
Taste and adjust with a pinch of salt or a splash of vinegar if needed.
-
Rest and serve
Let the salad sit 5 minutes so flavors settle and the quinoa drinks up the dressing.
Serve warm or at room temperature.
Substitutions
- Butternut squash -> Sweet potato
- Sweet potato cubes roast to the same creamy interior with lightly caramelized edges, bringing a similar earthy sweetness that plays well with smoked paprika.
- Quinoa -> Millet
- Millet stays gluten free and delivers a tender, slightly nubbly bite that soaks up the dressing beautifully without turning mushy.
- Smoked paprika -> Chipotle powder
- Chipotle adds smoke plus a gentle heat, giving the salad a sultry kick while keeping the flavor profile warm and cozy.
Tips
- Preheat the pan for better browning
- A hot sheet pan sears the squash on contact so you get caramelized edges instead of steamed cubes.
- Rinse and fluff your quinoa like a pro
- Rinsing removes bitterness from saponins and the rest period loosens the grains for a light, fluffy texture.
- Season while warm for maximum flavor
- Tossing warm quinoa with dressing helps the grains absorb seasoning evenly so the salad tastes seasoned from the inside out.
- Keep your cut size consistent
- Aim for 3/4 inch squash cubes so everything cooks through at the same time and you avoid burnt tips with raw centers.
- Mind the salt with bouillon and broth
- Broths vary, so taste and dial bouillon down if your broth is already seasoned to avoid a heavy-handed salt bomb.
- Convection or broiler for extra color
- If the squash is tender but pale, finish 1 to 2 minutes under the broiler, watching closely so it does not scorch.
Nutrition Facts *
| Energy | 306 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 19 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my quinoa soggy or clumpy?
- You likely used too much liquid or skipped the rest period, so the grains did not set and release steam evenly; stick to 2 cups liquid per cup quinoa, simmer gently, then rest covered 5 minutes before fluffing.
- My squash will not brown, what gives?
- Crowding traps steam and blocks browning, so spread the cubes with space on a preheated pan and avoid stirring more than once.
- The dressing tastes too sharp, how do I fix it?
- Whisk in another teaspoon of olive oil and a small drizzle of maple to soften the edges, then re-season with a pinch of salt to keep it balanced.
- Can I make this ahead?
- Yes, keep components separate up to 3 days in glass containers and dress just before serving, or dress lightly and refresh with a splash of vinegar and oil to wake it up.
- Can I use frozen butternut squash?
- Yes, roast from frozen on a preheated pan without thawing and expect a softer texture with slightly less browning, or finish under the broiler for color.
- How do I turn this into a full meal?
- Toss in crispy roasted chickpeas or toasted pepitas for crunch and protein, or add crumbled feta if dairy is welcome.
Serving Suggestions
This salad loves a handful of toasted pepitas for crunch and a sprinkle of crumbled feta for a salty pop, or swap in pomegranate arils if you want juicy bursts of color.
For a plate that eats like dinner, serve it over arugula with a squeeze of lemon and pair with grilled salmon or a pan of spiced chickpeas.
More pairings:
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