This quinoa salad with roasted squash and cranberries balances warm, caramelized squash with bright, tart berries and nutty quinoa. It smells of sweet roasted squash and toasted walnuts, and it offers a pleasing mix of fluffy grains, soft roasted cubes, crisp red onion, and crunchy walnuts. It’s an easy, colorful dish that works as a main or a side and is perfect for cozy dinners or potlucks. For a different quinoa-based bowl idea, see this quinoa beet arugula salad that also pairs grains with bold flavors.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 390 kcal
- Protein: 10 g
- Carbohydrates: 54 g
- Fat: 14 g
- Fiber: 6 g
- Sugar: 12 g
- Sodium: 420 mg
Why Make This Quinoa Salad with Roasted Squash & Cranberries
This salad is simple, seasonal, and full of contrasts: sweet roasted squash, tart cranberries, nutty quinoa, and crunchy walnuts. It comes together with minimal hands-on work, and the flavors develop as it cools. The mix of textures makes every bite satisfying — soft cubes, fluffy quinoa, and crunchy nuts. It’s great for weeknight meals, lunch prep, or as a colorful side for holiday gatherings.
How to Make Quinoa Salad with Roasted Squash & Cranberries
This salad is built in a few straightforward steps: roast the squash, cook the quinoa, toss with add-ins, and finish with greens and toppings. Roasting brings out the squash’s natural sweetness, while quinoa adds a light, nutty base. A touch of maple syrup helps balance tart cranberries, and feta (if using) adds creaminess and salt.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium butternut squash, peeled and cubed
- 1 cup cranberries (dried or fresh)
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
- 2 cups mixed greens or spinach
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts, chopped (optional)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces so they roast evenly. Dice the red onion and chop the walnuts if using.
Step 2: Roasting the Squash
Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Spread in a single layer and roast for about 25–30 minutes, turning once, until the squash is tender and golden at the edges. You’ll smell a sweet, caramelized aroma when they’re ready.
Step 3: Cooking the Quinoa
While the squash roasts, rinse the quinoa under cold water to remove any bitterness. Bring 2 cups vegetable broth to a boil, add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 4: Mixing and Finishing
In a large bowl, combine the cooked quinoa, roasted squash, cranberries, diced red onion, and maple syrup if using. Drizzle the remaining 1 tablespoon olive oil, add the rest of the salt and pepper to taste, and toss gently. Serve the mixture over 2 cups mixed greens or spinach and top with feta cheese and chopped walnuts if desired.
How to Serve Quinoa Salad with Roasted Squash & Cranberries
Serve warm over a bed of fresh greens for a light meal, or chill the quinoa mixture and use it as a side. It pairs well with roasted chicken, grilled fish, or as part of a vegetarian spread. For a heartier main, add chickpeas or roasted tofu. Garnish with extra walnuts and a squeeze of lemon for brightness.
How to Store Quinoa Salad with Roasted Squash & Cranberries
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep greens separate if you prefer them fresh and crisp.
- Freezer: The roasted squash and quinoa can be frozen separately for up to 2 months; thaw overnight in the fridge and then combine with fresh add-ins.
- Reheating: Gently reheat portions in the microwave or on the stove. Add a splash of broth or olive oil to refresh the texture.
Expert Tips for Perfect Quinoa Salad with Roasted Squash & Cranberries
- Even cubes: Cut squash into uniform pieces so they cook evenly and caramelize at the same rate.
- Rinse quinoa: Rinsing removes the natural coating (saponin) that can taste bitter.
- Toast the walnuts: Lightly toast walnuts in a dry pan for 2–3 minutes to boost flavor and crunch.
- Balance sweetness: Taste before adding maple syrup — dried cranberries can be quite sweet, so adjust accordingly.
- Make ahead: Roast the squash and cook the quinoa a day ahead to speed assembly; mix just before serving for best texture.
Delicious Variations
- Grain swap: Use farro, brown rice, or couscous instead of quinoa.
- Nut-free: Replace walnuts with pumpkin seeds or sunflower seeds for crunch.
- Cheese options: Swap feta for goat cheese or omit dairy for a vegan salad.
- Herb boost: Add chopped parsley, mint, or cilantro for fresh herbal notes.
- Protein add-ins: Stir in cooked chicken, chickpeas, or crumbled tempeh to make it more filling.
Frequently Asked Questions
Q: Can I use frozen squash?
A: Yes. Thaw and pat dry before roasting, or roast from frozen but add a few extra minutes to achieve browning.
Q: Should I cook quinoa in water or broth?
A: Cook in vegetable broth for more flavor. Water works fine too; add a pinch of salt.
Q: Can I make this salad vegan?
A: Yes — omit the feta and use maple syrup for sweetness. Add extra nuts or chickpeas for protein.
Q: How do I prevent quinoa from being mushy?
A: Use the correct liquid ratio and don’t overcook. Once liquid is absorbed, let it sit covered for 5 minutes, then fluff gently.
Q: Are fresh cranberries okay to use?
A: Yes. Fresh cranberries are tart—if using them, consider adding a touch more maple syrup or a quick sauté with a little sugar to soften them.
Q: Can I serve this salad warm?
A: Absolutely. Serve the quinoa and squash warm over fresh greens for a cozy meal, or chill it for a refreshing cold salad.
Conclusion
This Quinoa Salad with Roasted Squash & Cranberries is a cozy, colorful dish that’s easy to make and full of contrasts—sweet, tart, nutty, and bright. It’s flexible for meal prep, parties, or weeknight dinners, and it stores well so you can enjoy leftovers. For another take on quinoa paired with seasonal ingredients, check out this Butternut Squash and Cranberry Quinoa Salad – Little Broken for more inspiration. Enjoy experimenting and make the salad your own!
Print
Quinoa Salad with Roasted Squash & Cranberries
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful and flavorful salad featuring roasted butternut squash, tart cranberries, and nutty quinoa, perfect for a main or side dish.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium butternut squash, peeled and cubed
- 1 cup cranberries (dried or fresh)
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
- 2 cups mixed greens or spinach
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces.
- Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 25–30 minutes, turning once, until tender and golden.
- While the squash roasts, rinse quinoa under cold water. Bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- In a large bowl, combine cooked quinoa, roasted squash, cranberries, diced red onion, and maple syrup if using. Drizzle with remaining olive oil, add salt and pepper to taste, and toss gently. Serve over mixed greens or spinach, topped with feta and walnuts if desired.
Notes
Ensure even-sized squash cubes for even roasting. Rinse quinoa to remove bitterness and adjust sweetness based on cranberries’ tartness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 12g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
