Vibrant Vegan Butternut Squash and Quinoa Salad
I love how versatile quinoa is, and this salad became a favorite after a trip to the farmer’s market, where I found the freshest butternut squash. It's an easy, satisfying meal that feels like fall in every bite.
Description
This quinoa salad bursts with autumn flavors—roasted butternut squash, cranberries, and spinach—paired with a light maple vinaigrette.
Ingredients
- 1 cup quinoa
- 1 small butternut squash (cubed)
- 1 tbsp olive oil
- 2 cups fresh spinach
- 1/4 cup dried cranberries
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- Cook quinoa according to package instructions.
- Whisk together maple syrup, vinegar, and olive oil for the dressing.
- Combine roasted squash, quinoa, spinach, and cranberries. Toss with the dressing and serve warm.
Note
Substitute spinach with kale for a heartier texture.
Add walnuts for extra crunch.
Use leftover quinoa for other meals during the week
Vegan quinoa salad, butternut squash, fall quinoa recipes, plant-based salad