![['Close-up of a vibrant Roasted Butternut Squash Quinoa Salad featuring bright orange squash and colorful toppings.', 'Top-down view of a hearty quinoa salad with roasted butternut squash, pomegranate seeds, and pumpkin seeds.', 'A side view of a delicious salad composed of quinoa, roasted squash, cranberries, and feta cheese.', 'Textured close-up of colorful ingredients in Roasted Butternut Squash Quinoa Salad, showcasing the layers of flavor.']](https://timetocooks.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__90c919b1-376c-47bb-847d-99978e0574ed_0-300x300.webp)
Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish
A warm and hearty salad combining roasted butternut squash, fluffy quinoa, and festive toppings, perfect for cozy fall days.
Ingredients
Grains
- 1 cup Quinoa Can substitute with brown rice
Vegetables
- 1 medium Butternut Squash Pre-cut squash can save prep time
Fruits & Seeds
- 1 cup Pomegranate Seeds Look for pre-seeded packs
- 1/2 cup Dried Cranberries Feel free to swap in raisins
- 1/4 cup Pumpkin Seeds Any nut or seed can be used
Dairy & Cheese
- 1/2 cup Feta Cheese Use vegan feta for a dairy-free option
Herbs & Greens
- 1/4 cup Fresh Parsley Can replace with cilantro
- 2 medium Scallions Shallots can be used as a sweeter alternative
Oils & Vinegars
- 3 tablespoons Olive Oil Use high-quality extra virgin
- 2 tablespoons Vinegar Balsamic or apple cider vinegar recommended
Instructions
- Roast the butternut squash at 400°F (200°C) for 25-30 minutes until tender.
- Cook the quinoa according to package instructions and let it cool.
- In a large bowl, combine cooked quinoa, roasted squash, pomegranate seeds, cranberries, pumpkin seeds, feta, parsley, and scallions.
- Whisk together olive oil and vinegar, then toss with the salad mixture.
- Serve immediately or chill for 30 minutes for flavors to meld.
Notes
This salad is perfect for fall gatherings and can be made ahead for convenience.