Name: Roasted Butternut Squash Quinoa Salad Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup dry quinoa; 5 cups chopped butternut squash (from 1 small squash, or the neck of 1 medium); 4 cups spinach (or chopped kale); 1 medium apple; 1 15 oz can chickpeas, rinsed and drained; 1/2 cup pecans; 3 tablespoons olive oil (divided); 2 tablespoons apple cider vinegar; 1 tablespoon lemon juice; 1/2 teaspoon maple syrup; 1/8 teaspoon cinnamon; 1/8 teaspoon dried sage; Salt + pepper to taste

If you love hearty, wholesome salads that burst with flavor and texture, you’re going to adore this Roasted Butternut Squash Quinoa Salad Recipe. It’s one of those recipes I first tried on a chilly autumn afternoon, and ever since, it’s become a staple in my kitchen. With tender roasted butternut squash, nutty quinoa, crisp apples, and crunchy pecans, this salad is a perfect balance of sweet, savory, and fresh. Stick around, because I’ll walk you through every step to nail it just right.

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Why You’ll Love This Recipe

Comforting and Nutritious: You get a full meal in one bowl, packed with protein, fiber, and vitamins.
Easy to Prep: The steps are straightforward, making it perfect for a weeknight dinner or meal prep.
Deliciously Balanced Flavors: The sweetness of roasted squash complements the tartness of apple cider vinegar beautifully.
Perfect for Any Season: This salad feels cozy in fall but fresh enough for spring and summer variations.

This image shows a clear glass bowl filled with a colorful quinoa salad. The base layer is light, fluffy quinoa with small, round grains scattered evenly throughout. Mixed inside are bright green fresh spinach leaves with a smooth texture, orange chunks of butternut squash, and small pale beans adding softness. Red-skinned apple pieces give a splash of red color, and whole pecans add a textured, brown, nutty layer randomly placed on top. The bowl is on a white marbled surface with a soft striped cloth nearby, and a woman's hand holds a dark metal salad spoon at the edge. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Quinoa Salad, healthy butternut squash salad, autumn quinoa salad, easy roasted squash salad, gluten-free quinoa salad

Ingredients You’ll Need

This Roasted Butternut Squash Quinoa Salad Recipe shines because of its simple, fresh ingredients that bring out the best of fall flavors. When shopping, look for a firm butternut squash with smooth skin, and pick crisp, tart apples for a nice contrast in the salad.

Flat lay of dry quinoa grains in a small white ceramic bowl, cubed bright orange butternut squash pieces in a simple white bowl, fresh vibrant green spinach leaves loosely arranged beside the bowls, a whole medium red and yellow apple sliced to show its crisp interior on a white ceramic plate, cooked beige chickpeas placed in a small white bowl, roughly chopped toasted pecans in another white bowl, a small white bowl containing golden olive oil, a small white bowl filled with pale amber apple cider vinegar, a small white dish holding fresh lemon juice, a tiny white bowl with a drizzle of maple syrup, and a pinch of ground cinnamon and dried sage each sprinkled neatly on separate small white dishes, all ingredients fresh and natural, arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Butternut Squash Quinoa Salad, healthy butternut squash salad, autumn quinoa salad, easy roasted squash salad, gluten-free quinoa salad

Quinoa: This is your protein-packed base – I like to rinse it before cooking to avoid bitterness.
Butternut Squash: Choose a small one or just the neck of a medium squash for even, quick roasting.
Spinach: Fresh spinach works best, but you can swap kale for a heartier texture.
Apple: A crisp apple adds a sweet, tart crunch; Granny Smith is my go-to.
Chickpeas: Rinsed and drained canned chickpeas add creaminess and extra protein.
Pecans: Toasted pecans bring a fabulous nutty crunch that balances the dish.
Olive Oil: Use high-quality extra virgin olive oil for the best flavor.
Apple Cider Vinegar: It brightens up the salad dressing with a subtle tang.
Lemon Juice: Adds a fresh citrus note that lifts all the flavors.
Maple Syrup: Just a touch for mild sweetness to round out the dressing.
Cinnamon & Dried Sage: These warm spices enhance the autumn vibe of the squash.
Salt + Pepper: Always season to your taste, it’s key to balancing the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Roasted Butternut Squash Quinoa Salad Recipe is super flexible — you can play around with it depending on what you have or your mood. Here are a few ways I’ve tweaked it over time to keep it exciting.

Greens Swap: I sometimes use kale instead of spinach for a chewier bite, which works great if you massage it lightly with olive oil first.
Nut Alternatives: If pecans aren’t handy, walnuts or toasted almonds give a similar crunch and flavor profile.
Grain Switch: Try farro or couscous instead of quinoa for a different texture!
Protein Boost: For an extra protein punch, stir in some crumbled feta or goat cheese — my family loves the creamy contrast.

How to Make Roasted Butternut Squash Quinoa Salad Recipe

Step 1: Roast the Butternut Squash to Tender Perfection

Preheat your oven to 400ºF. Toss your chopped butternut squash with a tablespoon of olive oil and some freshly ground black pepper—seasoning the squash at this stage really deepens the flavor. Spread the pieces in a single layer on a baking sheet (don’t crowd them; you want them to roast, not steam). Pop it in the oven for about 30 to 40 minutes, flipping them halfway through to get that beautiful golden-brown caramelization. When I first tried roasting squash, I learned flipping midway makes all the difference for even cooking and a lovely crispy edge.

Step 2: Cook the Quinoa While the Squash Roasts

Once you flip the squash, bring 2 cups of water to a boil in a saucepan. Add your rinsed dry quinoa and reduce the heat to simmer. Cover and let it cook for about 8 to 10 minutes until the water is absorbed and the quinoa is fluffy. Trust me on rinsing quinoa before cooking—it’s a small step that prevents bitterness and gives you a nice clean flavor.

Step 3: Prep the Apple and Pecans for Crunch and Sweetness

While the squash and quinoa are busy cooking, core your apple and chop it into tiny bite-size pieces — little chunks that you’ll look forward to in every forkful. Chop your pecans roughly and toast them lightly in a skillet or toaster oven until fragrant. I like toasting nuts because it amps up their flavor and adds a satisfying crunch that pairs beautifully with the soft squash and quinoa.

Step 4: Assemble and Dress Your Salad

After the squash and quinoa have cooled for about 15 minutes (this makes it easier to toss everything without wilting the spinach or kale), combine the quinoa, roasted squash, greens, chopped apple, drained chickpeas, and toasted pecans in a large bowl. In a small bowl, whisk together the remaining ingredients: olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, salt, and pepper. Pour the dressing over your salad and toss everything gently but thoroughly. This last step is where the magic happens — all those flavors mingle beautifully.

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Pro Tips for Making Roasted Butternut Squash Quinoa Salad Recipe

Even Roasting: Cut your squash pieces uniformly so they cook evenly; this little detail saved me from undercooked chunks more than once.
Quinoa Cooking: Rinse the quinoa thoroughly before cooking to remove its natural coating that can be bitter—a neat trick I picked up early on.
Toasting Pecans: Toast your pecans just until fragrant, watch closely so they don’t burn and turn bitter.
Cool Ingredients Before Tossing: Let the quinoa and squash cool before mixing with greens to avoid soggy leaves, a mistake I avoided after my first batch.

How to Serve Roasted Butternut Squash Quinoa Salad Recipe

A clear glass bowl holds a salad with three main layers: a bottom layer of light beige quinoa grains scattered throughout, a middle layer of bright green fresh spinach leaves placed on top and mixed in, and a top layer consisting of medium-sized chunks of orange squash, small cubes of red and yellow apple pieces, light beige chickpeas, and whole brown pecan nuts arranged evenly around the salad. Next to the bowl is a small white bowl filled with pecans. The setting includes two vintage silver salad servers placed on a white and red striped cloth, all set on a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Butternut Squash Quinoa Salad, healthy butternut squash salad, autumn quinoa salad, easy roasted squash salad, gluten-free quinoa salad

Garnishes

I usually sprinkle a few extra toasted pecans on top for added crunch and sometimes a little crumbled feta for a creamy tang. A few fresh herb leaves, like parsley or thyme, also brighten up the plate and add a lovely aroma — plus they make it look pretty when serving guests.

Side Dishes

This salad works beautifully as a main but also pairs perfectly with simple grilled chicken or baked salmon if you want to add some extra protein. For a vegetarian spread, serve alongside warm flatbreads and hummus for an effortless meal.

Creative Ways to Present

For holiday dinners or dinner parties, I’ve served this salad layered in glass jars or large clear bowls so the vibrant colors show through. It’s great for buffet-style meals or potlucks since it holds up well at room temperature.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The salad actually tastes better after the flavors meld overnight. Just give it a gentle toss before serving to redistribute the dressing.

Freezing

This salad is best enjoyed fresh, but you can freeze roasted butternut squash separately to save time. I don’t recommend freezing the full mixed salad because the greens and dressing don’t keep well after thawing.

Reheating

If you want to reheat leftover roasted squash and quinoa, I like to warm them gently in a pan over low to medium heat. Add the greens and dressing fresh to keep everything crisp and vibrant.

FAQs

Can I make this Roasted Butternut Squash Quinoa Salad Recipe vegan?

Absolutely! This recipe is naturally vegan since it doesn’t include any animal products. Just ensure that the maple syrup you use is vegan-certified if that’s important to you. Feel free to skip any cheese additions to keep it completely plant-based.
How do I cook quinoa perfectly for this salad?

Rinse your quinoa well under cold water first to remove its bitter coating, then simmer it gently until all the water is absorbed, about 8-10 minutes. Fluff it with a fork after cooking and let it cool before mixing to avoid soggy greens.
Can I use frozen butternut squash in this salad?

You can use frozen butternut squash, but it won’t roast quite the same way since frozen squash releases more moisture. If using frozen, roast it at a slightly lower temperature and keep an eye on it to prevent it from steaming or getting mushy.

Final Thoughts

This Roasted Butternut Squash Quinoa Salad Recipe has become a go-to comfort in my kitchen, especially when I want something both nourishing and satisfying without the fuss. I love how the flavors and textures come together effortlessly — it feels like a special treat that’s actually easy to make. If you try it, I bet you’ll find yourself reaching for this recipe again and again, just like I do. Trust me, your taste buds and your body will thank you!