As the chilly weather rolls in, it is time to make this delicious warm butternut squash salad that celebrates everything fall!
Summer might be considered salad season but I truly believe it very much goes in to the colder season. Fall or autumn is full of great produce and is the perfect time for putting together wonderful salads. This warm salad has roasted seasoned butternut squash as its star and is filling thanks to the addition of quinoa, apples, pecans etc. I have kept this salad vegan but you can add feta or goat cheese for some tangy creaminess.
Tips for a great butternut squash salad
Make it flavorful - Seasoning is the key for any food and especially for outstanding salads. I seasoned the butternut squash with garlic powder, onion powder, Ras El Hanout, maple syrup, salt and pepper. Ras El Hanout is a Northern African/Middle Eastern spice blend that goes really well with squash. You can also use curry powder instead. For the quinoa, I cooked it with roasted shallots and some vegetable bouillon paste mixed in to the cooking water.
Go seasonal - Produce from the same season tend to go great together! This salad contains crispy fresh apples, tart cranberries, fresh herbs like sage and thyme. You can also add brussel sprouts, pears, roasted beets /sweet potatoes, kale etc. You can also add cooked lentils, chickpeas or kidney beans for additional protein and fiber.
Serve it warm - I like my salads warm when it's cold outside. Prep the other ingredients and have them ready. Once the butternut squash is roasted and the quinoa is cooked, you can bring them all together while the main ingredients are still warm.
Delicious dressing - I made a red wine vinegar based dressing which is very simple and goes great with the sweet creamy flavors of the squash and the plain canvas of quinoa.
Ingredients
Produce - I used pre cut butternut squash. Feel free to to use whole butternut squash which you can cut in to smaller cubes or buy pre-cut cubes as well. The other produce that we need are shallots, apples, dried cranberries and spinach.
Quinoa - Use any kind of quinoa of your choice
Spices - We will need onion powder, garlic powder, Ras El Hanout/ Curry Powder
Herbs - I used sage and thyme. You can also use other herbs like rosemary, oregano, parsley.
Pecans - Pecans add a lovely crunch to the salad and not to mention are the perfect accompaniment to squash.
Maple syrup - It adds a hint to sweetness and a lovely flavor.
Garlic Bouillon/ Garlic Powder - I used some garlic bouillon paste to cook the quinoa. You can also add garlic powder to the quinoa while cooking.
Goat Cheese/ Feta(optional) - These cheeses are optional and you can totally skip them if you want to keep the salad completely vegan. You can also opt for vegan feta if you choose.
Storage, reheating leftovers and meal prep
This salad is best had when it is freshly made. Since we have greens and fresh produce in the salad, these ingredients will get soggy really quick once mixed together. If you have some leftovers, then refrigerate for up to a day or two. Just make sure you only add the dressing to the salad just before serving.
Take the salad out of the refrigerator and let it warm up a bit for an hour or so before serving.
For meal prep, you can roast the butternut squash and store in refrigerator for up to 2 days. Quinoa can also can be prepared ahead of time and chilled for up to 2-3 days. I would not recommend freezing the roasted butternut squash since I don't think it will hold up great to thawing and reheating. The quinoa on the other hand freezes great and can be frozen for up to 3 months.
For making the salad, warm up the butternut squash and the quinoa. Bring all the ingredients together and mix well. Add dressing just prior to serving or serve on the side.
Try these other delicious salads - Crispy smashed potato salad , Aloo Chana Chaat, Sweet Potato Chaat, Vegan Egg Roll in a Bowl.
If you gave this delicious fall salad a try, then please take a minute to leave a quick review or comment letting us know how it went. You can also follow along on social media at Facebook, Pinterest or Instagram.
Recipe
Butternut Squash Salad
Equipment
- 1 Sheet Pan
Ingredients
Roasted Butternut Squash
- 2 lb Butternut Squash peeled and cut in to cubes
- ½ teaspoon Dried Thyme
- 4 leaves Fresh Sage roughly chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ras El Hanout sub with curry powder
- 2 tablespoon Maple Syrup
- 2 tablespoon Avocado Oil
- Salt & Pepper to taste
Quinoa
- 1 cup White or Red Quinoa sub with brown rice/barley
- 1 ½ cup Vegetable Broth sub with bullion paste + equivalent water
- 3 medium Shallots peeled and finely sliced/chopped
- 1 tablespoon Olive Oil
Other Ingredients
- 2 medium Apples cored and finely chopped
- ½ cup Dried Cranberries preferably unsweetened
- ½ cup Pecan Halves
- 2 cup Fresh Spinach rinsed clean
Dressing
- ½ cup Red Wine Vinegar
- ¼ cup Olive Oil
- ¼ teaspoon Dried Thyme
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 deg F. Place the butternut squash in a sheet pan. Spray with some avocado oil and add all of the seasoning and mix well. Ensure the squash pieces are well spread out to prevent crowding. Roast for 35- 40 minutes or until fully cooked. Remove from the oven and let it cool a bit.
- While the butternut squash is roasting, rinse the quinoa clean. Turn on the "saute" option in the instant pot and add the olive oil. Once mildly hot, add the sliced shallots and sauté for a couple of minutes. Turn off the sauce mode. Now add the rinsed quinoa to the pot and add the broth. Mix well and cover the lid. Close the valve and select the pressure cook option. Set the time for 2 minutes and let the steam naturally release. Fluff the quinoa with a fork once done.
Dressing
- Place all the ingredients in a jar and shake well. Keep aside
Bringing it together
- Place all the ingredients other than the dressing together in a large plate or bowl. Gently mix together. Add dressing just before serving or serve on the side.
Notes
- Roasting the butternut squash in air fryer - Place the seasoned butternut squash in the air fryer. Spray with some avocado oil and air fry for 20 - 25 minutes at 375 deg F. Please note every air fryer is different and hence cooking times may vary. Check regularly to ensure the squash does not end up burnt.
- The recipe is naturally vegan and gluten free. If you choose, add goat cheese or feta to the salad.
- If you don't have vegetable broth on hand, just mix a tablespoon of veggie bouillon paste with 1 ½ cup of warm water. Mix well until the paste is completely dissolved and use it to cook the quinoa.
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