Roasted Butternut Squash Quinoa Salad

Roasted Butternut Squash Quinoa Salad Recipe

When you have a solid fall salad recipe like this one, trust me when I say you’ll want to bring it everywhere and show it off! I’ve made this as a Thanksgiving dinner side, brought to it countless holiday parties, and still love making it at home for a quick and easy weeknight dinner recipe. It’s always such a win!

The flavors are hearty, cozy, and the best balance of sweet, savory, and peppery. The roasted butternut squash and garlic combined with crunchy pumpkin seeds, peppery arugula, hearty quinoa, and sweet pomegranate arils all coated in a light, lemony olive oil dressing is truly perfection! I’ve been obsessed with this easy fall salad for years and I know you are going to love it, too.

TIP: Looking for an easy approach to preparing quinoa? Check out our post How To Cook Quinoa Perfectly Every Time.

Ingredients for Butternut Squash Salad

This easy butternut squash salad only requires a few simple ingredients! Here’s what you’ll need to get started:

Roasted Butternut Squash

• Butternut Squash – Fresh is best for this salad recipe!
• Olive Oil
• Seasoning – Rosemary, thyme, salt, and pepper.
• Quinoa – Make your own, or save time by using pre-cooked quinoa.
• Pomegranate Seeds
• Roasted Pumpkin Seeds
• Arugula – Spinach, chopped kale, or any type of green works great, too!

Garlic Quinoa

• Fresh Lemon Juice
• Garlic Cloves – Roasting the garlic gives it a more subtle and sweet taste, which works well with this recipe.
• Olive Oil – Smooth-flavored extra virgin olive oil works best with this recipe; it allows the flavors of the other ingredients to come forward.
• Salt/Pepper

How to Make a Butternut Squash Salad

Making this Roasted Butternut Squash Quinoa Salad is quick and easy, with minimal prep and only a few simple steps. I love making it in a large salad bowl, tossing it all together, and then adding the dressing right before serving. Here’s how to make a butternut squash salad perfectly every time:

1. Prep the Butternut Squash and Garlic: Toss the diced squash with olive oil, rosemary, thyme, salt, and pepper. Wrap garlic cloves in foil with a bit of oil and place them on the baking sheet with the squash.
2. Roast: Bake the squash and garlic at 375°F until the squash is tender and caramelized, about 35-40 minutes.
3. Cook the Quinoa: While the squash roasts, cook the quinoa according to package instructions and let it cool slightly.
4. Make the Dressing: Smash the roasted garlic and whisk it with lemon juice, olive oil, salt, and pepper.
5. Assemble: Combine the quinoa, roasted squash, pumpkin seeds, pomegranate seeds, and arugula. Drizzle with the dressing, toss gently, and enjoy!

Time-Saving Tips

• Use Pre-Cut Squash: Save yourself a little prep time by using pre-cut butternut squash cubes from the store.
• Pre-Cooked Quinoa Packets: My favorite life hack these days as a busy mom. Use these microwavable quinoa packets to save time!
• Roast Extra Garlic: Since we’re already roasting garlic cloves for the dressing, throw a few more in the oven! You can use them in soups, sauces, or even spread on toast throughout the week. Or you can buy pre-peeled garlic cloves from the store and then roast them yourself!
• Make Ahead: You can roast the squash and cook the quinoa up to 3 days in advance, then just toss everything together before serving.

RELATED: 70+ Easy Healthy Fall Dinners

How to Roast Butternut Squash & Garlic

Roasting butternut squash and garlic for this salad brings out all those caramelized flavors and natural sweetness. Here’s my go-to method for how to roast butternut squash and garlic perfectly every time:

1. Dice & Season: Cut the butternut squash into ¾-inch cubes for even roasting, then drizzle with olive oil, rosemary, thyme, salt, and pepper.
2. Add the Garlic: Wrap garlic cloves in foil with a little olive oil and add to the baking sheet with the squash. The garlic gets perfectly roasted without drying out.
3. Roast: Bake at 375°F for about 35-40 minutes, or until the squash is tender and caramelized on the edges. This step is where the magic happens—the squash and garlic become the savory stars of the salad!

Variations

Kale Butternut Squash Salad: Swap the arugula for fresh, tender kale! Just massage the kale with a bit of olive oil and salt to soften it up before adding it to the salad. I love it chopped for smaller pieces, also!

Goat Cheese Butternut Squash Quinoa: OBSESSED with this variation. The goat cheese with the sweet squash and pomegranate arils….oh my goodness. So good! Just add it at the end, or feel free to use feta or blue cheese instead.

Butternut Squash Pasta Salad: Replace the quinoa with your favorite pasta, such as rotini or bow-tie, for a fun, pasta-inspired salad. It’s the perfect combo of cozy and fresh, with that savory lemon-garlic dressing tying it all together. So yummy!

Farro Butternut Squash Salad: Try farro for a nutty, chewy texture that complements the squash and pomegranate seeds. Cook the farro until tender and cool slightly before adding it to the salad—this version is extra hearty and satisfying!

Pair this with: The BEST Easy Healthy Lasagna Recipe

More Topping Ideas

• Crumbled Feta
• Blue Cheese
• Shaved Parmesan
• Toasted Almonds, Walnuts, Pecans, or Hazelnuts
• Dried Cranberries, Cherries, or Raisins
• Chopped Basil or Parsley
• Sliced Apples or Pears
• Avocado
• Roasted Brussels Sprouts or Beets
• Sunflower Seeds
• Garlic or Herb croutons

How to Store

Refrigerator: Store leftovers in an airtight container for up to 2-3 days! If you’re making it ahead of time, keep the arugula separate until you’re ready to serve to prevent it from wilting.

Dress It Fresh: If you’re making it in advance, I recommend adding the dressing just before serving for the best flavor and freshness!

Healthy Fall Bowls

• Wild Rice Fall Harvest Bowls
• Fried Tofu Bowls
• French Onion Chicken Bowls
• Chickpea Sweet Potato Bowls
• Harissa Veggie Bowls

More Vegan Salad Recipes

• Sweet Potato Fennel Salad
• The BEST Lemon Balsamic Lentil Salad
• Roasted Chickpea Fall Salad
• Creamy Vegan Pasta Salad
• Roasted Sweet Potato Black Bean Salad