Roasted Butternut Squash Quinoa Salad

Top shot of butternut squash salad recipe.

Roasted Butternut Squash Quinoa Salad

This Roasted Butternut Squash Garlic Quinoa Salad is the ultimate easy side dish or quick weeknight dinner! I've been making this recipe for YEARS and I'm still obsessed with it. I love how quickly and easily it comes together! This butternut squash salad is full of cozy fall flavors and perfect for everything from bringing to parties, a holiday side dish, or a simple fall vegetarian dinner recipe.

Course Lunch, Dinner, Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 339kcal

Author Christine McMichael

Equipment

Baking Sheet

Ingredients

4 cups cubed butternut squash
2 Tablespoons extra virgin olive oil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked quinoa
1/2 cup pomegranate seeds
1/2 cup roasted pumpkin seeds
1 1/2 cups baby arugula

Lemon Dressing

3 medium garlic cloves
juice from 1/2 of a lemon
1/4 cup extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 375 degrees F.
Peel and dice butternut squash into 3/4 inch pieces. Lay the pieces on a baking sheet and drizzle with the olive oil.
Sprinkle with rosemary, thyme, salt, and pepper. Toss and coat the butternut squash evenly.
Add 3 cloves of peeled garlic to a small piece of foil, drizzle with a little extra oil, close, and add to the pan of butternut squash.
Roast the butternut squash and garlic for 35-40 minutes.
Meanwhile, cook the quinoa according to the package directions and remove the seeds from the pomegranate. Once the quinoa is finished cooking, spread it on a pan to cool quickly.
Remove the butternut squash and garlic from the oven.
Use a fork to smash the garlic and add it to the other dressing ingredients.
Whisk the dressing together and set aside.
In a large bowl, add the quinoa, butternut squash, pumpkin seeds, pomegranate seeds, and arugula. Drizzle the dressing over the top of the ingredients and gently toss together. Serve and enjoy!

Video

Notes

Tips & Substitutions:

Butternut Squash & Pomegranate: For an even quicker prep time, use peeled and precut butternut squash and pomegranate seeds.

Arugula: Arugula is in season during cooler months, so now is a great time to enjoy it. However, baby spinach is an equally delicious substitute if you don’t like the slightly peppery taste of arugula.

Garlic: Roasting the garlic gives it a more subtle and sweet taste, which works well with this recipe.

Extra Virgin Olive Oil: Smooth-flavored extra virgin olive oil works best with this recipe; it allows the flavors of the other ingredients to come forward.

Nutrition