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’re looking for a salad that’s packed with flavor, texture, and a little dash of cozy fall vibes, I’ve got just the thing for you. This Roasted Butternut Squash Quinoa Salad Recipe is one of my all-time favorites because it’s hearty enough to be a meal but fresh enough to feel light. When I first tried this combo, I was surprised at how perfectly sweet roasted squash plays with crunchy pecans and tangy apple cider dressing. Trust me—you’ll want to keep this one in regular rotation.

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Why You’ll Love This Recipe

Balanced Flavors: The natural sweetness of roasted butternut squash melds beautifully with tangy apple cider vinegar and fresh lemon juice.
Nutrient-Packed: Quinoa, chickpeas, and greens make this salad a protein-rich, fiber-filled meal that’s as nourishing as it is delicious.
Simple Prep, Big Taste: You’ll appreciate how easy it is to roast, cook, and toss all these wholesome ingredients together in under an hour.
Versatile and Colorful: This salad looks as good as it tastes, making it perfect for weekday lunches or dinner parties alike.

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, fall quinoa salad, healthy roasted veggie salad, vegan quinoa salad, cozy fall salad

Ingredients You’ll Need

The secret to a great Roasted Butternut Squash Quinoa Salad Recipe lies in choosing fresh, quality ingredients that complement each other. I always buy a small butternut squash or just use the neck of a medium one — it’s easier to peel and has fewer seeds. Pecan nuts add the best crunch, and tossing them in your toaster oven for a quick toast really brings out their flavor.

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, fall quinoa salad, healthy roasted veggie salad, vegan quinoa salad, cozy fall salad

Quinoa: Look for tri-color quinoa for a more colorful salad, but plain white quinoa works just as well.
Butternut squash: Choose firm, heavy squash without bruises for the best roasting results.
Spinach or kale: I usually grab fresh baby spinach because it wilts nicely but you can swap in kale for a more robust green.
Apple: Crisp apples like Honeycrisp or Granny Smith add a lovely tartness and crunch.
Chickpeas: Rinsed and drained canned chickpeas keep things effortless—but feel free to cook your own if you have time.
Pecans: Toasted pecans provide that buttery crunch which I adore in this salad.
Olive oil: Divided use — one part for roasting, the rest for the dressing.
Apple cider vinegar: This adds a bright, slightly sweet acidity that balances the rich squash.
Lemon juice: Freshly squeezed for a zesty kick in the dressing.
Maple syrup: Just a touch to mellow the vinegar’s tang and complement the cinnamon.
Cinnamon: Adds subtle warmth that pairs beautifully with roasted squash.
Dried sage: A pinch to deepen the fall flavor profile.
Salt & pepper: To taste, enhancing all the flavors.

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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 mixing up the Roasted Butternut Squash Quinoa Salad Recipe depending on the season or what’s in my pantry. Feel free to tailor it to your taste buds—it’s flexible and forgiving.

Kale instead of spinach: For a heartier and more nutrient-dense green, I swap in chopped kale but massage it to keep it tender.
Walnuts or almonds for pecans: If pecans aren’t your thing, other nuts offer a similar crunch and flavor boost.
Goat cheese or feta: Adding a little tangy cheese can elevate this salad for dinner or entertaining.
Spicy kick: When I want a little heat, I sprinkle in crushed red pepper flakes to the dressing.
Vegan version: This salad is already vegan-friendly; just double-check your sweetener choice if avoiding honey.

How to Make Roasted Butternut Squash Quinoa Salad Recipe

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 400ºF. Toss the chopped butternut squash with one tablespoon of olive oil and season with freshly ground black pepper (I usually skip salt here and save it for the dressing). Spread the squash pieces in a single layer on a baking sheet. Roast them for 30 to 40 minutes, flipping halfway through so they brown evenly. You’re looking for tender, caramelized edges—the roasting really brings out the sweetness and makes the texture just right.

Step 2: Cook the Quinoa While Squash Roasts

Once you flip the squash, get your quinoa going. Bring 2 cups of water to a boil, add 1 cup dry quinoa, reduce to a simmer, then cover and let it cook for 8 to 10 minutes until the water is absorbed and the quinoa is tender with little white rings visible. Fluff it with a fork and set aside to cool—avoiding hot quinoa wilting your greens.

Step 3: Prep the Fresh Ingredients

While your squash and quinoa are doing their thing, core your apple and chop it into bite-size pieces—tiny enough to pop in your mouth alongside the quinoa but large enough to hold onto their crispiness. Chop pecans and toast them lightly in a small pan or toaster oven. Toasting nuts intensifies their flavor, and trust me, it’s worth the extra minute or two.

Step 4: Assemble and Dress the Salad

Once the squash and quinoa have cooled for about 15 minutes, toss them in a large bowl together with spinach (or kale), apple chunks, chickpeas, and pecans. Whisk together the remaining olive oil, apple cider vinegar, lemon juice, maple syrup, cinnamon, dried sage, salt, and pepper to make the dressing. Pour it over the salad and give it a good toss to coat everything evenly. I like to serve this salad right away so the greens stay fresh and crisp.

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Pro Tips for Making Roasted Butternut Squash Quinoa Salad Recipe

Roasting Time: Don’t rush roasting the squash; the caramelized bits add flavor depth that boiled squash just can’t match.
Cooling Is Key: Let the quinoa and squash cool before assembling to keep your greens from wilting prematurely.
Toast Your Nuts: Toasting pecans enhances their nuttiness—skip this step and you’ll miss out on some serious flavor.
Dressing Balance: Adjust the vinegar and sweetener in the dressing to suit your taste—some like it tangier, others sweeter.

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, fall quinoa salad, healthy roasted veggie salad, vegan quinoa salad, cozy fall salad

Garnishes

I usually sprinkle a few extra toasted pecans on top for crunch and add a handful of fresh chopped parsley or cilantro for a bright green pop that enhances both color and fresh flavor. If you’re a cheese fan, crumbled goat cheese or feta make an excellent addition.

Side Dishes

Since this salad is quite complete on its own, I often pair it with warm crusty bread or roasted chicken for a heartier meal. It also makes a wonderful side to spiced grilled meats or even as a filling for lettuce wraps when you want something light and fresh.

Creative Ways to Present

For a festive gathering, I like to serve this salad layered in clear glass jars, showcasing the colorful ingredients. It’s visually stunning and super handy for individual portions. Another fun idea is stuffing it into roasted acorn squash halves for a gorgeous fall-themed presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and honestly, the salad keeps well for up to 3 days. Just be mindful that the greens might wilt a bit but the flavors develop wonderfully overnight, making it an even tastier lunch the next day.

Freezing

I don’t recommend freezing this salad because the greens and apples lose their texture, and the dressing can separate. Instead, store the cooked quinoa and roasted squash separately in the freezer if you want to prep in advance.

Reheating

If you want to enjoy warm leftovers, I gently reheat the roasted squash and quinoa on the stovetop or in the microwave, then toss everything again with fresh greens and dressing just before serving. This keeps everything fresh and vibrant.

FAQs

Can I make the Roasted Butternut Squash Quinoa Salad Recipe ahead of time?

Yes! You can roast the butternut squash and cook the quinoa a day in advance and store both separately in the fridge. Assemble the salad just before serving to keep the greens fresh and the apples crisp.
What other grains can I use instead of quinoa?

Couscous, farro, or brown rice can be great substitutions if you don’t have quinoa on hand. Just adjust cooking times accordingly and note that the texture and flavor will vary slightly.
Is this salad suitable for meal prep?

Absolutely! Just keep the dressing separate until you’re ready to eat to prevent soggy greens. This way, your salad stays fresh and crunchy longer.
Can I use fresh sage instead of dried?

Yes, fresh sage can be used. If substituting, use about a tablespoon of chopped fresh sage since it’s more potent than dried.

Final Thoughts

This Roasted Butternut Squash Quinoa Salad Recipe holds a special place in my heart because it combines hearty, wholesome ingredients with that cozy feeling of fall in every bite. Whether you’re making it for a weeknight dinner or sharing it with friends, it’s bound to impress and satisfy. Give it a try—I can’t wait for you to discover how simple it is to make a salad that feels like a warm hug!