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Maple-Roasted Butternut Squash Quinoa Harvest Salad
4.8 from 24 votes

Maple-Roasted Butternut Squash Quinoa Harvest Salad

🥗🧡🍂 Easy and packed with big fall flavors! Maple syrup, squash, and cranberries were made for each other! Healthy tastes good!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 453 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

Salad
  • 3 cups butternut squash peeled and diced into 1/2-inch cubes
  • ¼ cup maple syrup
  • ¼ cup unsalted butter melted
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup dried cranberries I use orange-scented dried cranberries
  • ½ cup almonds sliced
  • ½ cup parsley flat-leaf, chopped
  • 1 to 2 teaspoons lemon juice optional and to taste
Quinoa
  • one extra-large about 2 heaping cups diced sweet Vidalia or yellow onion, peeled and diced small
  • 1 cup quinoa I use tri-colored
  • 1 ½ cups water
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Line a 9×13-inch pan with aluminum foil for easier cleanup.
  2. Add the butternut squash and evenly drizzle with maple syrup, butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, and toss to combine.
  3. Bake for about 45 to 60 minutes, or until squash is fork-tender. Stir twice while squash bakes to ensure even cooking. Baking time will range based on exact size of squash pieces and natural variance in squash as some have more moisture and release more juice while baking.
  4. While the squash bakes, start sautéing the onions.
  5. To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and are lightly caramelized, about 7 to 8 minutes.
  6. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  7. Add the water, apple cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
  8. Transfer quinoa to a large bowl and add the dried cranberries, almonds, parsley, squash and all the cooking liquid, and stir to combine.
  9. Taste, check for seasoning balance, and if necessary to brighten up the flavor, add lemon juice to taste. I added it and it doesn’t make the dish taste lemony but the acid balances the flavor. If necessary add more salt, pepper, or possibly a pinch of cayenne pepper for heat.

Notes

  • Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.

Nutrition Information

Serving 1serving Calories 453kcal (23%) Carbohydrates 79g (26%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 13g (76%) Cholesterol 2mg (1%) Sodium 562mg (23%) Fiber 11g (44%) Sugar 46g (92%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 453

% Daily Value*

Serving 1serving
Calories 453kcal 23%
Carbohydrates 79g 26%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 13g 76%
Cholesterol 2mg 1%
Sodium 562mg 23%
Fiber 11g 44%
Sugar 46g 92%

* Percent Daily Values are based on a 2,000 calorie diet.