Dig In: Butternut Squash And Cranberry Quinoa Salad

Just can't seem to kick your craving for rice or pasta? You'll find it couldn't be easier after you try this mouth-watering butternut squash and cranberry quinoa salad.

Quinoa is a tiny pearl-shaped supergrain that's both high in protein and gluten free. Plus, it contains eight essential amino acids that our bodies are always on the lookout for. And when combined with your favorite fall flavors, like butternut squash, sweet cranberries, and salty toasted pumpkin seeds, it makes for a healthy, clean, and absolutely delicious dish!


Prep Time: 15 mins Cook Time: 25 mins


  • 3 cups butternut squash, chopped
  • 1 tbsp olive oil
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/3 cup dried cranberries
  • 1/3 cup red onion, finely chopped
  • 3 tbsp toasted pumpkin seeds
  • Salt and black pepper

For Balsamic Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove of garlic, minced
  • Salt and black pepper


  1. Preheat oven to 400F.
  2. Toss the butternut squash with olive oil in a large bowl. Season with salt and pepper to taste. Arrange the coated squash on a baking sheet in one layer. Roast for 20-25 minutes or until the squash is tender and lightly browned.
  3. While waiting for the squash to roast, rinse the quinoa under cold water until the water runs clear. Add the quinoa and water to a medium saucepan. Bring to a boil, reduce to a simmer, and cook while partially covered until the liquid is absorbed, about 20 minutes.
  4. For the balsamic vinaigrette, whisk all ingredients in a small bowl until combined. Season with salt and pepper to taste.
  5. To make the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper to taste.
  6. Chill in the fridge for a few hours before serving.
Recipe courtesy of Little Broken