Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish
Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish is a delightful celebration of autumn flavors. This wholesome salad combines sweet, caramelized butternut squash with protein-packed quinoa, topped with vibrant pomegranate seeds and creamy feta cheese. Whether served as a hearty main course or a colorful side dish at Thanksgiving, this salad is not only nutritious but also visually stunning. With its combination of textures and flavors, it offers the perfect comfort food experience for chilly fall evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 1 medium butternut squash
- 2 medium scallions
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/2 cup feta cheese
- 3 tablespoons olive oil
- 2 tablespoons vinegar (balsamic or apple cider)
Instructions
- Preheat your oven to 400°F (200°C).
- Cube the butternut squash and toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast in the oven for about 25–30 minutes until golden brown and tender.
- Rinse quinoa under cold water and combine with water in a pot. Bring to a boil, then simmer covered for about 15 minutes until water is absorbed.
- In a mixing bowl, combine cooked quinoa, roasted squash, pomegranate seeds, cranberries, pumpkin seeds, feta cheese, scallions, remaining olive oil, and vinegar. Season to taste.
- Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg