Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish
Discover the warmth of autumn flavors with our Roasted Butternut Squash Quinoa Salad for a Cozy Fall Dish. This vibrant and nutritious salad harmoniously blends protein-rich quinoa, sweet roasted butternut squash, tangy feta cheese, and crunchy pumpkin seeds. It’s perfect for potlucks, as a cozy lunch option, or even as a hearty main course. With just 10 minutes of preparation and customizable ingredients, this delightful dish is both satisfying and healthy, making it an ideal addition to your fall dining table.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 1 medium butternut squash
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/2 cup feta cheese
- 1/4 cup fresh parsley
- 2 medium scallions
- Olive oil and vinegar for dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash; toss with olive oil, salt, and spread on a baking sheet.
- Roast the squash for 25–30 minutes until golden brown.
- Rinse quinoa and cook in a saucepan with water until fluffy (about 15 minutes).
- In a large bowl, combine cooked quinoa, roasted squash, pomegranate seeds, cranberries, pumpkin seeds, feta cheese, parsley, and scallions.
- Whisk together olive oil and vinegar; pour over salad and toss gently.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 11g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg