Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A vibrant quinoa salad combining roasted butternut squash, dried cranberries, and toasted pecans tossed in a zesty maple vinaigrette, perfect for a wholesome vegetarian meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, butternut squash into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 2 cups, peeled and cubed into 1-inch pieces butternut squash
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup dried cranberries
• 1/3 cup, toasted and chopped pecans
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
2. Step 2: While squash roasts, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with fork and let cool slightly.
3. Step 3: In a small bowl, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
4. Step 4: In a large bowl, combine cooked quinoa, roasted butternut squash, 1/2 cup dried cranberries, 1/3 cup toasted chopped pecans, and 2 tbsp chopped fresh parsley.
5. Step 5: Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Serve warm or chilled for a nourishing vegetarian dish.