Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries
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 salads (vegetarian) ready in about 45 minutes pairs rinsed quinoa, water, divided olive oil 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Autumn Harvest Quinoa Salad with Roasted Butternut and Cranberries vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
